Description
A vibrant and nutritious one-pan meal featuring marinated chicken, colorful vegetables, and crunchy cashews. Perfect for busy weeknights!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 bell peppers, cut into 1-inch pieces
- 1 medium onion, cut into wedges
- 2 cups broccoli florets
- 1 cup raw, unsalted cashews
- 1/4 cup hoisin sauce
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons water
- Cooked rice or noodles for serving
Instructions
- Marinate the chicken: In a medium bowl, mix the chicken with soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch until evenly coated. Allow it to marinate for at least 20 minutes or up to an hour in the refrigerator.
- Prepare the vegetables: While the chicken marinates, cut the bell peppers, onion, and broccoli into appropriate sizes for even cooking.
- Assemble the sheet pan: Line a large baking sheet with parchment paper. Spread the marinated chicken on one side and the veggies on the other, ensuring not to overcrowd them.
- Roast the chicken and vegetables: Preheat the oven to 400°F (200°C). Roast for 20-25 minutes, tossing the veggies halfway through to ensure they cook uniformly and the chicken reaches an internal temperature of 165°F (74°C).
- Prepare the cashew chicken sauce: Combine hoisin sauce, soy sauce, rice vinegar, honey or maple syrup, sesame oil, and red pepper flakes in a small bowl. Whisk cornstarch with water in another bowl to create a slurry.
- Toast the cashews: In a dry skillet over medium heat, toast the raw cashews until golden brown (3-5 minutes). Stir frequently to prevent burning.
- Combine and sauce: Remove the sheet pan from the oven, pour the prepared sauce over the chicken, and toss everything well. Return to the oven for another 2-3 minutes until the sauce thickens and coats the ingredients.
- Serve and garnish: Sprinkle the toasted cashews over the Sheet Pan Cashew Chicken. Serve over your choice of cooked rice or noodles.
Notes
For added brightness, drizzle with citrus juice before serving. Feel free to vary the vegetables used based on availability or season.