Ingredients
- cooking spray
- ½ cup brown rice
- 1 cup diced celery
- 1 red 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 ½ teaspoons minced ginger
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 cup cashews
Why You'll Keep Making This
This dish combines tender chicken with crunchy cashews, creating a perfect balance of flavors and textures. It’s easy to make and packed with protein, making it both satisfying and nutritious. The baked method keeps it healthy without sacrificing taste.
Practical Cooking Tips
- Marinate the chicken for at least 30 minutes to enhance flavor.
- Use unsalted cashews to control the saltiness of the dish.
- Make sure to bake the chicken until it reaches an internal temperature of 165°F for safety.
- Use unsalted cashews to control the saltiness of the dish.
- Make sure to bake the chicken until it reaches an internal temperature of 165°F for safety.
Directions
Warm your oven to 375°F (190°C) and grease a large casserole dish with some cooking spray. Spread a layer of brown rice evenly on the bottom of the dish, then add chopped celery, red bell pepper, and green pepper on top. Place the chicken over the veggies. In a small bowl, whisk together water, soy sauce, rice vinegar, garlic, ginger, cumin, pepper, and salt, then pour this mixture over the chicken. Scatter the water chestnuts on top. Bake everything for about 45 minutes, or until the chicken is cooked through and tender. Finally, sprinkle the cashews over the dish and pop it back in the oven for another 10 minutes until the cashews turn golden brown. Let it cool slightly before serving.
Best Ways To Serve
Serve this dish over steamed rice or quinoa to soak up the delicious sauce. A side of steamed vegetables or a fresh green salad pairs well for a complete meal. Garnish with chopped green onions or cilantro for extra color and freshness.
How To Freeze This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken tender. For longer storage, freeze portions in freezer-safe containers for up to 2 months.
Frequently Asked Questions
Can I use white rice instead of brown rice?
Yes, you can substitute white rice, but the cooking time may be shorter, so adjust accordingly.
How can I make this dish vegetarian?
Replace the chicken with firm tofu or extra vegetables like mushrooms and zucchini.
Is it necessary to soak the cashews before baking?
No, soaking is not required; just sprinkle them on top before the final 10 minutes of baking.
Can I prepare this dish ahead of time?
Yes, you can assemble it in advance and bake it when ready, but add the cashews fresh before the last 10 minutes.
What can I use if I don’t have tamari or gluten-free soy sauce?
Regular soy sauce works as a substitute if gluten is not a concern.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink inside.
Can I add other vegetables to this recipe?
Absolutely, vegetables like broccoli, snap peas, or carrots can be added for more variety.
What if I don’t have water chestnuts?
You can omit them or replace with sliced bamboo shoots or extra bell peppers for crunch.
