- cooking spray
- 1/2 cup brown rice
- 1 cup diced celery
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 skinless, boneless chicken breasts, cut into 1-inch pieces
- 1 cup water
- 2 tablespoons gluten-free soy sauce (tamari)
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 1/2 teaspoons minced ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 cup cashews
- Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish with cooking spray.
- Spread brown rice at the bottom of the casserole dish. Layer celery, red bell pepper, and green pepper on top. Top with chicken.
- Mix water, soy sauce, rice vinegar, garlic, ginger, cumin, pepper, and salt in a small bowl. Pour over chicken. Arrange water chestnuts on top.
- Bake in the preheated oven until chicken is tender, about 45 minutes. Add cashews. Continue baking until browned, about 10 minutes more.
05/05/2018
recipepes.com
Cashew Chicken Bake, recipe
PT15M
PT1H
5
455 calories
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