Sheet Pan Cashew Chicken

 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