Easy Gluten-Free Cashew Chicken (Dairy-Free)

What is Cashew Chicken?

A very popular American Chinese dish, cashew chicken is basically made up of pieces of tender chicken, vegetables and cashews stir-fried in a savory sauce that is made with garlic, soy sauce and is thickened with some kind of starch.

Cashew chicken is a very common takeout dish that can also be ordered in any Chinese restaurant.

Is Cashew Chicken Gluten-Free?

Traditionally, most cashew chicken recipes are made with regular soy sauce (which contains gluten) and hence cashew chicken is usually not gluten-free (and hence not safe for Celiacs or those with gluten intolerances).

However, today we’re making a gluten-free version so those on a gluten-free diet can also enjoy it! Your whole family is going to love it!

Why This Recipe Works:

• Simple Ingredients: The ingredients for making this gluten-free cashew chicken recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this healthy cashew chicken recipe is uncomplicated – simply marinate, stir-fry and enjoy! It’s a one-pan dinner that requires minimal cleanup too!
• Totally Gluten-Free & Dairy-Free: The best part is that this easy dinner recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free cashew chicken recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Tamari Sauce: I used gluten-free tamari sauce (gluten-free soy sauce) to keep this recipe gluten-free. You may also use coconut aminos if you prefer to keep this recipe soy-free too. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.
• Balsamic Vinegar: Balsamic vinegar gives this cashew chicken recipe a hint of sour. You can also use white vinegar, wine vinegar or apple cider vinegar if you prefer.
• Oil: I used sunflower oil, but you can also use another type of vegetable oil if you prefer (such as canola oil, coconut oil, olive oil, avocado oil etc).
• Sugar: I used dark brown sugar, but white sugar, light brown sugar, or coconut sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Cornstarch: Cornstarch is a thickening agent to make the sauce thicker. You may also use tapioca starch or arrowroot starch (also known as arrowroot flour) instead.
• Garlic: I like using both fresh garlic as well as garlic powder for extra flavor.
• Chicken: I recommend using boneless, skinless chicken thighs as it’s juicier compared to chicken breasts. Cut the chicken into similar sized cubes.
• Onions: I used yellow onions, but white onions or red onions will work too.
• Bell Peppers: I used a green bell pepper, but red bell pepper or yellow bell pepper will work just as well.
• Cashews: You can use either raw cashews or roasted cashews.
• Rice: I like serving this gluten-free cashew chicken over cooked white rice tossed with a little rice vinegar (optional). For a low-carb option, serve with cauliflower rice instead.

How to Make Gluten-Free Cashew Chicken (Step by Step):

1. Prepare Marinade

Start with the marinade sauce for cashew chicken. In a medium bowl, combine the gluten-free tamari sauce, balsamic vinegar, water, vegetable oil, sugar, cornstarch, minced garlic and garlic powder. Mix well until you get a homogeneous sticky sauce.

2. Marinate Chicken Pieces

Cut the boneless chicken thighs into small, even bite-sized pieces. Transfer the chicken pieces to a large bowl, add half the amount of marinade and mix with your hands, ensuring that the chicken is fully coated with the sauce.

Cover with plastic wrap and allow the chicken to marinate in the refrigerator for 30 mins.

3. Sauté Veggies and Chicken

Heat up the oil in a large nonstick skillet or medium wok over medium heat, then sauté the diced onions, green bell peppers and juicy chicken pieces (approximately 10 to 15 minutes until chicken is mostly cooked through).

4. Add Remaining Sauce

Add the remaining marinade sauce and reduce heat to low, then let the chicken cook for another 5 minutes. Sprinkle cashews on top.

5. Serve and Enjoy

Mix the cooked rice with rice vinegar (optional). Place on a plate and serve with the cashew chicken. Garnish with chopped green onions and enjoy!

Dish by Dish Tips/Tricks:

• Use Chicken Thighs: I personally recommend using boneless, skinless chicken thighs as it’s juicier compared to chicken breasts.
• Make it Low Carb: For a low-carb option, go ahead and serve this cashew chicken with cauliflower rice or instead.
• Optional Veggie Add-Ins: You can also add in broccoli florets if you wish.

