Gluten Free Cashew Basil Chicken Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

Gluten Free Cashew Basil Chicken Stir-Fry

Weeknight stir-fry doesn't get much better than this — tender slices of chicken tossed with crisp snap peas, sweet red bell pepper, roasted cashews, and a generous handful of fresh basil, all lacquered in a glossy, savory sauce. The key to keeping this dish completely wheat-free is in the details: tamari stands in for regular soy sauce throughout, and a certified gluten free oyster sauce handles the deep, umami-rich backbone without any hidden gluten sneaking in. A quick cornstarch marinade on the chicken locks in moisture and helps it sear beautifully in the wok, giving you those slightly caramelized edges that make takeout so satisfying. Everything comes together in under 30 minutes and serves four, making it a genuinely practical option for busy evenings when you still want something that tastes like real effort went into it. The cashews go in off the heat so they stay crunchy, and the basil wilts just enough to turn fragrant and silky without losing its bright, herby punch. Spoon it over jasmine rice with a squeeze of lime and a few slices of fresh chili if you like a little heat, and dinner is done.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breast, 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
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1 tbsp cornstarch
1 tbsp tamari

For the sauce

3 tbsp tamari
2 tbsp gluten free oyster sauce
1 tbsp fish sauce
1 tsp sesame oil
1 tsp sugar
½ tsp cornstarch

For the stir-fry

2 tbsp neutral oil, divided (such as avocado oil or canola oil)
1 red bell pepper, cut into 1-inch pieces
1 cup snap peas, trimmed
3 scallions, white and green parts separated, thinly sliced
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 cup roasted cashews
1 cup fresh basil leaves, loosely packed

For serving

3 cups cooked jasmine rice, for serving
lime wedges, for serving (optional)
sliced fresh red chili, for serving (optional)

Instructions

1
In a medium bowl, toss the sliced chicken with 1 tbsp tamari and 1 tbsp cornstarch until evenly coated. Set aside while you prepare the remaining ingredients.
2
In a small bowl, whisk together the 3 tbsp tamari, gluten free oyster sauce, fish sauce, sesame oil, sugar, and ½ tsp cornstarch until the cornstarch is fully dissolved. Set the sauce aside.

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