AuthorE. Gluten
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Yields1 Serving
 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.

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)

Directions

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.

Gluten Free Cashew Chicken