Nut-Free Cashew Chicken

Discover the deliciously allergen-friendly twist on a classic takeout favorite with this Nut-Free Cashew Chicken! Perfectly crispy, rice-flour-coated chicken thighs are pan-seared and tossed with tender water chestnuts and vibrant snow peas in a savory-sweet soy, honey, and sesame sauce. Designed for those avoiding nuts, this recipe ditches traditional cashews while delivering all the texture and flavor you love in a healthy, nut-free alternative. Easy to prepare in just 35 minutes, it’s a family-friendly meal that pairs beautifully with steamed rice or noodles. Whether you're managing food allergies or looking for a lighter, homemade version of a timeless dish, this Nut-Free Cashew Chicken is sure to make a splash at your dinner table!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a medium bowl, combine the rice flour, cornstarch, ground ginger, garlic powder, salt, and ground black pepper.

Step 3

Coat the chicken pieces in the flour mixture, tossing to ensure each piece is evenly covered.

Step 4

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.

Step 5

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.

Step 6

In the same skillet, add the remaining tablespoon of vegetable oil. If necessary, wipe out any excess particles or oil.

Step 7

Add the sliced water chestnuts and snow peas to the skillet and sauté for 2-3 minutes until slightly tender.

Step 8

In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and water.

Step 9

Return the chicken to the skillet and pour the sauce over the chicken and vegetables. Stir to combine.

Step 10

Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables evenly.

Step 11

Garnish with sliced green onions before serving.

Step 12

Serve hot over your choice of steamed rice or noodles and enjoy!

Nutrition Facts

Serving size	1111.6 grams (1111.6g)

Amount per serving	% Daily Value*
Calories	2189

Total Fat 104.50g	134%
Saturated Fat 21.40g	107%
Polyunsaturated Fat 31.10g
Cholesterol 567mg	189%
Sodium 3354mg	146%
Total Carbohydrate 181.30g	66%
Dietary Fiber 12.10g	43%
Total Sugars 49.50g
Protein 134.90g	270%

Vitamin D 32IU	159%
Calcium 180mg	14%
Iron 9mg	48%
Potassium 2984mg	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.

Source of Calories

Fat: 42.6%

Protein: 24.5%

Carbs: 32.9%