4 servings
Preheat oven to 400 degrees
Line large sheet pan with parchment paper or foil coated with cooking spray. Set aside
SAUCE
6 T low sodium soy sauce
1T hoisin sauce
3/4 T apple cider vinegar
2 T honey
1 t toasted sesame oil
1/2 t fresh minced ginger
2 cloves minced garlic
2 T cornstarch
1/2 c water plus more as needed to thin sauce
CHICKEN & VEGGIES
2 medium chicken breasts or thighs cut into 1 inch cubes
1 1/2 c broccoli florets (about 1 head)
1 red bell pepper cut into chunks
1/2 green bell pepper cut into chunks
2/3 c roasted unsalted cashews
Optional garnishes toasted sesame seeds and chopped green onions
FOR SAUCE
In medium saucepan over medium heat, whisk sauce ingredients until combined. Bring to a simmer, stirring frequently until sauce thickens and bubbles. Remove from heat and set aside.
FOR CHICKEN & VEGGIES
Season chicken with salt and pepper then drizzle spoonfuls of sauce over chicken, coating well. Reserve at least half of sauce for later.
Cook in preheated oven for 8 minutes then remove pan
arrange broccoli, peppers and cashews in single layer around chicken. Season with salt and pepper then drizzle with sauce. Return to oven for another 8-12 minutes or until chicken is cooked.
Remove pan and drizzle with remaining sauce. Serve over rice or quinoa
