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Gluten Free Dairy Free Cashew Chicken Stir Fry

<p>This Asian inspired stir fry is full of chicken, vegetables, and sprinkled with crunchy cashews. Makes a great gluten free alternative to take out.</p>
6 Servings Recipe By

Ingredients

  • 4 1/2 tablespoons Sesame Oil
  • 1 1/2 tablespoons juice Lemon
  • 3 tablespoons Apple Cider Vinegar
  • 1 1/2 teaspoons Honey
  • 1 1/2 teaspoons mince Garlic, Cloves
  • 1 1/2 teaspoons peel and mince Ginger, Fresh
  • 1 1/2 tablespoons chop Parsley, Fresh
  • 1/8 teaspoons Salt
  • 1/2 teaspoons Red Pepper Flakes
  • 2 tablespoons Olive Oil
  • 3 cups dice Chicken, Boneless Breasts
  • 1 1/2 cups dice Bell Pepper, Green
  • 1 cup dice Zucchini
  • 1 cup dice Broccoli
  • 1 cup Snow Pea
  • 2 cups chop Bok Choy
  • 1/2 cups Cashews, Raw
  • 2 cups cook Brown Rice, Short-Grain

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 456 Calories
  • 24g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 66mg Cholesterol
  • 108mg Sodium
  • 36g Total Carb
  • 4g Fiber
  • 5g Total Sugars (Includes 1g Added Sugars)
  • 26g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Freeze For Later Cooking Directions

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?

  1. In a small bowl, combine sesame oil, lemon juice, vinegar, honey, garlic, ginger, parsley, salt and red pepper flakes. Set aside.
  2. Heat olive oil in a large wok or saute pan.
  3. Add chicken and saute for 5 minutes or until golden brown.
  4. Add bell pepper, zucchini and broccoli. Stir fry for 3 minutes.
  5. Add snow peas and bok choy and continue to saute for 2 more minutes.
  6. Add cashews and cook for 1 minute.
  7. Pour in sauce mixture, stirring to distribute evenly over chicken and vegetables.
  8. Allow to cool
  9. Divide stir fry mixture between indicated number of gallon freezer storage bags.
  10. Divide rice between indicated number of quart sized freezer storage bags.
  11. Place one bag of rice in each gallon sized bag of stir fry. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Remove smaller bag of rice from bigger bag of chicken/vegetable mix.
  3. Pour chicken vegetable mix into large saucepan and reheat over medium heat until heated through for 7-8 minutes.
  4. Reheat rice in microwave safe bowl.
  5. Serve stirfry over rice.

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