Gluten Free Cashew Chicken

This gluten free cashew chicken is one of those meals that comes together fast and tastes like it came from your favorite takeout place.

Crispy coated chicken, colorful veggies, and crunchy cashews all tossed in a savory sauce. It’s the kind of dinner that everyone at the table will enjoy.

The whole thing is naturally gluten free, so you don’t have to worry about swapping out a bunch of ingredients or making compromises on flavor. It just works.

You can have it on the table in about 30 minutes, which makes it perfect for busy weeknights when you still want something homemade.

Serve it over steamed rice and you’ve got a complete, satisfying meal that’s easy to make again and again.

Why You’ll Love This Recipe

Better Than Takeout – This cashew chicken tastes just like your favorite Chinese takeout but it is completely gluten free and made fresh at home.

Perfectly Crispy Chicken – The cornstarch coating gives every piece of chicken a light golden crust that stays crispy even under the sauce.

The Sauce Is Incredible – The mix of tamari and hoisin with honey and sesame oil creates a rich savory-sweet glaze you will want on everything.

Ingredients

• 1.5 lb Boneless Skinless Chicken Thighs, cut into 1-inch pieces
• 3 tbsp Cornstarch
• 2 tbsp Avocado Oil, divided
• 1 Red Bell Pepper, diced
• 1 cup Zucchini, diced
• 3 cloves Garlic, minced
• 1 tsp Fresh Ginger, grated
• 3/4 cup Roasted Cashews
• 1/4 cup Tamari (gluten free soy sauce)
• 2 tbsp Hoisin Sauce (gluten free)
• 1 tbsp Rice Vinegar
• 1 tbsp Honey
• 1 tsp Sesame Oil
• 1/2 tsp Red Pepper Flakes
• 2 Green Onions, sliced
• Steamed Rice, for serving

How to Make

Step 1

Toss the chicken pieces with the cornstarch in a bowl until evenly coated. In a small bowl, whisk together the tamari, hoisin sauce, rice vinegar, honey, sesame oil, and red pepper flakes. Set the sauce aside.

Step 2

Heat 1 tablespoon of avocado oil in a large skillet or wok over high heat until the oil shimmers. Add the chicken in a single layer and cook for 5 to 6 minutes, tossing occasionally, until golden brown on all sides and cooked through. Transfer to a plate.

Step 3

Add the remaining 1 tablespoon of avocado oil to the same skillet. Toss in the diced red bell pepper and zucchini and stir-fry for 2 to 3 minutes until crisp-tender. Add the garlic and ginger and stir for 30 seconds.

Step 4

Return the chicken to the skillet. Pour the sauce over everything and toss to coat. Cook for 1 to 2 minutes, stirring frequently, until the sauce thickens and glazes the chicken and vegetables.

Step 5

Toss in the roasted cashews and sliced green onions and stir to combine. Serve immediately over steamed rice.

My Tips

Don’t Skip the Cornstarch Coating

Make sure every piece of chicken is fully coated in cornstarch before it hits the pan. This is what gives the chicken that slightly crispy, golden exterior that holds up once the sauce goes on.

If you leave some pieces uncoated, they’ll steam instead of searing and you’ll notice the difference in texture right away. Shake off any excess though – you don’t want clumps of dry cornstarch.

Cook the Chicken in Batches if Needed

The recipe says to lay the chicken in a single layer, and this part really matters. If you crowd the skillet, the chicken releases moisture and starts steaming instead of getting that golden brown color.

If your skillet isn’t big enough to fit all the pieces with a little space between them, cook the chicken in two batches. It takes a few extra minutes but you’ll get way better results.

Make sure the pan is back up to high heat before adding the second batch.

Get the Pan Hot Before Adding Chicken

Wait until the avocado oil shimmers and just barely starts to smoke before adding the chicken. If the pan isn’t hot enough, the cornstarch coating will absorb the oil and turn gummy instead of crisping up.

Avocado oil has a high smoke point, so don’t be afraid to let it get really hot. That initial sizzle when the chicken hits the pan is exactly what you want.

More Tasty Recipes

• Gluten Free Orange Chicken
• Gluten Free Sesame Chicken
• Gluten Free Kung Pao Chicken
• Gluten Free Chicken Fried Rice
• Gluten Free Crispy Sweet & Sour Chicken

FAQ

Can I skip the cornstarch or use something else?

The cornstarch is what gives the chicken that nice golden exterior and helps the sauce thicken and cling to everything. If you skip it, the dish will still taste good but the texture will be different – the chicken won’t have that light crispiness and the sauce will be thinner.

If you need a substitute, tapioca starch or arrowroot powder both work well as 1:1 replacements and are also gluten free.