A straightforward one-dish meal that is rich in vegetables and protein is the cashew chicken bake. A nutritious, gluten-free dish that the entire family will enjoy! Green onions are a garnish.
| Prep Time: | 25 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- cooking spray
- ½ 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 ½ teaspoons minced ginger
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 cup cashews
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish with cooking spray.
- 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
| Calories | 428 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 5 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 938 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I just served this and everybody RAVED about it. This is one of those dishes that exposes all the flavors – the rice on the bottom acts like a sponge – so using fresh ingredients makes a difference, particularly the ginger and garlic. I wouldn’t call it a weeknight dish unless you’ve already chopped the veggies and grated the garlic & ginger. Other than that, this recipe is a cinch and is a WONDERFUL melange of flavor. The only changes I made: > I doubled the rice (you really have to) > For the sauce, I doubled the water and added 50% more garlic and ginger. I also had to use white distilled vinegar instead of rice vinegar. >I used red and orange bell peppers instead of green. > I melted 3-4 tbsp of butter and brushed over the top of the chicken and water chestnuts before putting in oven. Don’t skip the cashews or water chestnuts!! Those rich flavors balance the tang of the soy-ginger sauce. And the presentation is beautiful! I’ve moved this one to the front of my recipe box!
I really enjoyed this, especially the fresh ginger.
I enjoyed this recipe. I made it exactly as written the first time but I doubled everything to make a family meal. The brown rice didn’t cook for me in the time given in the recipe. I made it again with parboiled white rice and it was done in 1 hour . I liked the flavour and it was easy to make. I will continue to make with parboiled rice
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.
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!!
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.