Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
The onion is cooked long enough that most should be able to tolerate it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.


"Never eat Chinese food in Oklahoma." -Bryan Miller, Food critic

The refrigerator light goes on...

By cooking the onions for a long time until they are milky and translucent, most people with GERD can tolerate them, where onions that are cooked lightly or are raw will provoke symptoms. Another great trick is to soak the onions in water for about 15 minutes. If that is not enough for you, there is good evidence for adding a teaspoon of baking soda to the water – this neutralizes the sulfur containing compounds that contribute to GERD.

Likewise, it's important to make sure that those with GERD use as little fat when cooking as possible. Many people have trouble with Asian foods triggering reflux because it usually has a lot of fat. A recipe like this could have as much as 80 grams of fat in an Asian restaurant. Cutting the fat out is easy, and if you use this recipe as a guide, many of your other favorites can be made GERD friendly.

Ginger and ginger extracts have been shown in many studies to help with nausea and may help prevent reflux.


GERD-Friendly Cashew Chicken

Servings: 4 | Serving size: about 1 1/2 cups over rice

Cooking Time: 60 Minutes

This recipe can easily be multiplied and keeps well for about 48 hours in the fridge. Reheat gently.

GERD-Friendly Cashew Chicken recipe from Dr. Gourmet


  • 1 cup frozen shelled edamame (soybeans)
  • 2 cups water
  • 1 cup brown rice (uncooked)
  • 2 tsp dark sesame oil
  • 1 medium white onion (about 6 ounces) (diced)
  • 1 clove garlic (minced)
  • 1 lb boneless skinless chicken thighs cut into 1/2 inch cubes
  • 1/2 cup raw cashews
  • 1 Tbsp fresh ginger (peeled and minced)
  • 1/2 cup no salt added vegetable broth
  • 2 Tbsp low-sodium soy sauce or gluten-free tamari sauce
  • 1 Tbsp maple syrup

Remove the edamame from the freezer, place in a colander and rinse with cool water. Set aside.

In a medium sauce pan, heat the water and when it boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 35 - 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered.

While the rice is cooking, place 1 teaspoon of the dark sesame oil in a large nonstick skillet.

Add the diced onion and garlic and cook gently, stirring occasionally.

Do not allow the onions or garlic to brown, but it should cook until soft and translucent. This will take at least ten minutes.

Add the chicken thighs and cashews.

Cook, stirring frequently, until the outside of the chicken has cooked.

Stir in the chicken broth, soy sauce and maple syrup.

Cook, stirring gently, for about 2 minutes.

Add the edamame and cook for another five to eight minutes until the chicken is cooked through.

Serve over the cooked brown rice.

Nutrition Facts

Serving size = about 1 1/2 cups over rice

Servings = 4


Amount Per Serving

Calories 500 Calories from Fat 162
  % Daily Value
Total Fat 18g 24%
    Saturated Fat 3.5g 17%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 105mg 36%
Sodium 400mg 18%
Total Carbohydrates 51g 19%
    Dietary Fiber 5g 17%
    Sugars 6g
Vitamin A 0% Vitamin C 9%
Calcium 4% Iron 19%
Vitamin K 20mcg Potassium 800mg