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Basil Cashew Chicken with Coconut Rice

You’ll notice two things about me as the season progresses. First, that all of my dishes are officially GF (gluten free), and second, that I have a renewed commitment to cooking! It’s been a tough summer full of travel and halfhearted grocery shops, and I’m pumped to get back into it.

Cashew Chicken with Coconut Rice

It’s also been a tough health summer. A recently diagnosed autoimmune disease means a temporary goodbye to mouth-watering carbs, but I hope to continue making yummy recipes that are so good the absence of gluten is unnoticeable!

This cashew chicken was a great find. I was craving the sugar-loaded unhealthy takeout version (you seriously just don’t know what’s in the food you’re ordering!) and after some intense googling, I found this healthy alternative.

Cashew Chicken with Coconut Rice

The coconut rice is everything. I plan to make it on repeat, since jasmine rice is something I can still eat on a gluten free diet. It’s so flavorful and easy, and really made this dish.


  • 1 1/2 pounds boneless, skinless chicken breasts (I like the cutlets because they cook more quickly)
  • 1/4 cup oyster sauce (Note! Oyster sauce usually isn’t gluten free – I use Lee Kum Kee after extensive searching in my asian food store)
  • 1/4 cup low-sodium soy sauce (Also GF)
  • 2 tablespoons sesame oil
  • 4 cloves garlic, minced or grated
  • 1 inch piece fresh ginger, peeled + grated
  • 1 serrano chile or jalapeno, seeded + chopped
  • 1/2 cup raw cashews
  • 2 cups fresh basil
  • steamed coconut rice, for serving
  • 1 mango, peeled + sliced

Coconut Rice

  • 1 cup uncooked jasmine or basmati rice
  • 1 cup light, canned coconut milk
  • 3/4 cup coconut water
  • 1/2 teaspoon salt
  • 3 tablespoons unsweetened, flaked coconut
  • 1 tablespoon coconut oil


  1. Toss the chicken with oyster sauce and soy sauce. Let the chicken marinate 10 minutes.
  2. Heat a large skillet over medium.
  3. Add 1 tablespoon sesame oil.
  4. Add the garlic, ginger and serrano chile, cook 30 seconds. Don’t burn the garlic!
  5. Increase the heat to medium high. Add another drizzle sesame oil and the chicken.
  6. Stir-fry over medium high heat until cooked through, about 5 minutes.
  7. Stir in the cashews and cook another minute.
  8. Remove from the heat and stir in the basil.
  9. Serve the chicken over steamed rice with fresh mango slices and extra basil.

Coconut Rice

  1. Add the coconut milk and coconut water to a medium size pot.
  2. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil.
  3. Stir to combine, then place the lid on the pot and simmer on low heat.
  4. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes.
  5. Remove the lid and fluff the rice with a fork

Source: Half Baked Harvest


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