Cashew Chicken Stir Fry
Ingredients
2 tsp. plus ¼ cup
low-sodium gluten-free tamari
2 ½ tsp.
cornstarch, divided
3 ½ tsp.
sugar, divided
½ tsp.
kosher salt
3
boneless skinless chicken breasts, in ½" dice
2 tbsp.
rice vinegar
2 tbsp.
water, cold
1 ½ tbsp.
chile-garlic paste (or to taste)
1 tsp.
ground ginger
2 tbsp.
canola oil
1 cup
diced celery (in ½" dice), plus some chopped leaves for garnish, if desired
¾ cup
chopped roasted and salted cashews
8
pitted dried dates, in ½" dice
4 cloves
garlic, finely minced
4
green onions, thinly sliced
- prepared basmati rice, warm, for serving
Directions
- In a medium mixing bowl, whisk together 2 tsp. tamari, 1 ½ tsp. cornstarch, ½ tsp. sugar and salt. Add chicken; toss to coat. Set bowl aside.
- In a small mixing bowl, whisk together remaining tamari, sugar and cornstarch with rice vinegar, water, chile-garlic paste, remaining sugar, remaining cornstarch and ginger; set sauce aside.
- In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until chicken is opaque but not quite cooked through (about 3 min.).
- Add celery, cashews and dates; cook and stir until cashews start to get dark on the edges and celery is still somewhat crisp (about 2 min.).
- Add garlic and onions; cook and stir for 1 min.
- Rewhisk sauce; add to skillet, cooking and stirring until chicken and vegetables are evenly coated and sauce is nicely thickened (about 2 min.).
- Serve mixture on top of warm rice; garnish with chopped celery leaves, if desired.
