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top down shot of easy cashew chicken meal prep in a glass meal prep container with rice.

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5 from 1 review

Easy Cashew Chicken Meal Prep

Recipe by Danielle

This Easy Cashew Chicken Meal Prep features toasted cashews, peas, carrots and juicy chunks of chicken in a garlicky cashew sauce. Pair this one-pot lunch or dinner with rice or noodles for a delicious take-out style meal!

  • Total Time40 minutes
  • Yield4 servings 1x

Ingredients

Scale

For the sauce:

  • 1/3 cup low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon Sambal Oelek (chili garlic sauce)
  • 1 1/2 tablespoons honey
  • 4 garlic cloves, minced
  • 2-3 tablespoons water

For the cashew chicken:

  • 1 1/2 cups uncooked rice of choice + cooking liquid
  • 2/3 cup unsalted raw cashews (if roasted, skip step 2)
  • 2 tablespoons avocado oil or olive oil (divided)
  • 1 1/4 pounds boneless skinless chicken thighs or breasts, cut into 1-inch chunks
  • 1/2 teaspoon fine sea salt or kosher salt, plus more to taste
  • 1/4 teaspoon fresh ground black pepper, plus more to taste
  • 1/2 yellow onion, finely diced
  • 2 medium carrots, peeled and cut into strips
  • 4 ounces snap peas or snow peas (about 1 1/2 cups)
  • 1 tablespoon cornstarch + 1 tablespoon water, whisked together in a small bowl
  • 2-4 tablespoons chicken broth (optional to make it more saucy)

Instructions

  1. Prep sauce & start rice: Combine all sauce ingredients (1/3 cup low sodium soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon Sambal Oelek, 1 1/2 tablespoons honey, 4 garlic cloves, minced, 2-3 tablespoons water) in a mason jar with a lid and shake until well mixed. You can also whisk ingredients together in a small bowl. If serving with rice (1 1/2 cups uncooked rice of choice + cooking liquid), start that now too. I use my Instant Pot for white jasmine rice while cooking this meal on the stovetop.
  2. Toast the cashews: Add cashews (2/3 cup) to a 12-inch skillet over low heat (deep skillet makes it easier to stir later, but it’s not required). Toast the cashews, tossing occasionally, for about 8 minutes, or until they become fragrant and slightly browned. Remove from pan and set aside. If your cashews are already roasted, you can skip this step.
  3. Cook the chicken: Heat oil (1 tablespoon) in the same skillet over medium high heat. Add chicken pieces (1 1/4 pounds boneless skinless, cut into 1-inch chunks) and sprinkle with salt and pepper (about 1/4 teaspoon each). Cook for about 4-5 minutes, until browning on the bottom, then flip and cook for another 3-4 minutes until cooked through and browned on all sides, about 8-10 minutes total. Remove the chicken from the pan and set aside.
  4. Cook the veggies: Add the remaining oil (1 tablespoon) to the pan and let it heat up. Add the onion (1/2, finely diced) and carrots (2, peeled and cut into strips) to the pan, along with a sprinkle of salt (about 1/4 teaspoon), stirring to coat in oil. Let them cook for a couple minutes, then add the peas in their pods (4 ounces, about 1 1/2 cups). Cook for another 2-3 minutes, stirring occasionally, or until the snow peas become bright green and the onions begin to turn translucent. 
  5. Put it together: Add cooked chicken, toasted cashews, and prepared sauce to the skillet. Stir until the sauce begins to simmer and chicken and veggies are well coated. Whisk the cornstarch slurry mixture (1 tablespoon cornstarch + 1 tablespoon water) briefly to re-mix, then add to skillet and stir occasionally. The sauce should thicken over approximately 2 minutes. If you want more sauce, add 2-4 tablespoons of chicken broth or water.
  6. Serve & store: Remove the pan from heat and serve with your favorite kind of rice or other side. Store in a sealed container in the refrigerator for up to 4 days.

Equipment

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Notes

Inspired by Cashew Pork with Snow Peas and Carrots from One-Pan Dinners, America’s Test Kitchen Magazine, page 12. Nutrition information estimated with My Fitness Pal.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: about 2 cups
  • Calories: 417
  • Fat: 21g
  • Carbohydrates: 24g
  • Protein: 36g

Find it online: https://projectmealplan.com/easy-cashew-chicken-meal-prep/