Cashew Chicken Bake
Recipe information
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Cooking:
25 min.
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Servings per container:
4
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Source:

Ingredients for - Cashew Chicken Bake

1. Cooking spray -
2. Brown rice - ½ cup
3. Diced celery - 1 cup
4. Red bell pepper, diced - 1
5. Green bell pepper, diced - 1
6. Skinless, boneless chicken breasts, cut into 1-inch pieces - 3
7. Water - 1 cup
8. Gluten-free soy sauce (tamari) - 2 tablespoons
9. Rice vinegar - 1 tablespoon
10. Minced garlic - 1 tablespoon
11. Minced ginger - 1 ½ teaspoons
12. Ground cumin - ½ teaspoon
13. Ground black pepper - ½ teaspoon
14. Salt - ¼ teaspoon
15. Sliced water chestnuts, drained - 1 (8 ounce) can
16. Cashews - 1 cup

How to cook deliciously - Cashew Chicken Bake

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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