The first time I made this recipe was in 2021. It received the same applause as it did back then.
Sheet Pan Cashew Chicken.
The dinner came together in about 45 minutes. It was well received on the other side of the table.
This recipe came from The Recipe Critic site with my edits.
Sheet Pan Cashew Chicken.
Ingredients-
For the Sauce
6 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
3/4 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon toasted sesame oil
1/2 teaspoon fresh minced ginger
2 tablespoons cornstarch
1/2 cup water, plus more as needed to thin out the sauce
For the chicken and vegetables-
1# chicken tenders, cut into 1-inch cubes
Salt and black pepper to taste
1 zucchini, chopped
1/2 red bell pepper, cut into chunks2/3 cup roasted unsalted cashews
Method-
Preheat oven to 400°
Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
Season chicken with salt and black pepper, then drizzle spoonfuls of sauce over the chicken, coating well on both sides.
Reserve at least half of the sauce for later.
Cook in preheated oven for 8 minutes, then remove the pan.
Arrange the zucchini, bell peppers, and cashews in a single layer around the chicken.
Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat.
Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.
Remove the pan from the oven and drizzle with the remaining sauce.
Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.
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