Gluten Free Recipe: Cashew Nut Chicken

Cashew Nut Chicken

3/4 lb chicken breast

2 Tbsp canola oil (you can sautee in EVOO)

1 small onion, cut into wedges

2 bell peppers, cut into strips

1 1/3 Tbsp GF tamari or soy sauce (I use Dark Sesame Seed Oil mmmmm)

1 1/2 tsp sugar

2 c chicken broth

2 1/2 Tbsp cornstarch

1/2 c cashews

Cooking Directions: Prep all ingredients first. Slice the chicken breast crosswise into 1/2 inch wide strips. Cut the onion into wedges and the bell peppers into thin strips. Mix the tamari, sugar, broth and cornstarch in a small bowl and set aside.

Heat the oil in a large skillet over medium high heat. Add the chicken and stir-fry until it changes color and is cooked through (about 2 minutes). Set the chicken aside and turn the heat down to medium. Add the peppers and onions and sauté until tender. Add the chicken back into the skillet along with the sauce mixture. Stir regularly until sauce thickens. Sprinkle with cashews prior to serving.

Serving Suggestion: Serve over white or brown rice.  Maybe even Mung Bean Noodles since it's made from Bean Sprouts (I believe).