Description
Weeknight magic in a skillet—crispy chicken, rainbow veggies, and buttery cashews in a crave-worthy sauce. Your future lunches just got an upgrade! Let’s turn fridge chaos into tasty calm—get ready to meal prep like a pro.
Ingredients
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1 lb chicken breasts, diced
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1 tbsp cornstarch
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1 tbsp sesame oil (toasted preferred)
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1 cup mushrooms, halved
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1 carrot, chopped
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1 onion, chopped
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1 bell pepper, chopped
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½ cup cashews
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3 tbsp soy sauce (or tamari)
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2 tbsp honey
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4 garlic cloves, minced
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Salt & pepper to taste
Optional: 1 tsp rice vinegar, ginger, sriracha for heat
Instructions
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Prep Chicken: Toss chicken with cornstarch, salt, and pepper. Let sit 5 mins.
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Sear: Heat sesame oil in a pan over medium-high. Cook chicken 3 mins per side. Remove.
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Veggies: Add mushrooms, carrots, onions—stir-fry 3 mins. Add peppers—cook 2–3 mins more.
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Sauce: Whisk soy, honey, garlic, and vinegar. Pour over veggies.
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Combine: Return chicken and juices. Add cashews. Toss 1–2 mins until coated and glossy.
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Serve or Store: Enjoy with rice or quinoa. For meal prep, cool before sealing.
Notes
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Dice chicken evenly for even cooking.
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Don’t skip the cornstarch—crispy chicken matters!
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Stir-fry on high heat for best veggie texture.
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Keep cashews crunchy by adding them last or storing separately.
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 420 kcal per serving
- Sugar: 12g
- Fat: 18g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 35g