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Gluten Free Dairy Free Cashew Chicken Stir Fry

Cashew Chicken Stir Fry


Lisa @ onceamonthmeals.com


  • 4.5 Tablespoons sesame oil
  • 1.5 Tablespoons lemon juice
  • 3 Tablespoons apple cider vinegar
  • 1.5 teaspoons honey
  • 1.5 teaspoons garlic, minced
  • 1.5 teaspoons ginger
  • 1.5 Tablespoons fresh parsley, chopped
  • 0.125 teaspoons salt
  • 0.5 teaspoons red pepper flakes
  • 2 Tablespoons olive oil
  • 3 cups chicken, diced
  • 1.5 cups green bell peppers, chopped
  • 0.5 medium zucchini, chopped
  • 1 cup broccoli florets, chopped
  • 1 cup snow peas
  • 2 cup bok choy, chopped
  • 0.5 cups cashews
  • 2 cups cooked brown rice


In a small bowl, combine sesame oil, lemon juice, vinegar, honey, garlic, ginger, parsley, salt and red pepper flakes. Set aside. Heat olive oil in a large wok or saute pan. Add chicken and saute for 5 minutes or until golden brown.  Add pepper, zucchini and broccoli. Stir fry for 3 minutes. Add snow peas and bok choy and continue to saute for 2 more minutes. Add cashews and cook for 1 minute. Pour in sauce mixture, stirring to distribute evenly over chicken and vegetables. Serve over cooked rice.

Freezing Directions:

Cook as directed above. Allow to cool. Place stir fry mixture between in gallon freezer storage bags. Placee rice  in quart sized freezer storage bags. Place one bag of rice in each gallon sized bag of stir fry. Label and freeze. TO SERVE: Remove smaller bag of rice from bigger bag of chicken/vegetable mix. Pour chicken vegetable mix into large saucepan and reheat over medium heat until heated through for 7-8 minutes. Reheat rice in microwave safe bowl. Serve stirfry over rice.

Servings: 6

**conversion chart image provided by Erik Spiekermann

8 Responses to “Gluten Free Dairy Free Cashew Chicken Stir Fry”

  1. Jessi says:

    Any way to get nutritional info on this recipe?

  2. […] diverse recipes. Eating Paleo? How about a Sausage Kale Soup? Dairy and Gluten-free? How about a Cashew Chicken Stirfry? Vegetarian? Want a Philly Cheese Potato […]

  3. April G says:

    I’m excited to try several of the meals on your website, but I’m curious about cooking & freezing. Do you have to cook before freezing or can you freeze the ingredients raw and then cook when ready to eat? Or is the purpose of cooking first that it’s faster to “cook” (reheat) when you get it out of the freezer? Thanks in advance!

    • Lisa says:

      April – Welcome!! Every recipe is different – some are fully cooked before freezing, others aren’t. Each recipe will have its own specific cooking and reheating instructions.

      • April G says:

        Thanks for the response Lisa. One more question, the recipes note to use the number of freezer bags indicated, however I’m not finding where they tell you how many bags to use? Am I missing something? Thanks for the help!

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