Gluten-Free Cashew Chicken Dinner Recipe

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

• 525G Typically Packington Free Range Skinless Chicken Breast Fillets
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 500G White Pearl Italian Pudding Rice 500g
• 308G Roasted Sunflower Seeds, 308G
• - Potts Vegetable Stock Can
• 1 Bunch Spring Onions 1 Bunch
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 1 L Kikkoman Tamari Gluten Free Soy Sauce
• - Ktc Vegetable Oil
• NaN Old India Blanched Ground Almond Flour

Instructions

1. 1. Cut the chicken breasts into 1 x 1 1/2-inch pieces.
2. 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. 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. 4. Dredge the chicken pieces again in the almond flour to coat them evenly.
5. 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. 6. Cook 2 cups of rice according to package instructions and divide it between two plates.
7. 7. Place the fried chicken pieces over the rice. Spoon on vegetable stock and sprinkle with 1/4 cup sunflower seeds, 2 chopped green onions, and a drizzle of soy sauce to taste. Serve immediately.