Nut-Free Cashew Chicken
Craving the goodness of classic cashew chicken without the nuts? This Nut-Free Cashew Chicken is the perfect allergy-friendly alternative, delivering all the flavor and texture you love without the risk. Tender, bite-sized chicken thighs are coated in a crispy rice flour and cornstarch blend, then stir-fried to golden perfection. A vibrant medley of water chestnuts and snow peas adds crunch and freshness, while a savory-sweet glaze made with soy sauce, honey, and sesame oil ties everything together. Ready in just 35 minutes, this easy, nut-free stir-fry is perfect for weeknight dinners and pairs beautifully with steamed rice or noodles. It’s a flavorful, safe option for anyone avoiding nuts while still craving the bold flavors of takeout-style favorites!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 0.5 cup rice flour
- 0.25 cup cornstarch
- 0.5 tsp ground ginger
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 3 tbsp vegetable oil
- 1 cup water chestnuts, sliced
- 1 cup snow peas
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 green onions, sliced thinly
- 0.25 cup water
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a medium bowl, combine the rice flour, cornstarch, ground ginger, garlic powder, salt, and ground black pepper.
Coat the chicken pieces in the flour mixture, tossing to ensure each piece is evenly covered.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Add the chicken to the skillet in a single layer. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. If necessary, wipe out any excess particles or oil.
Add the sliced water chestnuts and snow peas to the skillet and sauté for 2-3 minutes until slightly tender.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and water.
Return the chicken to the skillet and pour the sauce over the chicken and vegetables. Stir to combine.
Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables evenly.
Garnish with sliced green onions before serving.
Serve hot over your choice of steamed rice or noodles and enjoy!
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3354 mg | 146% | |
| Total Carbohydrate | 181.3 g | 66% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 49.5 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 180 mg | 14% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2984 mg | 63% | |
*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.
