Sriracha Cashew Chicken {Gluten Free Recipe}

The near closure of the local Sriracha factory in Irwindale terrified all of Los Angeles a couple weeks ago. The rumor mill was buzzing with “Did you hear the Sriracha factory might close?” and “The chiles are burning people’s eyes.” I personally had thoughts the first day the news broke of buying my local grocery store’s entire supply on my lunch break. What would Angelenos do without our beloved favorite brand of Sriracha? I’ve tried other brands and will never do that again. I think I wouldn’t be able to go to my favorite Long Beach Pho spots, Cyclo Noodles and Pho Hung Phat. And no more post workout runs to Pho Tasty in Cerritos. I would be crying over my Pho reminiscing about the missing perfectly mixed in Sriracha. Thankfully the closure was avoided and we can all go back to our normal routines and Pho lunches and make dishes like this delicious Sriracha Cashew Chicken, a under 30 minute meal. These would be great as lettuce wraps too. Next time I will swap the brown sugar for honey and see if it tastes as good.

Sriracha Cashew Chicken {Gluten Free Recipe}

Ingredients
1 lb Chicken breast, cut into cubes
2 Tbsp White Wine or Vodka
2 Tbsp Tamari Gluten Free Soy Sauce
2 Tbsp Sesame Oil
2 Tbsp Corn Starch
2 Tbsp Water
1/4 Cup Sriracha
1 tsp Distilled White Vinegar
2 tsp Brown Sugar
1 Tbsp Chopped Garlic
1 8oz. Can Water Chestnuts Diced
4 oz. Raw Unsalted Cashews
Green Onions Chopped for Garnish

Instructions
1. Make the marinade by combining:
1 Tbsp cornstarch/water, mix together
1 Tbsp White Wine or Vodka
1 Tbsp Tamari Gluten Free Soy Sauce
1 Tbsp Sesame Oil

2. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 10-30 minutes.

3. Make the sauce in a small bowl by combining:
1 Tbsp cornstarch/water, mix together
1 Tbsp White Wine or Vodka
1 Tbsp Tamari Gluten Free Soy Sauce
1 Tbsp Sesame Oil
1/4 Cup Sriracha
1 tsp Distilled White Vinegar
2 tsp Brown Sugar
Mix together and add 1 Tbsp Garlic, Chopped Water Chestnuts and Cashews.

4. Sauté chicken in a large skillet until completely cooked

5. Add sauce and sauté for 1-2 more minutes until heated all the way through

Serve over rice and garnish with green onions.

Sriracha Cashew Chicken {Gluten Free Recipe}

This recipe is inspired by this recipe.

Share on Google+0Pin on Pinterest78Share on Tumblr0Tweet about this on TwitterShare on Facebook1Email this to someonePrint this page

Leave a Reply

Your email address will not be published. Required fields are marked *