Ingredients for Single Meal
- 2 - Tbsp canola oil
- 3 - large boneless chicken breasts
- 2 - Tbsp brown sugar
- 1 - cup(s) chicken stock
- 1/4 - cup(s) soy sauce
- 2 - tsp ground ginger
- 1 - green bell pepper(s)
- 1 - small white onion(s)
- 1 - 8 oz. can(s) water chestnuts
- 1 - cup(s) cashews**
- 2 - Tbsp cornstarch**
- - Salt and pepper
- Side: - rice**
- Side: - salad**
- 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal
- Cook rice, as directed.
- Dice the onion. Seed and dice the bell pepper.
- Cut the chicken into bite size pieces.
- Drain water chestnuts.
- In a small bowl, whisk together the brown sugar, chicken stock, soy sauce and ground ginger.
- Heat the canola oil in a wok or large skillet. Sauté the chicken over high heat for 4 to 5 minutes. Stir in the soy sauce mixture and bring to bubbling. Add the diced onion, bell peppers, and the water chestnuts.
- Once the chicken is cooked, stir the 2 Tbsp of cornstarch into 2 Tbsp of cold water, then stir into the sauce and let thicken over low heat for 5 minutes.
- Prepare the salad.
- Just before serving, toss the cashews into the sauce.
- Serve Cashew Ginger Chicken Stir-fry over rice with salad.
Freezeasy Meal Prep Directions
- Cut 6 chicken breasts into bite size pieces.
- Dice 2 onions. Seed and dice 2 green bell peppers.
- In a small bowl, whisk together 4 Tbsp brown sugar, 2 cups chicken stock, 1/2 cup soy sauce and 4 tsp ground ginger.
- Open and drain 2 cans of water chestnuts.
To each gallon-size plastic freezer baggie, add the following ingredients:
- Half of the chicken pieces
- Half of the prepared sauce
- Half of the diced onion
- Half of the diced green bell pepper
- Half of the water chestnuts
- Salt and pepper
- Do NOT add cornstarch now.
Remove as much air as possible and seal. Add label to baggie and freeze.
Freeze & Thaw Instructions
Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to a skillet or wok for cooking. Once the chicken is cooked, stir the 2 Tbsp cornstarch into 2 Tbsp of cold water, then stir into the sauce and let thicken over low heat for 5 minutes.
Dairy-Free Modifications
Recipe is dairy-free when served with dairy-free sides.
Gluten-Free Modifications
Recipe is gluten-free when you use gluten-free soy sauce.
Printable Label Recipe Title
Cashew Ginger Chicken Stir-fry
Printable Label Instructions
Thaw and sauté in wok or skillet. Once the chicken is cooked, stir the 2 Tbsp cornstarch into 2 Tbsp of cold water, then stir into the sauce and let thicken over low heat for 5 minutes. Toss in cashews just before serving.
Serve over rice with salad.
