Gluten-Free Cashew Chicken with Broccoli

Gluten-Free Cashew Chicken with Broccoli is on the menu today. We’re in another work week/school week/kids sports week/fall events week—well, “all the things,” or so it seems really—and if you think your routine menu plan is in a desperate need of a new dish, this wonderful dish may be the answer.

We all know that it can be easy to fall into a rut with meals at home. Have you seen the meme with the clearly distressed person that shares the following sentiment (note that the emphasis is mine)”:

“Why do they want dinner EVERY SINGLE NIGHT?”

It’s sort of sarcastically amusing but it can also be reality. Even if we love to cook and enjoy feeding our family well, having to prepare dinner each day—or even most days—can feel like a monumental chore and can also get monotonous.

A new idea now and then can be helpful. Especially if it’s different from your usual fare but still quick, easy, and delicious of course.

Today’s recipe for Cashew Chicken with Broccoli fits the bill. It is one for which I shared a photo with you all on Facebook a good while back, then misplaced the recipe (embarrassingly—sigh), and now, I’m finally sharing the recipe.

The original version came out of a magazine from long ago. Better Homes and Gardens if I recall. The most important thing about this recipe, one that we actually had enjoyed before I went gluten free, was that when I went gluten free, I only had to make one change to make the recipe gluten free, subbing in gluten-free soy sauce (or tamari or coconut aminos). That’s it!

Honestly, there are so many recipes made from mostly real food ingredients that only need a change or two to be gluten free. They’re not only simple to make but your family will love them because they’ll taste like they always have. 

For this recipe, I also doubled—and have sometimes even tripled—the amount of broccoli. I actually had leftover cooked broccoli that I used when I took these photos and I added in even more broccoli after snapping these shots. Broccoli really shines in this recipe!

The first time I made this gluten-free Cashew Chicken with Broccoli I only had roasted salted cashews on hand and used those instead of raw cashews. Because they were salted, I skipped adding the salt called for in the recipe.

Although raw cashews are softer and absorb more of the flavors from the other ingredients, they honestly don’t make enough of a difference that you should make a special purchase if you don’t keep them on hand. Only half a cup of cashews is needed for this recipe—whatever kind you use.

But even with the small handful of cashews added, the resulting dish is delightfully rich and flavorful! It easily works for a weeknight meal or even a special occasion dinner if the ingredients are favorites of those celebrating. We enjoy ours with rice (or cauliflower rice sometimes) but this meal would also be nice served over some gluten-free Asian noodles.

More Gluten-Free Cashew Recipes and Stovetop Dinner Recipes You May Like

~ Cashew Butter Coconut Chocolate Chip Cookies

~ Cashew Butter Oatmeal Chocolate Chip Cookies

~ Chicken A La King

~ Combination Fried Rice

~ Coconut Cashew Clove Ball Cookies

~ Porcupine Meatballs

~ Skillet Scalloped Potatoes with Ham and Peas

~ Sweet and Sour Chicken (or Shrimp or Fish)

~ Sweet Ginger Sriracha Roasted Cashews

Gluten-Free Cashew Chicken with Broccoli Recipe

Yield: 4 to 6 servings

Gluten-Free Cashew Chicken with Broccoli

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Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• ½ cup raw cashews (roasted cashews will also work; if salted, omit the other salt in this recipe)
• 2 tablespoons vegetable oil of choice (may use less if you prefer)
• 1 small onion, diced
• 2 cloves garlic, finely chopped (I use 2 tsp minced garlic in a jar, aka “jarlic”)
• 4 boneless skinless chicken breast halves, chopped into smaller pieces
• 2 cups (or more) broccoli, florets, chopped
• 1 cup gluten-free chicken broth (divided)
• 2 tbsp gluten-free soy sauce, tamari, or coconut aminos
• 2 tsp cornstarch
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Using a large non-stick skillet, brown the cashews in the oil on medium heat for about 3 minutes or so. Remove with a slotted spoon to a bowl and set aside for now.
2. Add onion and garlic to skillet and sauté about 2 minutes.
3. Add in chicken, sautéing about 8 more minutes.
4. Add broccoli, ¾ cup chicken broth, and soy sauce.
5. Cover and simmer about 5 minutes.
6. In remaining ¼ cup of chicken broth, stir in the cornstarch until it dissolves. Stir in with other ingredients.
7. Simmer, continuing over medium heat until the mixture is thickened, another minute or so.
8. Add cashews back into the mixture and add salt and pepper mixing well.
9. Remove from heat and serve over hot gluten-free rice, pasta, or cauliflower rice.

Notes

This recipe will come together even more quickly if you have leftover cooked chicken and/or steamed broccoli on hand.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Originally published September 23, 2026.

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