Gluten Free Cashew Chicken Stir-Fry

Total time45 min

Prep time20 min

Cook time15 min

Thin-sliced chicken breast gets a quick marinate in tamari and arrowroot starch, which locks in moisture and sets you up for that irresistible golden sear once it hits the hot wok. The sauce is where this dish really shines: tamari, honey, rice vinegar, toasted sesame oil, ginger, and a touch of crushed red pepper simmer down into a glossy, sweet-savory glaze that clings to every piece of chicken and vegetable. Crisp-tender broccoli, bell pepper, and zucchini add color and crunch, while a quick toast of unsalted cashews brings that essential nutty bite you want in a good stir-fry. Fresh garlic and ginger get bloomed right in the wok for a hit of aromatic depth, and a scatter of scallions and sesame seeds finishes it off with brightness and texture. It all comes together fast in one pan, making it an easy weeknight dinner that still tastes like something special. This one's a solid pick for a gluten free dinner rotation, no reworking required to make it feel like a normal Tuesday night stir-fry.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts, thinly sliced against the grain
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
2 tbsp tamari
1 tbsp arrowroot starch

For the sauce

3 tbsp tamari
2 tbsp honey
1 tbsp rice vinegar
1 tbsp arrowroot starch
1 tsp toasted sesame oil
½ tsp ground ginger
¼ tsp crushed red pepper flakes

For the stir-fry

3 tbsp avocado oil, divided
1 cup dry-roasted cashews (unsalted)
1 red bell pepper, cut into 1-inch pieces
2 cups broccoli florets
1 medium zucchini, halved lengthwise and sliced into half-moons
1 tbsp fresh ginger, finely grated
3 cloves garlic, minced
3 scallions, white and green parts separated, thinly sliced

For serving

2 tsp sesame seeds (optional)

Instructions

1
In a medium bowl, toss the sliced chicken with 2 tbsp tamari and 1 tbsp arrowroot starch until evenly coated. Set aside to marinate for 10 minutes at room temperature.
2
In a small bowl, whisk together the 3 tbsp tamari, honey, rice vinegar, 1 tbsp arrowroot starch, sesame oil, ground ginger, and red pepper flakes until smooth. Set the sauce aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!