A simple cashew chicken stir fry packed with veggies, sprinkled with cashews, and tossed in a sticky maple ginger stir fry sauce. Works great for an easy weeknight dinner or for meal prep.
1lbboneless skinless chicken breasts(cut into 1 inch cubes)
1medium onion(diced)
3clovesgarlic(minced)
2tablespoonsginger(finely grated)
1bell pepper(sliced)
1headbroccoli(small head, cut into 1 inch florets)
⅓cupcashews
Sauce:
3tablespoonsreduced sodium soy sauce(swap for tamari for gluten-free)
5tablespoonsmaple syrup
1teaspoonsesame oil
¼-1/2teaspoonred pepper flakes(optional)
1tablespooncorn starch(or ½ tablespoon arrowroot starch)
To serve:
Rice
Instructions
Shake together the stir fry sauce and set aside.
Heat 1 tablespoon olive oil over medium heat in a frying pan.
Add the onion to the pan. Cook for 5 minutes, until onion is soft.
Add the bell peppers and broccoli, and cook for 5 more minutes or until softened. Transfer veggies to a clean plate.
Add the reserved 1 tablespoon olive oil to the pan. Add chicken and cook for 7-10 minutes, until cooked through and no longer pink in the middle.
Make a space in the pan and add the garlic and ginger. Cook, stirring occasionally for 1-2 minutes.
Add the stir fry sauce to the pan. Cook, stirring, for 1-2 minutes or until thickened. Remove the pan from the heat and stir in the vegetables and cashews.
Serve over rice.
Storage
This recipe makes a great meal prep lunch. Store in 2 cup capacity meal prep containers in the fridge for up to 4 days. Freeze for up to 3 months.