Tender chicken thighs get seared until golden and glossy, then tossed with crisp-tender red and green peppers, fresh ginger, and a savory-sweet sauce with just a hint of heat from crushed red pepper. Toasted cashews add the perfect crunch against all that saucy, sticky goodness, while sliced scallions bring a fresh, sharp finish. The whole thing comes together fast in one skillet, making it an easy weeknight stir-fry that still feels special enough for company. Spoon it generously over a bed of white rice and finish with a sprinkle of sesame seeds for extra texture. This one's a genuinely solid pick for a gluten free dinner rotation, no fuss required to get a restaurant-quality plate on the table.
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In a medium bowl, toss the chicken pieces with 2 tbsp tamari and 1 tbsp cornstarch until evenly coated. Let stand for 15 minutes at room temperature while you prepare the remaining ingredients.
In a small bowl, whisk together the 3 tbsp tamari, maple syrup, rice vinegar, sesame oil, 1 tsp cornstarch, and red pepper flakes until smooth. Set aside.
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