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Cashew Chicken 

This healthier spin on a Chinese staple is sweet and salty, colorful, nutty, and protein-packed! Serve over rice or noodles for a perfect comfort meal.

Ingredients 

Directions

  • 2 cups dry rice 

  • 4 chicken breasts 

  • 2 Tbsp olive oil 

  • 4 Tbsp coconut aminos 

  • 1 tsp vinegar

  • 1 Tbsp honey 

  • ½ tsp salt 

  • 1 Tbsp fresh squeezed or minced ginger

  • 3 garlic cloves, minced 

  • 1 bell pepper, diced 

  • 3 green onions, chopped

  • ½ cup chopped or whole (preference dependent) cashews 

  1. Dice chicken breasts into bite sized cubes.

  2. In a large sized pot, cook 2 cups of dry rice, according to package instructions. (Typically, rice is cooked at a 2:1 ratio, water:dry rice. Combine into the pot, bring water to a boil, and then turn down the heat to simmer for 20 minutes or until water has all been absorbed.) 

  3. In a large skillet pan over medium heat, heat olive oil. Add garlic and ginger and simmer until fragrant.  

  4. Add diced chicken, coconut aminos, vinegar, honey, and salt. Stir to coat the chicken thoroughly. Cook for 3-4 minutes, flipping chicken to cook all sides, but do not cook fully. 

  5. Add bell peppers and green onions to the pan. Cook for 3-4 minutes to soften. 

  6. Add cashews to the pan. Cook until a bit softened and warmed through.

  7. Allow ingredients to simmer together and fully cook.

  8. Divide into four meal prep containers, scooping rice on the bottom and spooning cashew chicken on top. Refrigerate for up to 4-5 days. When ready to eat, microwave for 1 to 1 ½ minutes. 

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