Cashew Chicken Sheet Pan
Cashew Chicken Sheet Pan
Ingredients
For the Sauce
- ⅓ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
For the Tray
- 1 red bell pepper, chopped into large chunks
- 1 orange bell pepper, chopped into large chunks
- 1 yellow bell pepper, chopped into large chunks
- 1 red onion, chopped into large chunks
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup raw unsalted cashews
- Cooked brown or white rice, optional for serving
- Toasted sesame seeds, optional for topping
Instructions
Preheat the oven to 425 degrees. In a small bowl whisk together all the sauce ingredients. Place the chopped vegetables on a sheet tray lined with parchment paper and toss with half of the sauce. Season with salt and pepper and bake for 20 minutes. Remove the tray from the oven and move the vegetables to one side. Toss the chicken with the rest of the sauce and add it to the other side of the tray with the vegetables. Sprinkle the cashews over the tray and bake for another 15 minutes until the chicken is cooked through. Serve with rice and toasted sesame seeds for garnish.
