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.