Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: to make the cooking sauce, combine water, soy sauce, sherry, garlic, ginger, cornstarch and corn syrup. stir and set aside. heat a large frying pan or wok over high heat. add oil and coat bottom of pan. add chicken and stir-fry until pieces turn white on all sides (3 to 5 minutes). add cashews to pan and continue stir-frying about one minute. add in the snow peas, water chestnuts and tomatoes. continue stirring until all is hot. stir up the cooking sauce to dissolve the cornstarch (it should now be tan in color, not black). add the sauce to the pan and bring to a boil, stirring constantly (the aroma is fantastic!). continue boiling for one minute as sauce thickens. serve over hot rice.

Target recipe: heat oil and fry garlic, add chicken, salt, pepper, carrot, chestnut and stir fry for 5 minutes or until chicken is fully cooked, remove and set aside. add corn starch, light sauce, sesame oil and bring to a boil. put back chicken and vegetable, stir fry for 30 seconds. add cashew nuts, give it a few stirs. dish up and garnish with cilantro leaves. serve immediately.