Wednesday, July 21, 2021

Sheet Pan Cashew Chicken

Another Sheet Pan Dinner. And another standing ovation. Rave reviews are pouring in. Well, Chris liked it. Fast prep. Delicious dinner. Perfect midweek meal.

This recipe came from The Recipe Critic site with my edits.


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-

2 medium skinless, boneless chicken thighs or breasts, cut into 1" inch cubes

Salt and black pepper to taste

1 1/2 cups zucchini, chopped

1 red bell pepper, cut into chunks

2/3 cup roasted unsalted cashews


chopped green onions or sesame seeds

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 removes 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 pan from oven and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.

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