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Export 12 ingredients for grocery delivery
Cook rice according to package directions and set aside.
Shake together all sauce ingredients and set aside.
In a medium pan or wok, heat 1 tablespoon of oil over medium heat.
Add the vegetables and cook for 5 minutes, or until slightly tender.
Transfer the veggies to a bowl.
Add another tablespoon of oil to the pan.
Add the chicken to the pan, and cook for 5-7 minutes, until cooked through and no longer pink in the middle.
Add the garlic and ginger and cook for one minute
Add the stir fry sauce to the pan (shake it up again first), and cook for 1 minute or until thickened.
Amongst four storage containers, divide the rice, veggies and chicken. Spoon extra sauce over the chicken.
OptionalScatter cashews over the lunch bowls.