October 6, 2022

Cashew Chicken with Asparagus

Cashew Chicken with Asparagus is a totally scrumptious recipe. It’s got the nutty cashew crunch with a sweet honey pepper sauce that melds perfectly with the turmeric chicken and asparagus morsels. The dish comes together in 10 minutes once you get cooking. Can you say “easy dinner that everyone will love?!”

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Prepping the Asparagus

slice asparagus on the diagonal into approx.1" pieces

To prep the asparagus, you will need to snap (or cut) off the bottoms of the asparagus. Then cut the asparagus on a diagonal into 1/2″ pieces and set aside.

Coating the Chicken

organize the chicken thigh chunks, turmeric, gf flour, and salt

thoroughly combine the turmeric, gf flour and salt with the chicken

In a medium bowl combine flour, turmeric, and 1 teaspoon salt. Add the chicken and toss until chicken pieces are thoroughly coated.

Making the Honey Sauce

organize the honey, water, salt and black pepper

combine honey, water, salt and black pepper together

In a small bowl mix together ¼ cup water with the honey, pepper, and ½ teaspoon salt. Set aside.

Final Flavor Boosters

organize the cashews, unseasoned rice wine vinegar and scallions and set aside until ready to use

Organize and prep the final flavor boosters – toast the cashews, slice the scallions, and measure out the rice vinegar.

Cooking the Chicken

Cook turmeric chicken for 4 mins. — Cook the Chicken

add asparagus, cook for 1-2 mins — Cook the Chicken

In a large nonstick or cast iron pan, heat the oil over medium-high. Add chicken and cook until the turmeric is fragrant and the chicken is golden brown on all sides, approx. 4 minutes total. (Chicken will cook for an additional 3-5 mins as the recipe continues so don’t worry if your chicken isn’t fully cooked after 4 mins.) Next, add the asparagus, season with salt and cook until crisp-tender, 1 to 2 minutes. Then pour the honey mixture into the pan and cook, stirring occasionally until the chicken is cooked through. Once the sauce has thickened, 2 to 3 minutes, add the cashews and combine with the chicken and asparagus. Remove pan from the heat and stir in rice vinegar. Season with more salt, if needed.

Cashew Chicken with Asparagus

Place chicken on a medium-sized platter and sprinkle with scallions if desired. Serve with your favorite rice.

Print Recipe

Cashew Chicken with Asparagus

Prep Time25

Cook Time9

Total Time34

Course: dinner

Cuisine: Asian

Keyword: asparagus, black pepper, cashews, chicken thighs, gluten free, honey, rice wine vinegar, scallions, turmeric

Servings: 4 servings

Author: GFchow @ gfchow.com

Ingredients

3 tablespoons honey your favorite
1/4 cup water
¾ teaspoon black pepper plus more to taste
1½ teaspoons kosher salt divided, plus more for seasoning the final dish
2 tablespoons gluten free flour I prefer King Arthur's
1½ teaspoons ground turmeric
1-1½ pounds boneless skinless chicken thighs trimmed and cut into 1-inch pieces
1 tablespoon coconut, canola or vegetable oil
14-16 asparagus spears, medium thickness ends snapped off and thinly sliced on an angle into 1/2 inch pieces
1 teaspoon unseasoned rice vinegar
1/4 cup cashews whole, raw, and then toasted
2 scallions for garnish trimmed and sliced into rounds

Instructions

In a small bowl mix together ¼ cup water with the honey, pepper, and ½ teaspoon salt. Set aside.
Then combine flour, turmeric, and 1 teaspoon salt in a medium size bowl. Add the chicken and toss until chicken pieces are thoroughly coated.
Place a large nonstick or cast iron pan over medium-high heat and add the oil. Add chicken and cook until the turmeric is fragrant and the chicken is golden brown on all sides, approx. 4 minutes total. (Chicken will cook for an additional 3-5 mins as the recipe continues so don't worry if your chicken isn't fully cooked after 4 mins.)
While chicken is cooking, toast the cashews in a parchment or foil-lined pan for 3 minutes at 350 degrees or in a pan over medium high heat. You'll know the cashews are toasted when they are lightly browned. Set a timer to avoid burning!
Once chicken has cooked for 4 minutes, add the asparagus, season with salt and cook until crisp-tender, 1 to 2 minutes.
Then pour the honey mixture into the pan and cook, stirring occasionally until the chicken is cooked through. Once the sauce has thickened, 2 to 3 minutes, add the cashews and combine with the chicken and asparagus.
Remove pan from the heat, add stir in rice vinegar. Season with more salt, if needed.
Place chicken on a medium-sized platter and sprinkle with scallions if desired. Serve with your favorite rice.

Notes

Edamame would be a good substitute for asparagus.

Boneless, skinless breasts can be used in place of the thighs if you prefer.

If cashews aren’t your thing, you can either omit them or replace them with peanuts.

As an alternative to rice try serving with rice noodles or tucking into lettuce cups.

Swap tofu for the chicken for a vegetarian dish.

Recipe from NYT Cooking and modified by me.

If you like this recipe, you may also like these GFchow recipes. Sweet and Spicy Turmeric Chicken with Broccolini, Honey Lime Chicken, and Pad See Ew.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.