Name: Sheet-Pan Cashew Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: asian
Ingredients: 1.5 pounds boneless, skinless chicken thighs (cubed) (Breasts can be used if cut into 1-inch cubes); 2 cups bell peppers (cut into 1-inch pieces) (Use red, yellow, or orange for sweetness); 2 cups broccoli florets (Smaller pieces roast better); 1 medium onion (sliced into wedges) (Red or yellow onion can be used); 3 ounces unsalted cashews (Raw or roasted, add later to retain crunch); 3 tablespoons low-sodium soy sauce (Use tamari for gluten-free); 2 tablespoons hoisin sauce (Check label for gluten-free options); 1.5 tablespoons honey (Can substitute with brown sugar or maple syrup); 1 tablespoon rice vinegar; 2 teaspoons minced garlic; 1 teaspoon grated ginger; 1 tablespoon cornstarch (For thickening the sauce); 2 tablespoons water (To loosen the sauce); 1 teaspoon sesame oil (For finishing touch); 1 tablespoon neutral oil (avocado or canola) (For tossing chicken and veggies)

Description

A quick and delicious one-pan dinner featuring juicy chicken, crisp-tender veggies, and a garlicky sauce, ready in just 30 minutes.

Ingredients

Main Ingredients

1.5 pounds boneless, skinless chicken thighs (cubed) (Breasts can be used if cut into 1-inch cubes)
2 cups bell peppers (cut into 1-inch pieces) (Use red, yellow, or orange for sweetness)
2 cups broccoli florets (Smaller pieces roast better)
1 medium onion (sliced into wedges) (Red or yellow onion can be used)
3 ounces unsalted cashews (Raw or roasted, add later to retain crunch)

For the Sauce

3 tablespoons low-sodium soy sauce (Use tamari for gluten-free)
2 tablespoons hoisin sauce (Check label for gluten-free options)
1.5 tablespoons honey (Can substitute with brown sugar or maple syrup)
1 tablespoon rice vinegar
2 teaspoons minced garlic
1 teaspoon grated ginger
1 tablespoon cornstarch (For thickening the sauce)
2 tablespoons water (To loosen the sauce)
1 teaspoon sesame oil (For finishing touch)
1 tablespoon neutral oil (avocado or canola) (For tossing chicken and veggies)

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Instructions

Preparation

Preheat the oven to 425°F (220°C). Line a rimmed half-sheet pan with parchment paper.
Toss the cubed chicken with 1 tablespoon of oil, a pinch of salt, and black pepper. Scatter the chicken on one side of the pan.
On the other side, add bell peppers, broccoli, and onion. Drizzle with oil and add a pinch of salt. Spread everything out into a single, even layer.

Make the Sauce

In a bowl, whisk together soy sauce, hoisin, honey, rice vinegar, minced garlic, grated ginger, and cornstarch. Add water to loosen and set aside.

Roast and Finish

Roast for 12 minutes.
Stir the chicken and veggies, then pour the sauce all over and toss gently on the pan.
Scatter the cashews over the top and roast for another 6-8 minutes, until the chicken reaches 165°F (74°C) and the sauce is thick.
Finish with a teaspoon of sesame oil and a sprinkle of green onions if desired.

Notes

For best results, ensure chicken and veggies are cut evenly. Add cashews towards the end of cooking for optimal crunch. Serve over rice or noodles.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: dinner, Main Course
Cuisine: asian, Chinese