There are a few choice things that I truly miss since being diagnosed wheat-intolerant: deep fried foods and Chinese food are at the top of that list. So when I accidentally made this dish that ended up tasting like restaurant Chinese food – well you better believe we make it a couple of times a month. Even my non-allergic spouse thoroughly enjoys this one!
One of the great things about this recipe is that you have a lot of flexibility. If you want to add red peppers, go for it. The same goes for other Asian-type ingredients like: water chestnuts, bean sprouts, baby corn, and the like. Fresh pineapple is a great addition as well.
My kitchen is not a produce stand – I am on a budget. I use ingredients I tend to keep on hand. This recipe is great for leftover chicken. You can use raw if you want. I find the already cooked chicken absorbs the flavor very well and ends up extremely tender. This dish is gluten-, wheat- and soy-free.
Tangy Cashew Chicken
- 1 broccoli crown
- 3 tablespoons Butter
- 1/3 cup chopped onion
- 1-1/2 tsp garlic ginger stirfry
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce (Lea & Perrins is gluten-free)
- 1 squirt of lemon juice
- 1/3 cup shredded coconut
- ½ cup cashews, broken
- 2 cups cubed (leftover) chicken
- Brown or white rice
Start the rice.
Cut the broccoli into bite size pieces and put on to steam.
Chop onion. Melt 1 tbsp butter on medium/low in large frying pan, put onion in. Cut chicken into bite-size cubes. As the onions begin to brown, add 2 more tbsp of butter. Melt.
Add garlic ginger, stir. Add brown sugar; stir until it’s melted. Add Worcestershire sauce and lemon juice. Mix well.
Add chicken, stir until coated. Add coconut and cashew. Drain broccoli, add to chicken mixture. Stir. Turn off burner.
Dish rice onto plates. Serve chicken atop the rice. Enjoy!
Makes 2 hefty servings.
© K. S. Brooks 2009