Cashew Chicken
Sheet Pan & Meal Prep Recipes
Sheet Pan Cashew Chicken
Serves 5
Ingredients:
2lbs boneless skinless chicken breasts, cut into 1in pieces
1 cup carrots, thinly sliced
1 head of broccoli cut into florets
1 cup snow peas
2 red bell peppers, seeded and sliced
1 cup cashews, roasted unsalted
2.5 cups prepared rice, optional
green onions, sliced, optional
sesame seeds, optional
Sauce:
½ cup low sodium soy sauce
¼ cup Hoisin sauce
2 Tbsp rice vinegar, or apple cider vinegar
2 Tbsp honey
1 Tbsp sesame oil
1 Tbsp fresh ginger, minced
2 cloves garlic, minced
2 Tbsp cornstarch
¼ - ½ cup water to thin the sauce
Directions:
1. Preheat oven to 400F and line 2 sheet pans with parchment.
2. In a medium sauce pan, whisk together sauce ingredients. Simmer over medium heat until bubbly and desired thickness (about 3 minutes). Stir frequently. Thin sauce out as necessary with water. Remove from heat and set aside.
3. Place chicken and carrots on one sheet pan. Pour 1/3 of the sauce over everything and toss to combine. Spread into a single layer. Make sure to not contaminate the remaining sauce with any utensils used with the raw chicken.
4. Place the rest of the veggies and cashews on the other sheet pan. Pour 1/3 of the sauce over everything and toss to combine. Spread into single layer.
5. Place chicken sheet pan in the oven for 10 mins. When timer goes off, leave the chicken in but place the veggie sheet pan in the oven as well. Set timer for 10 more minutes. Cook until chicken is cooked through and no longer pink. Remove both sheet pans from oven. Pour chicken contents onto veggie sheet pan and gently mix everything together. Serve over rice or quinoa, if desired. Garnish with green onions and sesame seeds, if desired.
Serves 5
Ingredients:
2lbs boneless skinless chicken breasts, cut into 1in pieces
1 cup carrots, thinly sliced
1 head of broccoli cut into florets
1 cup snow peas
2 red bell peppers, seeded and sliced
1 cup cashews, roasted unsalted
2.5 cups prepared rice, optional
green onions, sliced, optional
sesame seeds, optional
Sauce:
½ cup low sodium soy sauce
¼ cup Hoisin sauce
2 Tbsp rice vinegar, or apple cider vinegar
2 Tbsp honey
1 Tbsp sesame oil
1 Tbsp fresh ginger, minced
2 cloves garlic, minced
2 Tbsp cornstarch
¼ - ½ cup water to thin the sauce
Directions:
1. Preheat oven to 400F and line 2 sheet pans with parchment.
2. In a medium sauce pan, whisk together sauce ingredients. Simmer over medium heat until bubbly and desired thickness (about 3 minutes). Stir frequently. Thin sauce out as necessary with water. Remove from heat and set aside.
3. Place chicken and carrots on one sheet pan. Pour 1/3 of the sauce over everything and toss to combine. Spread into a single layer. Make sure to not contaminate the remaining sauce with any utensils used with the raw chicken.
4. Place the rest of the veggies and cashews on the other sheet pan. Pour 1/3 of the sauce over everything and toss to combine. Spread into single layer.
5. Place chicken sheet pan in the oven for 10 mins. When timer goes off, leave the chicken in but place the veggie sheet pan in the oven as well. Set timer for 10 more minutes. Cook until chicken is cooked through and no longer pink. Remove both sheet pans from oven. Pour chicken contents onto veggie sheet pan and gently mix everything together. Serve over rice or quinoa, if desired. Garnish with green onions and sesame seeds, if desired.
Allison Hollinger
