Cashew Chicken

cashew chicken

I’m a sucker for Chinese food, but I haven’t been able to really eat any since it is hard to know what ingredients are used at restaurants. I found a recipe that looked good and I modified it to my liking…and my kids devoured it!

  • 4 boneless skinless chicken breasts, sliced thinly
  • 3 Tbs. arrowroot starch
  • ½ tsp black pepper
  • ¼ c. coconut aminos mixed with ¼ c. water (or ½ c. gluten free soy sauce)
  • 4 Tbs. rice vinegar
  • 4 Tbs. ketchup
  • 2 Tbs. sweet chili sauce
  • 3 Tbs. brown sugar
  • 3 garlic cloves, shredded with a microplaner
  • 1 tsp. grated fresh ginger
  • 1 cup cashews
  • 4-6 green onions, sliced
  • jasmine rice
  • oil for sautéing chicken


  1. In a bowl, combine coconut aminos (or gluten free soy sauce), rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, and cashews in small bowl; set aside.
  2. Combine arrowroot starch and pepper in resealable food storage bag; add chicken. Shake to coat, separating pieces as needed to make sure that everything has a thin coating.
  3. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Add sauce and let simmer 10-15 minutes or until sauce is thickened.
  4. Top with green onions and serve over rice. Makes 4-6 servings.

2 comments to Cashew Chicken

  • Leslie  says:

    Just made this tonight. It was good. I added some fresh mushrooms and spinach, and a few frozen peas/carrots over brown rice. Might decrease the ketchup and up the sweet chili sauce next time and add some water chestnuts for crunch. Should make great leftovers for lunch this week. Thanks for the gluten free recipe!

    • Megan  says:

      I’m glad you liked it! Thanks for taking the time to send me your comments. 🙂

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