Gluten-Free Cashew Chicken

Transform your weeknight dinner routine with this vibrant and flavor-packed Gluten-Free Cashew Chicken! Tender, bite-sized pieces of chicken are marinated in tamari and cornstarch for a beautifully silky texture, then stir-fried to golden perfection. Crisp, colorful vegetables like broccoli, red bell pepper, and carrots are sautéed alongside the chicken and coated in a glossy, savory-sweet sauce made with honey, rice vinegar, and gluten-free tamari. Toasty cashews add a satisfying crunch, while a garnish of fresh green onions elevates the dish with a pop of freshness. Ready in just 40 minutes, this easy yet impressive recipe is ideal for those seeking a healthy, gluten-free take on a classic favorite. Serve over fluffy white rice or quinoa for a wholesome, restaurant-quality meal at home!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Stir in the cashews and cook for another minute to warm them through.

Step 7

Season the dish with salt and black pepper. Sprinkle the chopped green onions on top before serving.

Step 8

Serve the Gluten-Free Cashew Chicken over rice or quinoa for a complete meal.

Nutrition Facts

Serving size	1565.6 grams (1565.6g)

Amount per serving	% Daily Value*
Calories	2034

Total Fat 94.60g	121%
Saturated Fat 17.50g	88%
Polyunsaturated Fat 11.70g
Cholesterol 386mg	129%
Sodium 5673mg	247%
Total Carbohydrate 130.00g	47%
Dietary Fiber 18.60g	66%
Total Sugars 56.90g
Protein 180.40g	361%

Vitamin D 23IU	114%
Calcium 386mg	30%
Iron 18mg	101%
Potassium 3181mg	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.

Source of Calories

Fat: 40.7%

Protein: 34.5%

Carbs: 24.8%