Cashew chicken

As you know, I like easy recipes, and this one pan chicken recipe definitely fits the bill! The broccoli and bell peppers also make it quite colorful and fiber-ful.

If you’re feeling ambitious, you could toast the cashews separately, but it’s really not necessary. I like to stir in the cashews at the end so they keep their crunch.

Cashew chicken
Source: Adapted from the Recipe Critic
Serves: 4

Ingredients

For the sauce:
1/2 cup low sodium soy sauce
1 Tbsp hoisin
1 Tbsp cider vinegar
2 Tbsp honey
1 tsp toasted sesame oil
1/2 teaspoon fresh minced ginger
2 cloves garlic, minced
2 Tbsp cornstarch
1/2 cup water, plus more as needed to thin out sauce

For the chicken and vegetables:
2 medium skinless boneless chicken thighs or breasts, cut into 1″ pieces
Salt and black pepper, to taste
1 head broccoli, cut into pieces
1 red bell pepper, cut into pieces
1 green bell pepper, cut into pieces
2/3 cup roasted unsalted cashews

Directions

1. In a medium saucepan over medium heat, whisk together all of the ingredients for the sauce. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
2. Preheat oven to 400 degrees F (200 degrees C). Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
3. Season chicken with salt and black pepper then drizzle about one-third of the sauce over the chicken, coating well on both sides.
4. Cook chicken in preheated oven for 8 minutes then remove the pan.
5. Arrange the broccoli florets and bell peppers in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle about one-third 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.
6. Remove pan from oven and stir in cashews and the remaining sauce. Serve over rice or quinoa and enjoy!