Ginger Cashew Chicken Casserole
Discover the perfect harmony of savory and sweet in this Ginger Cashew Chicken Casserole, a one-pan wonder that's packed with bold flavors and wholesome ingredients. Tender, bite-sized pieces of chicken are infused with the aromatic warmth of garlic and fresh ginger, then coated in a glossy soy-honey glaze. Layered atop fluffy rice and crisp-tender broccoli, this casserole is finished with a crunchy topping of roasted cashews for an irresistible texture contrast. With just 20 minutes of prep time, it’s an easy yet impressive dish, ideal for weeknight dinners or meal prep. Garnish with vibrant green onions for a fresh burst of flavor, and enjoy a comforting, protein-packed meal that’s sure to satisfy. Perfectly balanced and naturally gluten-free when made with tamari, this casserole is a wholesome take on your favorite Asian-inspired flavors.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup cashews (unsalted, roasted)
- 2 tablespoons fresh ginger
- 3 pieces garlic cloves
- 0.25 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 0.5 cup chicken broth
- 1 tablespoon cornstarch
- 2 cups broccoli florets
- 3 cups cooked white or brown rice
- 2 pieces green onions (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with cooking spray or a thin layer of oil.
Cut the chicken breasts into bite-sized pieces and season them with salt and pepper.
In a large pan, heat the sesame oil over medium heat. Add the chicken pieces and cook until they are lightly browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the minced garlic and grated ginger and sauté for 1-2 minutes until fragrant.
In a small bowl, combine the soy sauce, honey, chicken broth, and cornstarch. Stir until the cornstarch is dissolved, then pour the mixture into the pan with the garlic and ginger. Cook for 2-3 minutes until the sauce thickens slightly.
Return the cooked chicken to the pan, stirring to coat it in the sauce. Remove from heat and set aside.
In the prepared casserole dish, layer the cooked rice evenly across the bottom. Next, add the broccoli florets in an even layer.
Pour the chicken and sauce mixture evenly over the broccoli and rice. Sprinkle the roasted cashews on top.
Cover the casserole dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Optional: Garnish with chopped green onions for added color and flavor.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 12.2 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
