Fructose Free Gluten Free Thai Cashew Chicken
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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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 cup snap peas, trimmed
Ingredient noteSugar snap peas are lower in fructose than their name suggests, and the portion used here is modest, so it is likely Low Fructose. If you prefer to always avoid snap peas, please tap it and change its rating to Red.
- 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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