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Meal Prep Cashew Chicken


  • 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


  • 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. 
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