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Gluten Free Cashew Chicken Meal Prep Recipe

A bowl contains gluten free cashew chicken with green onions, sesame seeds, vegetables, and white rice, placed on a yellow cloth.
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This delicious and easy Gluten-Free Cashew Chicken is perfect for meal prep! Tender chicken pieces are stir-fried with crunchy cashews and fresh vegetables in a savory gluten-free sauce. Prepare this dish in advance and enjoy flavorful, healthy meals all week long. Ideal for busy weeknights or make-ahead lunches, this recipe will become a staple in your meal prep routine.

Ingredients

For the Chicken:

  • Salt
  • White pepper
  • Garlic powder
  • Chicken Tenders
  • Avocado Oil Spray

For the Sauce:

  • Coconut Aminos
  • Gluten Free Oyster Sauce
  • Rice Vinegar
  • Honey
  • Sesame Oil
  • White Pepper
  • Garlic Powder
  • Ginger Powder
  • Red Pepper Chili Flakes
  • Arrowroot Powder

For the Stir-Fry:

  • Green Bell Pepper
  • Red Bell Pepper
  • Raw Cashews
  • Green Onions
  • Sesame Seeds

To Serve:

  • Cooked Rice

Instructions

  • Step 1: Cook the Rice: Start by cooking your rice in a rice cooker, instant pot, or on the stovetop
  • Step 2: Prep the Vegetables: On a cutting board, cut up your red and green bell peppers into bite-sized pieces. Set aside. Slice the green onions, separating the white and green parts. Set aside.
  • Step 3: Prep the Chicken: On a cutting board, cut the chicken breasts or tenders into bite-sized pieces.
  • Step 4: Heat the Skillet: Preheat a large skillet to medium-high heat and spray with avocado cooking oil spray.
  • Step 5: Cook the Chicken: Add the chicken pieces into the hot skillet and season with salt, white pepper, and garlic powder. Cook the chicken for about 3 minutes on each side until fully cooked. Remove the chicken from the heat and set aside on a plate.
  • Step 6: Make the Sauce: Mix ¼ cup coconut aminos, 2 tablespoons oyster sauce, and 2 tablespoons rice vinegar in a mason jar or bowl. Add 3 tablespoons honey, 1 teaspoon sesame oil, ½ teaspoon white pepper, 1.5 teaspoons garlic powder, 1 teaspoon ginger powder, and ½ teaspoon red pepper flakes. Add 1 tablespoon of arrowroot powder and 2 tablespoons of water to the mixture to create a thickening slurry. Shake the jar or mix in the bowl until well combined.
  • Step 7: Stir-Fry the Vegetables: Spray the skillet with cooking oil spray again. Add the whites of the green onions, green bell pepper, and red bell pepper to the skillet. Stir-fry until the vegetables are soft.
  • Step 8: Add the Cashews: Add the roasted cashews to the skillet and cook with the vegetables for about 2-3 minutes.
  • Step 9: Combine Everything: Add the cooked chicken back to the skillet and pour the prepared sauce over the chicken, vegetables, and cashews. Cook until the sauce is bubbly and everything is well coated.
  • Step 10: Plate and Garnish: Divide the cooked rice into three meal prep containers (about 1 cup per container). Evenly distribute the cashew chicken among the containers. Garnish with sesame seeds and the green tops of the green onions.

Notes

Tip: You can skip cooking rice and microwave rice in the bag for a quick shortcut.

Find it online: https://www.thesolospoon.com/gluten-free-cashew-chicken/