Vegetarian Gluten Free Cashew Basil Chicken Stir-Fry
Total time35 min
Prep time20 min
Cook time15 min
4.9(13)
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Learn more āIngredients
4 servings
For the chicken
- 1 Ā½ lb boneless, skinless chicken breast, thinly sliced against the grain
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tbsp cornstarch
- 1 tbsp tamari
For the sauce
- 3 tbsp tamari
- 2 tbsp gluten free oyster sauce
- 1 tbsp fish sauce
- 1 tsp sesame oil
- 1 tsp sugar
- Ā½ tsp cornstarch
For the stir-fry
- 2 tbsp neutral oil, divided (such as avocado or canola oil)
- 1 red bell pepper, cut into 1-inch pieces
- 1 cup snap peas, trimmed
- 3 scallions, white and green parts separated, thinly sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup roasted cashews
- 1 cup fresh basil leaves, loosely packed
For serving
- 3 cups cooked jasmine rice, for serving
- lime wedges, for serving (optional)
- sliced fresh red chili, for serving (optional)
Instructions
- 1
In a medium bowl, toss the sliced chicken with 1 tbsp tamari and 1 tbsp cornstarch until evenly coated. Set aside while you prepare the remaining ingredients.
- 2
In a small bowl, whisk together the 3 tbsp tamari, gluten free oyster sauce, fish sauce, sesame oil, sugar, and Ā½ tsp cornstarch until the cornstarch is fully dissolved. Set the sauce aside.
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