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.

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Recipe Summary

prep:
25 mins
cook:
55 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 26g 52% DV; carbohydrates 41.8g 14% DV; fat 18.6g 29% DV; cholesterol 43.9mg 15% DV; sodium 937.5mg 38% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/17/2019
I have to give this recipe top marks because it is one of the first gluten-free/dairy free recipes that I have tried. It was easy and yummy! I would double the rice to ensure there is enough food for 4 though. Everything was good. Peppers and celery stayed tasty. Spices mingled well. Cashews added separately was perfect. Going to cook it for friends who are gluten/dairy intolerant now. Thanks!! Read More

Most helpful critical review

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
(1)
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 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
(1)
Rating: 4 stars
12/17/2019
I have to give this recipe top marks because it is one of the first gluten-free/dairy free recipes that I have tried. It was easy and yummy! I would double the rice to ensure there is enough food for 4 though. Everything was good. Peppers and celery stayed tasty. Spices mingled well. Cashews added separately was perfect. Going to cook it for friends who are gluten/dairy intolerant now. Thanks!! Read More
Rating: 3 stars
10/13/2020
This recipe is great, but in future I think I will add some more soy and some pineapple to the fluid mixture (I also added a bit of sesame oil) and marinate the chicken in it over night, as it didn’t take on a lot of the flavor. The rice part is fantastic though. Read More
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