Step 1

Cook rice according to package directions and set aside.

Step 2

Shake together all sauce ingredients and set aside.

Step 3

In a medium pan or wok, heat 1 tablespoon of oil over medium heat.

Step 4

Add the vegetables and cook for 5 minutes, or until slightly tender.

Step 5

Transfer the veggies to a bowl.

Step 6

Add another tablespoon of oil to the pan.

Step 7

Add the chicken to the pan, and cook for 5-7 minutes, until cooked through and no longer pink in the middle.

Step 8

Add the garlic and ginger and cook for one minute

Step 9

Add the stir fry sauce to the pan (shake it up again first), and cook for 1 minute or until thickened.

Step 10

Amongst four storage containers, divide the rice, veggies and chicken. Spoon extra sauce over the chicken.

Step 11

OptionalScatter cashews over the lunch bowls.