Gluten Free Dairy Free Cashew Chicken Stir Fry
6
Servings
18
Ingredients
7
Comments
This Asian inspired stir fry is full of chicken, vegetables, and sprinkled with crunchy cashews. Makes a great gluten free alternative to take out.
6
Servings
18
Ingredients
7
Comments
Ingredients
- 4 ½ tablespoons Sesame Oil
- 1 ½ tablespoons juice Lemon
- 3 tablespoons Apple Cider Vinegar
- 1 ½ teaspoons Honey
- 1 ½ teaspoons mince Garlic, Cloves
- 1 ½ teaspoons peel and mince Ginger, Fresh
- 1 ½ tablespoons chop Parsley, Fresh
- ⅛ teaspoons Salt
- ½ teaspoons Red Pepper Flakes
- 2 tablespoons Olive Oil
- 3 cups dice Chicken, Boneless Breasts
- 1 ½ cups dice Bell Pepper, Green
- 1 cup dice Zucchini
- 1 cup dice Broccoli
- 1 cup Snow Pea
- 2 cups chop Bok Choy
- ½ cups Cashews, Raw
- 2 cups cook Brown Rice, Short-Grain
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a small bowl, combine sesame oil, lemon juice, vinegar, honey, garlic, ginger, parsley, salt and red pepper flakes. Set aside.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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 bell 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.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 456
- Total Fat
- 24g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 66mg
- Sodium
- 108mg
- Total Carbohydrates
- 36g
- Fiber
- 4g
- Sugar
- 5g
- Protein
- 26g
- WW Freestyle
- 10
7 Comments
Join the discussionAny way to get nutritional info on this recipe?
Jessi – Our Diet Menu recipes are the only one with nutritional information included in the post, however this is the calculator that we use. It is fairly simple to calculate the nutritional information of any recipe. http://caloriecount.about.com/…
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!
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.
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!
Great question! It should be 1 gallon freezer bag and one quart for this recipe.
We tried this tonight and thought it would be nice to double the sauce, thicken it with cornstarch, save the cashews and add them when you’re reheating them so there is some crunch.