Cinnamon Free Gluten Free Thai Cashew Chicken
Total time35 min
Prep time20 min
Cook time15 min
4.6(20)
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp cornstarch
- ¼ tsp salt
- ¼ tsp black pepper
For the sauce
- 3 tbsp tamari
- 2 tbsp gluten free oyster sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp cornstarch
For the stir-fry
- 2 tbsp vegetable oil, divided
- 1 cup roasted unsalted cashews
- 1 red bell pepper, cut into 1-inch pieces
- 1 cup snap peas, trimmed
- 4 scallions, white and green parts separated, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1–2 dried red chilies, broken in half
For serving
- cooked jasmine rice, for serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, gluten free oyster sauce, fish sauce, honey, sesame oil, and 1 tsp cornstarch until smooth. Set the sauce aside.
- 2
In a medium bowl, toss the chicken pieces with 1 tbsp cornstarch, salt, and black pepper until evenly coated.
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