Gluten-Free Cashew Chicken Dinner Recipe
Chinese cuisine · 1020 calories
About this recipe
A delicious gluten-free twist on a classic cashew chicken dish, perfect for dinner. Crispy chicken pieces are served over rice, topped with a savory sauce, cashews, and green onions.
Ingredients
- 400 g Licious Chicken Breast Boneless
- 6 pcs Licious Brown Eggs
- 500 ml Amul Slim 'N' Trim Double Toned Milk
- 1 pc (50 g) On1Y Pepper Grinder
- 1 pack (1 kg) 921 Everyday Long Grain Rice
- 100 g Conscious Food Whole Organic Cashews
- 150 g Spring Onion (Kandychi Path)
- 1 Combo Fortune Rice Bran 1L & Mustard Oil 1L Pet
- 300 g Urban Platter Aka Miso Paste
- 1 kg Supreme Harvest Iodized Salt
- 200 ml Japanese Choice Gluten Free Soy Sauce
- 300 g Nutty Yogi Almond Flour (With Skin)
Instructions
- 1. Cut the chicken breasts into 1 x 1 1/2-inch pieces.
- 2. In a shallow dish, combine 1 cup almond flour with a pinch of salt and pepper. Dredge the chicken pieces in the flour mixture and let them stand for 15 minutes.
- 3. In a separate bowl, whisk together 2 eggs, 1/2 cup milk, and 1/4 teaspoon salt. Add the floured chicken pieces to the egg mixture and let them stand for 10 minutes.
- 4. Dredge the chicken pieces again in the almond flour to coat them evenly.
- 5. Heat oil in a deep fryer or a heavy-bottomed pot to 375°F (190°C). Fry the chicken pieces in batches for 3 to 5 minutes until golden brown and cooked through. Drain on paper towels.
- 6. Cook 2 cups of rice according to package instructions and divide it between two plates.
- 7. Place the fried chicken pieces over the rice. Spoon on miso paste and sprinkle with 1/4 cup cashews, 2 chopped green onions, and a drizzle of soy sauce to taste. Serve immediately.