One-Pot Wonders

Cashew Chicken Bake

April  6, 2016
0 Ratings
Photo by Megan Olson
  • Serves 6
Author Notes

This Cashew Chicken Bake is a simple, one dish dinner packed with protein and vegetables. A healthy, gluten free and low calorie meal the whole family will love! —Megan Olson

What You'll Need
  • 1/2 cup brown rice
  • 3 medium sized chicken breasts, cut into inch size pieces
  • 1 cup diced celery
  • 1 red bell pepper, chopped into bite size pieces
  • 1 green bell pepper, chopped into bite size pieces
  • 1 can sliced water chestnuts, rinsed & drained
  • 1 cup water
  • 1 tablespoon gluten free soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced garlic
  • 1/2 tablespoon minced ginger
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup cashews
  • 1 dash green onions
  1. Preheat oven to 375 degrees F and spray a large casserole dish with nonstick cooking spray.
  2. Place brown rice on the bottom of the casserole dish then layer celery and bell pepper. Place chicken on top of veggies.
  3. In a separate bowl, mix seasonings with soy sauce, rice vinegar, garlic & ginger then add to dish.
  4. Next add water chestnuts on top.
  5. Bake 45 minutes uncovered.
  6. Remove from oven, add cashews & bake another 10 minutes.
  7. Add green onions for garnish & serve!

See what other Food52ers are saying.

  • Rosalind

2 Reviews

PETER A. May 12, 2021
Please remove this recipe from your archive. I used beautiful, organic ingredients and the rice was hard as a rock, chicken dry as a bone - really inedible. Learn from my mistake.
Rosalind June 9, 2020
I just made this. There is a lot of liquid left in the dish. What was I supposed to do with the cup of water? Was I supposed to cook the rice first?