This cashew chicken bake is a simple, one-dish dinner packed with protein and vegetables. A healthy, gluten-free meal the whole family will love! Garnish with green onions.

Megan Olson
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish with cooking spray.

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  • Spread brown rice at the bottom of the casserole dish. Layer celery, red bell pepper, and green pepper on top. Top with chicken.

  • Mix water, soy sauce, rice vinegar, garlic, ginger, cumin, pepper, and salt in a small bowl. Pour over chicken. Arrange water chestnuts on top.

  • Bake in the preheated oven until chicken is tender, about 45 minutes. Add cashews. Continue baking until browned, about 10 minutes more.

Nutrition Facts

428 calories; 18.6 g total fat; 44 mg cholesterol; 937 mg sodium. 41.8 g carbohydrates; 26 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/05/2017
Yes one dish protein and vegetables gluten-free but this would have been so much better and quicker as a stir-fry. 55 minutes in the oven plus the prep time is a bit long for a week night. Interesting flavor and I enjoyed the crunch of the cashews and the celery but putting the rice in a separate pot would have ensured it all cooked and a quick stir-fry would have kept the peppers nice and crunchy too. If I decide to stir-fry it I will thicken the sauce with a bit of arrowroot to keep it gluten-free. I prepared exactly as written including the cooking time and temperature except for one thing: I forgot to garnish with scallions because they did not appear in the ingredient list. They might have helped the appearance but I didn't miss the flavor. Read More
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