SHEET PAN CASHEW CHICKEN

It doesn’t get much easier – or tastier – than this one-pan baked chicken dish! Serve with precooked rice for a healthy, quick meal any night of the week.

Prep Time10

Cook Time30

Course: Main Course

Cuisine: American, Asian

Keyword: Asian chicken, Asian stir fry, Cashew chicken, Sheet pan, Sheet pan chicken, Sheet pan recipe

Servings:

Author: Olivia Adriance

Ingredients

For the Sauce:

¾ cup chicken bone broth
⅓ cup tamari
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon sesame oil
1 tablespoon fish sauce
2 cloves garlic, minced
1 tablespoon fresh ginger, finely minced or grated
¼ teaspoon crushed red pepper flakes (optional if you don't like spice)
1 heaping tablespoon arrowroot starch

For the Cashew Chicken:

2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 large red bell pepper, large diced
1 small zucchini, large diced
1 small crown of broccoli, cut into florets
1 cup snap peas
1 cup roasted and salted cashews

For Serving:

Prepared rice

Instructions

In a large bowl, whisk all of the sauce ingredients (bone broth, tamari, honey, apple cider vinegar, sesame oil, fish sauce, garlic, ginger, red pepper flakes, and arrowroot starch), making sure the arrowroot starch is totally dissolved and incorporated.
Add the chicken, veggies, and cashews to the bowl of sauce, stirring to coat. Set aside and allow chicken and veggies to marinate in the sauce while you preheat the oven to 425°F.
Once the oven is to temperature, give the mixture one more stir and pour the chicken, veggies, and sauce onto a sheet pan and spread into an even layer.
Bake for 15 minutes, toss, and bake for an additional 10 to 15 minutes.
Remove and serve the chicken, veggies, and sauce over cooked rice. Enjoy!

Nutrition