Cashew Chicken Bake

Brown rice, vegetables, chicken, and water chestnuts are layered and baked in this gluten-free, one-dish dinner topped with golden cashews.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 428 Calories

Ingredients

• 1 cup water
• 1 red bell pepper, diced
• 1 cup cashews
• 1 tablespoon minced garlic
• 1 cup diced celery
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 green bell pepper, diced
• 1 tablespoon rice vinegar
• cooking spray
• 3 skinless, boneless chicken breasts, cut into 1-inch pieces
• 2 tablespoons gluten-free soy sauce (tamari)
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon salt
• 1.5 teaspoons minced ginger
• 0.5 teaspoon ground cumin
• 0.5 cup brown rice

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish with cooking spray.

Step 2

Spread brown rice at the bottom of the casserole dish. Layer celery, red bell pepper, and green pepper on top. Top with chicken.

Step 3

Mix water, soy sauce, rice vinegar, garlic, ginger, cumin, pepper, and salt in a small bowl. Pour over chicken. Arrange water chestnuts on top.

Step 4

Bake in the preheated oven until chicken is tender, about 45 minutes. Add cashews. Continue baking until browned, about 10 minutes more.