Cashew Ginger Chicken Stir-fry
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Stir-fry and any \\\"fakeout takeout\\\" type meal should be a staple for the busy home chef! They are quick to prepare, perfect for a busy weeknight and when you have a make-ahead version waiting in your freezer, you don\\\'t even have to think about dinner! This Cashew Ginger Chicken is quick, easy, inexpensive and most importantly, it\\\'s delicious! Enjoy!

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

  1. Cook rice, as directed.
  2. Dice the onion. Seed and dice the bell pepper.
  3. Cut the chicken into bite size pieces.
  4. Drain water chestnuts.
  5. In a small bowl, whisk together the brown sugar, chicken stock, soy sauce and ground ginger.
  6. 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.
  7. 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.
  8. Prepare the salad.
  9. Just before serving, toss the cashews into the sauce.
  10. Serve Cashew Ginger Chicken Stir-fry over rice with salad.

Freezeasy Meal Prep Directions

  1. Cut 6 chicken breasts into bite size pieces.
  2. Dice 2 onions. Seed and dice 2 green bell peppers.
  3. In a small bowl, whisk together 4 Tbsp brown sugar, 2 cups chicken stock, 1/2 cup soy sauce and 4 tsp ground ginger.
  4. 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.

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