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Sheet Pan Cashew Chicken

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Main Dish
  • 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 cups broccoli florets
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 3 tablespoons vegetable oil
  • 1/2 cup roasted cashews
For the Sauce
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons sesame oil
  • 3 garlic cloves minced
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon crushed red pepper flakes optional
For Garnish
  • 2 green onions sliced
  • Sesame seeds for sprinkling

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it.
  2. Cut the chicken into bite-sized pieces and prepare all vegetables by washing and slicing as needed.
  3. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes until combined.
Cooking
  1. Place the chicken pieces, broccoli florets, red bell pepper slices, and snap peas on the prepared sheet pan.
  2. Drizzle the vegetable oil over the chicken and vegetables, then pour the prepared sauce evenly on top.
  3. Toss everything gently on the pan to coat the chicken and vegetables well with the sauce and oil.
  4. Spread the ingredients out in a single layer to ensure even cooking and roast in the preheated oven for 20-25 minutes, stirring halfway through.
  5. During the last 5 minutes, sprinkle the roasted cashews over the chicken and vegetables to toast lightly.
Finishing
  1. Remove the sheet pan from the oven and garnish with sliced green onions and a sprinkle of sesame seeds before serving.