Recipe FAQs:

Gluten-Free Cashew Recipes:

• Homemade Cashew Milk (Gluten-Free, Vegan)
• Homemade Cashew Flour (Gluten-Free, Vegan)
• Cashew Nut Cookies (Gluten-Free, Dairy-Free)
• Easy Cashew Butter Cookies (Gluten-Free, Dairy-Free)

Other Chinese Food Recipes to Enjoy:

• Easy Orange Chicken (Gluten-Free, Dairy-Free)
• Honey Sesame Chicken (Gluten-Free, Dairy-Free)
• Beef and Broccoli (Gluten-Free, Dairy-Free)
• Egg Roll in a Bowl (Gluten-Free, Dairy-Free)
• Easy Fried Rice (Gluten-Free, Dairy-Free)

Gluten-Free Chicken Recipes to Cook:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Cashew Chicken (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour
• Yield: 2 servings 1x
• Diet: Gluten Free

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Description

This easy gluten-free cashew chicken is better than takeout! Savory, sweet with a hint of sour, and tossed with crunchy cashews for a delicious texture, you’ll be making this easy Asian dinner on repeat! Totally dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1/3 cup gluten-free tamari sauce
• 1 tablespoon balsamic vinegar
• 3 tablespoons water
• 1 tablespoon vegetable oil
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon minced garlic
• 1 teaspoon garlic powder
• 3/4 pound boneless chicken thighs, cut into small pieces
• 1 onion, diced
• 1 green bell pepper, diced
• 1/3 cup cashews
• 2 cups cooked rice
• 1 1/2 teaspoons rice vinegar (optional)

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Instructions

1. Prepare Marinade: For the marinade, mix the gluten-free tamari sauce, balsamic vinegar, water, vegetable oil, sugar, cornstarch, minced garlic and garlic powder.
2. Marinate Chicken: Cut the boneless chicken thighs into small, even pieces. Transfer the chicken pieces to a large bowl, add half the amount of marinade and mix with your hands. Cover with plastic wrap and allow the chicken to marinate in the refrigerator for 30 mins.
3. Sauté Veggies and Chicken: Heat up the oil in a large skillet over medium heat, then sauté the diced onions, green bell peppers and cubed chicken.
4. Add Remaining Sauce: Add the remaining marinade sauce and reduce heat to low, then let the chicken cook for another 5 minutes. Sprinkle cashews on top.
5. Serve and Enjoy: Mix the cooked rice with rice vinegar (optional). Place on a plate and serve with the cashew chicken.

Notes

Tamari Sauce: I used gluten-free tamari sauce (gluten-free soy sauce) to keep this recipe gluten-free. You may also use coconut aminos if you prefer to keep this recipe soy-free too. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.

Balsamic Vinegar: Balsamic vinegar gives this cashew chicken recipe a hint of sour. You can also use white vinegar, wine vinegar or apple cider vinegar if you prefer.

Oil: I used sunflower oil, but you can also use another type of vegetable oil if you prefer (such as canola oil, coconut oil, olive oil, avocado oil etc).

Sugar: I used dark brown sugar, but white sugar, light brown sugar, or coconut sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Cornstarch: Cornstarch is a thickening agent to make the sauce thicker. You may also use tapioca starch or arrowroot starch instead.

Garlic: I like using both fresh minced garlic as well as garlic powder for extra flavor.

Chicken: I recommend using boneless, skinless chicken thighs as it’s juicier compared to chicken breasts. Cut the chicken into similar sized cubes.

Onions: I used yellow onions, but white onions or red onions will work too.

Bell Peppers: I used green bell peppers, but red or yellow bell peppers will work just as well.

Cashews: You can use either raw cashews or roasted cashews.

Rice: I like serving this gluten-free cashew chicken over cooked white rice tossed with a little rice vinegar (optional). For a low-carb option, serve with cauliflower rice instead.

Storing: To store, place the cashew chicken and rice in separate airtight containers and store in the fridge for up to 4 days. Reheat in the microwave or on the stovetop before eating.

• Prep Time: 10 mins
• Marinating Time: 30 mins
• Cook Time: 20 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian