Cashew Chicken Stir-fry
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The recipe is from Taste of Home's Treasury of
Christmas Recipes.
This is our favorite stir-fry recipe. The sauce has a
perfect balance.
Ingredients
2 cups GF Chicken Broth (Campbell's Natural Goodness,
Kitchen Basics)
1 pound boneless, skinless chicken breasts - cut into
bite sized pieces
2 cloves of garlic, minced
1/2 cup sliced carrots
1/2 cup sliced celery
3 cups broccoli florets
1 cup Snow or Snap peas
1/4 cup GF corn starch (Argo)
3 tablespoons GF soy sauce (La Choy)
1/2 teaspoon ground ginger
1 1/2 cups of cashews
Cooked rice (optional)
Directions
In skillet or wok, add 3 tablespoons of broth and
heat.
Add chicken, stir-fry over medium heat until pink is
gone (3 -5 minutes).
Remove chicken with slotted spoon and set aside.
Add garlic, carrots & celery to pan - stir-fry
for 3 minutes.
Add broccoli and peas - stir-fry for 4-5 minutes -
till crisp tender.
Combine corn starch, soy sauce, ginger &
remaining broth and mix.
Add chicken to pan.
Add liquid to pan.
Cook and stir for several minutes - sauce will
thicken.
Stir in cashews or add cashews when serving.
Creamy Potato Soup
Notice
ECWGFG's Website will no longer be updated. Any new updates will be found here:
Ingredients:
1 medium onion - chopped
2 celery ribs - chopped
2 medium carrots - grated
1/2 cup of butter or margarine
2 tablespoons of sweet rice flour
4 cups of milk
1 can Progresso Cream of Mushroom soup
1 1/2 cups of cubed cheddar cheese
6 large potatoes, peeled, diced, and cooked (about 8
cups)
1 teaspoon Lawry's Seasoned salt
Directions:
In a Dutch oven, sauté onion, celery and carrot in
butter until tender. Stir in GF flour until blended.
Gradually add milk. Bring to a boil; cook and stir
for 2 minutes or until thickened. Add soup, cheese,
potatoes & Lawry's; mix well. Cook and stir until
cheese is melted and soup is heated through. Yield:
10-12 servings (3 quarts).
If you can do lots of dairy - this is a good one. We
have not tried subbing out the dairy.