Meal Prep Cashew Chicken

Let’s talk about a total meal prep win—because this Meal Prep Cashew Chicken checks all the boxes: it’s saucy, savory, slightly sweet, a little crunchy (hello, roasted cashews!), and packed with juicy chicken and tender veggies. It’s like your favorite takeout dish, only homemade, healthier, and ready to grab-and-go throughout the week. Plus, it reheats like a dream, so every bite is just as good on day four as it was on day one. Trust me—this is one of those recipes you’ll actually look forward to pulling out of the fridge.

Why You’ll Love Meal Prep Cashew Chicken

Better-Than-Takeout Flavor: That glossy, garlicky sauce with toasted cashews and tender chicken? You’ll crave it.
Meal Prep-Friendly: Makes multiple portions that store and reheat beautifully—your future self will thank you.
Protein-Packed: With lean chicken and crunchy cashews, it keeps you full and energized.
Customizable Veggies: Swap in whatever you’ve got—broccoli, peppers, carrots, snap peas—it’s all fair game.
One-Skillet Magic: Less mess, more flavor. You’ll have dinner prepped for the week in one pan.

Ingredients in Meal Prep Cashew Chicken

You don’t need anything fancy here—just a few everyday ingredients that come together to make something delicious:

Boneless Chicken Breast or Thighs: Juicy, bite-sized pieces of chicken are the base of the dish.
Cashews: Roasted and unsalted—these add a rich, nutty crunch that’s essential.
Soy Sauce: The salty, umami-rich backbone of the sauce.
Hoisin Sauce: Adds sweetness, depth, and that classic Chinese takeout flavor.
Rice Vinegar: For a touch of tang that balances everything out.
Garlic & Ginger: Fresh is best—these aromatics bring serious flavor.
Sesame Oil: Just a dash gives the dish a warm, toasty finish.
Cornstarch: Helps thicken the sauce and coat the chicken.
Vegetables: Think bell peppers, zucchini, snap peas, or broccoli—whatever you’ve got on hand.
Green Onions: For a fresh, sharp finish.
Cooked Rice or Quinoa: Perfect to serve everything over in your prep containers.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Prep Your Chicken: Cut into bite-sized chunks and toss with a little cornstarch, salt, and pepper—this helps it get that golden crust.
Cook the Chicken: Heat oil in a large skillet or wok and cook the chicken in batches until browned and cooked through. Set aside.
Sauté the Veggies: In the same pan, toss in your chopped veggies and cook until tender-crisp. Don’t overcook—you want them vibrant and slightly crunchy.
Make the Sauce: Whisk together soy sauce, hoisin sauce, rice vinegar, garlic, ginger, and sesame oil. Pour into the pan and bring to a simmer.
Toss it All Together: Add the chicken back in along with the cashews. Stir everything together until coated in the glossy sauce and heated through.
Portion It Out: Divide evenly into meal prep containers over rice or quinoa. Let cool before sealing and refrigerating.

Nutrition Facts

Servings: 4
Calories: 485 per serving
Total Fat: 20g
Saturated Fat: 3g
Cholesterol: 95mg
Sodium: 780mg
Total Carbohydrates: 38g
Dietary Fiber: 4g
Sugars: 8g
Protein: 38g
Calcium: 6% DV
Iron: 15% DV
Potassium: 800mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

How to Serve Meal Prep Cashew Chicken

Over Steamed Rice: Jasmine, brown, or basmati rice all pair beautifully with this saucy dish.
With Quinoa or Cauliflower Rice: Great low-carb or gluten-free options that still soak up all that delicious sauce.
In Lettuce Wraps: For a lighter lunch or low-carb twist, scoop into butter lettuce leaves.
With Extra Greens: Add a handful of spinach or kale just before the final toss to sneak in some more veggies.
Topped with Extras: Sprinkle on sesame seeds, chili flakes, or sliced green onions for extra flair.

Additional Tips

Toast the Cashews: Even if they’re roasted, give them a quick toast in the pan to intensify that nutty flavor.
Don’t Crowd the Chicken: Cook in batches so it browns instead of steams.
Double the Sauce: If you’re saucy like that (same), go ahead and make extra to drizzle on your rice.
Use Pre-Cut Veggies: Save time with bagged stir-fry mixes or frozen vegetable blends.
Keep It Crunchy: Add the cashews just before serving or reheating to keep their texture intact.

FAQ Section

Q1: Can I use chicken thighs instead of breasts?
A1: Absolutely! Thighs are juicier and just as flavorful—they work beautifully in this recipe.

Q2: Can I make this recipe gluten-free?
A2: Yep—just swap the soy sauce for tamari or coconut aminos and make sure your hoisin is gluten-free.

Q3: How long will this keep in the fridge?
A3: It stays fresh in airtight containers for up to 4 days.

Q4: Can I freeze it?
A4: Totally. Just freeze in airtight containers and thaw overnight in the fridge before reheating.

Q5: What’s the best way to reheat?
A5: Reheat in a skillet or microwave with a splash of water to loosen the sauce and keep everything juicy.

Q6: Can I add spice?
A6: Yes! Add chili flakes, sriracha, or diced jalapeños for a kick.

Q7: Can I make this vegetarian?
A7: Sure—swap the chicken for tofu or tempeh, and use veggie broth in the sauce if needed.

Q8: What kind of rice works best?
A8: Jasmine or brown rice is classic, but you can use quinoa, cauliflower rice, or even soba noodles.

Q9: Can I meal prep this without the rice?
A9: Definitely. Just store the chicken and veggies on their own and add fresh rice the day of.

Q10: Can I use store-bought stir-fry sauce instead?
A10: You can—but homemade gives you more control over the flavor and ingredients (and it’s super easy!).

Conclusion

Meal Prep Cashew Chicken is one of those dishes that checks all the boxes: it’s easy, flavorful, reheats like a dream, and somehow feels just a little indulgent thanks to those crunchy cashews and silky sauce. Whether you’re trying to eat healthier, save time during the week, or just avoid takeout one more night—this recipe is your new go-to. Make it once, and I promise, you’ll be hooked. Now go on—your future lunches are about to be seriously upgraded.

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