GLUTEN FREE CASHEW CHICKEN & UDON NOODLES
This Cashew Chicken and Udon Noodles tasted so incredible that we gobbled it up in minutes and were craving more! It’s seriously better than takeout… and I know everyone says that, but this is serious. The sweet, sticky sauce perfectly coats the thick udon noodles, tender veggies, and juicy chicken pieces. Hard to believe this incredible dish is gluten-free, high in protein, and much lower in sugar than your typical takeout.
Did you know? The American Heart Association recommends no more than 25 grams of added sugar per day, and this dish has around 7 grams of added sugar (the rest is from the veggies)!
For the noodles
The base of this recipe is Fortune brand’s Gluten Free Udon Noodles by JSL Foods in Garlic Chicken flavor. Guys, I am loving this brand! Fortune Gluten Free noodles are brand NEW to market, shelf-stable and can be found in Asian section in grocery stores (Albertsons, Von’s, Lucky’s, Safeway, Carr’s, Dierbergs Markets and Cub Foods).
Unlike most gluten-free noodles, these taste authentic, cook easily and don’t fall apart when you cook them! My hubby loves anything Asian (especially noodles), so of course he asked if these could be part of our regular meal rotation. JSL Foods is always coming out with new stuff, so be sure to keep up with them on Facebook, Twitter, and Instagram!
For the sauce
For the mouthwatering sauce, I combined coconut aminos, low sodium chicken broth, mirin (Japanese cooking wine), tapioca starch, sriracha hot sauce, and Truvia brown sugar alternative. Feel free to use regular brown sugar, Swerve Brown Sweetener, Sukrin Gold, or Lakanto Golden, but you’ll need twice as much! The coconut aminos can also be swapped for gluten-free tamari or reduced sodium soy sauce. You can also substitute the tapioca starch for corn starch, or the mirin for rice wine vinegar or sherry cooking wine.
For the chicken
Now, the key for takeout-style chicken is a technique called “velveting.” Basically, you toss the chicken pieces in baking soda (½ to 1 teaspoon per pound) to tenderize it. It makes such a difference! Now that I’ve experienced it, I won’t have my stir-fry chicken any other way.
Feel free to use whatever veggies you like, or swap the cashews for peanuts or toasted sesame seeds if you prefer.
Here’s the printable recipe for this Gluten Free Cashew Chicken and Udon Noodles! I hope you’ll rate and comment below if you try it 🙂
This post is sponsored by JSL foods and contains affiliate links.
Gluten-Free Cashew Chicken & Udon Noodles
- 1/3 cup coconut aminos*
- 1/4 cup low sodium chicken broth*
- 2 tbsp. mirin cooking wine* or sherry
- 1 1/2 tbsp. tapioca starch*
- 2 tsp. Truvia brown sugar blend* or 4 tsp. regular brown sugar
- 4 tsp. fresh garlic
- 2 tsp. fresh ginger
- 1 1/2 tsp. sriracha hot sauce to taste
- 2 tbsp. avocado oil
- 1 package Fortune Gluten Free Udon Noodles in Garlic Chicken flavor or 6 oz. dry packaged udon noodles
- 1 lb. raw boneless skinless chicken breast cut into bite-sized pieces
- 1 tbsp. coconut aminos*
- 1/2 tsp. baking soda optional
- 1 1/2 cup peppers sliced
- 1 1/2 cup carrot shredded
- 4 stalks green onion chopped
- 1/4 cup raw cashews*
*See blog post above for substitutions.
- Toss chicken with 1 tbsp. coconut aminos and 1/2 teaspoon baking soda and let sit at room temperature.
- Combine sauce ingredients and set aside. You can add flavor packet from the noodles, or leave it out (I added it).
- Prepare veggies and set aside.
- Fill a medium sauce pan with water and bring to a boil. Add udon noodles and set timer to 3 minutes.
- Heat 1 tbsp. oil in a large wok over medium-high heat.
- Cook chicken for 4-5 minutes, turning once, until golden brown and cooked through. Set aside.
- Add remaining 1 tbsp. oil and veggies; stir-fry for 2 minutes until crisp-tender.
- Add sauce, cooked noodles, cooked chicken and cashews, stirring to coat.
- Let simmer for 1-2 minutes over medium-low heat until sauce has thickened.
- Sprinkle with more green onions and serve hot!
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