3 Chicken Breast, Sliced Thin
2 tbsp GF Soy Sauce (La Choy)
1 tbsp Cornstarch
4 tbsp Oil
½ tbsp Eating Gluten Free Sea Salt
1 Sweet Onion, Small and Chopped
5 Mushrooms, Sliced(Optional)
1 Red Pepper, Small and SlicedOptional
2 cups Green Cabbage, Shredded
1 tsp Sugar
1 tsp Cornstarch
¼ cup GF Soy Sauce (La Choy)
1
Place the first 3 ingredients (chicken, soy sauce, and cornstarch) in a bowl. Let sit for about 15 minutes.
2
Heat half of the oil over high heat. Add chicken and stir-fry until cooked through. Add onion, mushrooms, and pepper. Stir-fry until vegetables are soft. Remove from pan.
3
Heat the rest of the oil in the pan. Add cabbage and sugar. Stir-fry about 4 minutes (until cabbage begins to soften). Re-add chicken mixture to pan. Add cashews and mix well.
4
Add 1 tsp. cornstarch to 1/4 c. soy sauce. Stir into chicken mixture. Cover and steam for 1 minute.
5
Uncover and stir until sauce is slightly thickened.
CategoryLunch & Dinner
Ingredients
3 Chicken Breast, Sliced Thin
2 tbsp GF Soy Sauce (La Choy)
1 tbsp Cornstarch
4 tbsp Oil
½ tbsp Eating Gluten Free Sea Salt
1 Sweet Onion, Small and Chopped
5 Mushrooms, Sliced(Optional)
1 Red Pepper, Small and SlicedOptional
2 cups Green Cabbage, Shredded
1 tsp Sugar
1 tsp Cornstarch
¼ cup GF Soy Sauce (La Choy)
