Description
A vibrant, savory, and slightly sweet dish made with tender chicken breast, crunchy cashews, and crisp vegetables in a honey soy glaze.
Ingredients
Scale
- 6 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- ¾ tablespoon apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- ½ teaspoon fresh minced ginger
- 2 teaspoons minced garlic
- 2 tablespoons cornstarch
- ½ cup water
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- Salt and pepper to taste
- 1 ½ cups broccoli florets
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ⅔ cup roasted unsalted cashews
- Toasted sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Season chicken with salt and pepper, spread on sheet pan, and drizzle with half the sauce.
- Bake for 8 minutes, then add vegetables and cashews, and spoon some of the remaining sauce over.
- Return to oven for 8-12 minutes or until chicken is cooked and vegetables are tender-crisp.
- Drizzle remaining sauce over the dish and garnish with sesame seeds and green onions.
- Serve warm, optionally over rice or quinoa.
Notes
- Ensure uniform cuts for even baking.
- Use a meat thermometer to ensure chicken reaches 165°F.
- Adjust sauce consistency to your preference.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: sheet pan, cashew chicken, easy dinner, healthy meals, weeknight dinner