Chinese Cashew Chicken

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… and now you are singing that ‘90s hit One Week by the Barenaked Ladies. At least I do, every time I say the name of this meal!

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Let’s talk every one’s favorite comfort food (next to mac’n cheese and ice cream) - Chinese food. Being gluten free makes eating Chinese food hard, the brown sauces usually contain soy sauce, and many restaurants don’t have gluten free soy sauce to sub out on the spot. Totally understandable.

I’ve recently been craving “real” American Chinese food and so when my friend C raved about this recipe she made from America’s Test Kitchen I thought I’d adapt it for our GF household and give it a shot.

The longest part of the prep was cutting up the 3 heads of broccoli I use in the dish. Yes the entire head, not just the florets, stems, and all. Combine the broccoli with the chicken and this is one protein packed meal.

Did you know that broccoli is a real powerhouse of a green veggie, packing a wallop when it comes of protein? One cup (much easier to measure with a food scale - 91 grams) of chopped broccoli contains 2.6 grams of protein, including all of the essential amino acids. And with only 31 calories per cup, protein accounts for 20% of the calories in broccoli.

All in all this meal takes me just over 30 minutes to make, chopping, sautéing, and all. That is less than it takes for the Chinese delivery to get to my house and this one is guaranteed gluten free!



CHINESE CASHEW CHICKEN

Serves: 4 **
Nutritional Facts (per 1 serving): Calories 318 ; Fat 8.6g; Carbs 33.6g; 30.6g
** or 2 athletic adults who have had a long run/long bike ride and one ravenous 4 year old

INGREDIENTS

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  • 3 chicken breasts, diced into bite size pieces

  • 1 1/2 head broccoli, chopped into small florets

  • 1 cup cashews

    For the sauce:

  • 1/2 cup GF soy sauce (yes this is a lot, I have tried it with less and it just doesn’t taste right)

  • 1/2 cup veggie broth

  • 1/4 cup brown sugar

  • 2 clove garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 1 teaspoon sesame oil

INSTRUCTIONS

  1. Heat a wok or large pan over medium high to high heat with cooking oil of your choice

  2. Add your diced chicken to your hot wok/pan and cook until the chicken is JUST cooked through

  3. Remove the chicken to a plate or colander and add a bit more cooking oil and the broccoli to the wok/pan

  4. Sautee for a few minutes until the broccoli has begun to soften

  5. Meanwhile, make your sauce

  6. Add all the sauce ingredients into bowl and mix until thoroughly combined

  7. Add your chicken back in with your veggies and cook for a few more minutes so the chicken can brown a little

  8. Pour your sauce in, and simmer and stir, letting the veggies and chicken really settle into the sauce

  9. Add your cashews and stir to combine

  10. Top with green onions and sesame seeds as you serve (optional!)