Gluten Free Thai Cashew Chicken

Total time35 min

Prep time20 min

Cook time15 min

4.6

(20)

This vibrant stir-fry brings bold Thai-inspired flavors to the table in one sizzling skillet — tender chicken thighs, crisp snap peas, sweet red bell pepper, and golden toasted cashews all pulled together with a glossy, savory sauce. The key to making this work without gluten is swapping in tamari and a certified gluten free oyster sauce, so you get all the deep, umami-rich flavor of a classic Thai cashew dish without any of the hidden wheat that sneaks into standard versions. Fish sauce and honey round out the sauce with a sweet-salty balance that clings to every piece of chicken and vegetable in the most satisfying way. Cornstarch does double duty here — coating the chicken for a light sear and thickening the sauce into that glossy, restaurant-style finish. Fresh ginger, minced garlic, and dried red chilies hit the pan just long enough to bloom and fill your kitchen with an incredible aroma. The whole thing comes together fast over high heat, so it's weeknight-friendly and serves four comfortably over jasmine rice. Finish with a squeeze of lime and a handful of cilantro and you've got a dish that genuinely rivals takeout.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp cornstarch
¼ tsp salt
¼ tsp black pepper

For the sauce

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

For the stir-fry

2 tbsp vegetable oil, divided
1 cup roasted unsalted cashews
1 red bell pepper, cut into 1-inch pieces
1 cup snap peas, trimmed
4 scallions, white and green parts separated, thinly sliced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1–2 dried red chilies, broken in half

For serving

cooked jasmine rice, for serving
fresh cilantro leaves, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the tamari, gluten free oyster sauce, fish sauce, honey, sesame oil, and 1 tsp cornstarch until smooth. Set the sauce aside.
2
In a medium bowl, toss the chicken pieces with 1 tbsp cornstarch, salt, and black pepper until evenly coated.

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