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Cashew Chicken Bake
Cashew Chicken Bake
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Gluten-free baked chicken and rice casserole with veggies, water chestnuts, and golden cashews.
Ingredients:
  • 0.5 cup brown rice
  • 1 cup diced celery
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 cup water
  • 2 tablespoons gluten-free soy sauce (tamari)
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced garlic
  • 1.5 teaspoons minced ginger
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon salt
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 cup cashews
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease a large casserole dish with cooking spray.
  • Arrange a bed of nutty brown rice at the base of the casserole dish. Follow it with a colorful layer of celery, red bell pepper, and green pepper, then crown it all with succulent chicken pieces.
  • Combine water, soy sauce, rice vinegar, garlic, ginger, cumin, pepper, and salt in a small bowl. Drizzle over chicken and top with water chestnuts.
  • Bake the chicken in the preheated oven for about 45 minutes until tender, then sprinkle with cashews and bake for an additional 10 minutes until browned.

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