Today I'm sharing an easy, sheet pan supper recipe for Cashew Chicken. Chinese take-out at home is fast, flavorful, and a bit healthier too! Enjoy this tasty dinner idea!
SHEET PAN CASHEW CHICKEN
(adapted from therecipecritic.com)
1/2 c. soy sauce
2 Tbsp. hoisin sauce
1 Tbsp. rice wine vinegar
3 Tbsp. honey
1 tsp. toasted sesame oil
1 tsp. dried, ground ginger
3 cloves garlic, minced
3 Tbsp. cornstarch
3/4 c. water
3 boneless, skinless chicken breasts, cubed
salt & pepper
1 large head broccoli, cut into florets
1 red bell pepper, seeded and chopped
1 cup roasted, unsalted cashews
sesame seeds and sliced green onions for garnish
cooked white rice for serving
In a medium saucepan, combine the soy sauce, hoisin sauce, rice wine vinegar, honey, sesame oil, ginger, garlic, cornstarch, and water. Whisk together and bring to a boil over medium heat. Continue whisking until thick. Remove from heat until needed.
Preheat oven to 400*. Line a sheet pan with foil and grease with baking spray. Spread the cubed chicken breasts evenly onto the pan. Season lightly with salt and pepper. Pour half of the sauce over top and stir to coat. Bake at 400* for 8. minutes. Remove from the oven and add the chopped broccoli, peppers, and cashews. Pour the remaining sauce over top and stir to coat. Bake for an additional 8-12 minutes or until the chicken is cooked through and the veggies are cooked to your liking (I like mine fork tender but not mushy). Garnish with sesame seeds and sliced green onions, if desired. Serve over rice. ENJOY!
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