Serves: 8
Total Calories: 134
Stir together soy sauce and cornstarch in a medium bowl. Add chicken and toss to coat. Let sit 15 minutes, while slicing red pepper, mushrooms, and onion.
Heat 2 tablespoons oil in a large wok or frying pan over high heat. Add chicken and stir-fry until cooked through. Add the vegetables to the chicken. Stir-fry until vegetables are soft. Remove from pan.
Heat the rest of the oil in the pan. Add cabbage and sugar. Stir-fry about 4 minutes until cabbage begins to wilt. Return chicken mixture to pan. Add cashews and mix well.
Stir together 1 teaspoon cornstarch with 1/4 cup soy sauce in a small bowl. Stir into chicken mixture. Cover and steam for 1 minute. Uncover and stir until sauce is slightly thickened.
*LaChoy soy sauce is currently gluten free, or you can find gluten free soy sauces at your local health food store. Always read labels!
This Cashew Chicken recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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