Description
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.