Gluten-Free Cashew Chicken
Savor the bold flavors of Asian-inspired cuisine with this Gluten-Free Cashew Chicken recipe, a healthier take on a classic favorite. Marinated chicken breast is stir-fried to golden perfection, then combined with vibrant veggies like red bell peppers, broccoli, and carrots. A flavorful sauce made with gluten-free tamari, honey, and a touch of rice vinegar ties everything together, while crunchy cashews add the perfect finishing touch. This quick and easy one-pan meal is ready in just 40 minutes, making it an ideal choice for busy weeknights. Serve it over fluffy rice or quinoa for a satisfying, protein-packed dish free of gluten but full of deliciousness. Perfect for anyone seeking a wholesome, restaurant-quality meal at home! Keywords: gluten-free cashew chicken, healthy stir-fry, quick Asian dinner, tamari chicken recipe, chicken and vegetables.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 3 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Cornstarch
- 2 tablespoons Sesame oil
- 2 Garlic cloves, minced
- 1 Red bell pepper, diced
- 2 cups Broccoli florets
- 1 Carrot, sliced
- 1 cup Raw cashews
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 cup Water
- 2 Green onions, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the chicken breast into bite-sized pieces. In a bowl, combine chicken with 1 tablespoon of tamari and 1 tablespoon of cornstarch. Stir to coat the chicken evenly and let it marinate while you prepare other ingredients.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring frequently, until browned and cooked through, about 5-7 minutes. Once cooked, remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of sesame oil. Add the minced garlic, red bell pepper, broccoli, and sliced carrot. Stir-fry for about 4-5 minutes, or until the vegetables are tender-crisp.
While the vegetables are cooking, in a small bowl, mix the remaining 2 tablespoons of tamari, the remaining 1 tablespoon of cornstarch, honey, rice vinegar, and water. Stir until smooth and well combined.
Add the cooked chicken back to the pan with the vegetables. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Allow the sauce to simmer and thicken for 2-3 minutes.
Stir in the cashews and cook for another minute to warm them through.
Season the dish with salt and black pepper. Sprinkle the chopped green onions on top before serving.
Serve the Gluten-Free Cashew Chicken over rice or quinoa for a complete meal.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5672 mg | 247% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 56.9 g | ||
| Protein | 180.4 g | 361% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 386 mg | 30% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3181 mg | 68% | |
*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.
