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Meal Prep Cashew Chicken

Servings: 6 to 8
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
author: Olivia's Cuisine
4.34 from 18 votes
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Ingredients  

  • 2 pounds chicken tenderloins, or breasts, cut into 1-inch cubes
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons vegetable oil
  • 2 bell peppers, seeded and cut into bite-size pieces
  • 4 garlic cloves, minced
  • 3 tablespoons hoisin sauce
  • 1/4 cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 teaspoon grated ginger
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon sesame oil
  • 1/2 cup water
  • 2 tablespoons corn starch
  • 1 bunch scallions, sliced
  • 1 cup roasted cashews

Instructions 

  • Season the chicken pieces with salt and pepper. Heat the vegetable oil in a large skillet, over medium high heat, until very hot. Working in batches, add the chicken and stir fry until golden brown, about 4-5 minutes. Transfer the chicken to a plate and reserve.
  • Add the bell peppers and garlic, and cook until crisp-tender, about 3 minutes.
  • While the veggies are cooking, make the sauce. In a bowl, mix the hoisin sauce, soy sauce rice vinegar, honey, grated ginger, red pepper flakes, sesame oil, water and corn starch until well combined. Reserve.
  • When the veggies are crisp-tender, add the chicken back into the pan and pour the reserved sauce over the chicken and veggies, tossing so everything is coated. Cook for a couple of minutes, until the sauce thickens.
  • Add the cashews and scallions and stir to combine.
  • Serve immediately or, if meal prepping, divide into 6 to 8 containers. It will keep in the fridge for 3-4 days.
Author: Olivia's Cuisine