Teriyaki Cashew Chicken (GF)

Teriyaki Cashew Chicken (GF)

(4 servings)

 

Ingredients:

2 tbsp. Canola Oil

1 tbsp. Fresh Ginger, grated

1 tbsp. Fresh Garlic, minced

¼ tsp. Red Pepper Flakes (optional)

1 lb. Boneless Skinless Chicken Breast, ¾ inch cubes

1 large Red Bell Pepper, cut into 2 inch strips

½ large Onion, cut into strips top to bottom

2 oz. Pea Pods

1 cup Kikkoman Teriyaki Sauce

1 tbsp. Corn Starch

1 cup Salted Whole Cashews

3 cups Hot Cooked Rice

Directions:

Over medium-high heat, warm oil.  Add ginger, garlic and red pepper flakes (if using) to oil and cook while stirring for 30 seconds to a minute or until fragrant but not burned.  Next add chicken and cook while stirring for about 4 minutes.  Now add red bell pepper and onion, continuing to stir and cook for 4 minutes.  Add pea pods and continue another 2 minutes.  Now add cashews to mixture stirring to mix.  Combine teriyaki sauce and corn starch to make a slurry.  Add to mixture in pan, stirring to mix until it thickens.  Divide hot rice between 4 bowls or plates and then do the same with chicken mixture.  Serve immediately.

Notes:              You could use boneless skinless chicken thigh in place of the chicken breast.  You will need to increase cooking time for the chicken by 2 or 3 minutes.

Notes:              Because it is gluten-free, double check your ingredients to be sure they are GF.

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