Sheet Pan Cashew Chicken

#chicken #sheet pan #weeknight #asian

A quick weeknight sheet pan dinner of tender chicken and vegetables tossed with roasted cashews in a savory-sweet Asian-inspired sauce.

Ingredients

• 6 tbsp low-sodium soy sauce
• 1 tbsp hoisin sauce
• 2 1/4 tsp apple cider vinegar
• 2 tbsp honey
• 1 tsp toasted sesame oil
• 1/2 tsp fresh ginger (minced)
• 2 tsp garlic (minced)
• 2 tbsp cornstarch
• 1/2 c water
• 1 lb chicken breasts (boneless, skinless, cut into 1-inch cubes)
• salt
• pepper
• 1 1/2 c broccoli florets
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 2/3 c roasted unsalted cashews
• toasted sesame seeds
• green onions (chopped)

Cookware

• saucepan
• oven
• sheet pan

Steps

1. In a medium saucepan over medium heat, whisk together low-sodium soy sauce, hoisin sauce, apple cider vinegar, honey, toasted sesame oil, fresh ginger, garlic, cornstarch, and water until combined.

2. Bring to a simmer, stirring frequently, until the sauce thickens and bubbles 2-3 minutes. Remove from heat and set aside.

3. Preheat the oven to 400F. Line a large sheet pan with parchment paper and set aside.

4. Season chicken breasts with salt and pepper. Place on the pan and drizzle with half the sauce; reserve the rest for later.

5. Cook the chicken in the preheated oven (oven)8 minutes, then remove the pan.

6. Arrange broccoli florets, red bell pepper, green bell pepper, and roasted unsalted cashews around the chicken in a single layer. Drizzle with spoonfuls of sauce and toss to coat. Return to the oven and cook (oven)8-12 minutes more, or until the chicken is cooked through and the juices run clear.

7. Remove from oven and drizzle with the remaining sauce. Serve over rice or quinoa and garnish with toasted sesame seeds and green onions, if desired.

Timers

Timer: 2-3 minutes - …stirring frequently, until the sauce thickens and bubbles