Sheet Pan Cashew Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 ½ pounds boneless skinless chicken breast or thighs

1 tablespoon sesame oil

2 tablespoons corn starch

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon paprika

4 ounces small broccoli florets

1 red bell pepper (roughly chopped)

1/2 sweet yellow onion (roughly chopped)

1 cup cashews

1/2 cup hoisin sauce

1/4 cup soy sauce

1 tablespoon sriracha

2 tablespoons brown sugar

1 garlic clove (minced)

1 teaspoon ginger (minced)

Green onion

Sesame seeds

Directions

Preheat oven to 400˚F.

Cut the chicken into 1 inch bite-sized pieces. Add the sesame oil, cornstarch, salt, garlic powder, and paprika. Work the chicken until it is evenly coated with the mixture.

Spread chicken in a single layer on a large greased sheet pan. Add the broccoli, red pepper, and onion. Then sprinkle cashews over the top.Bake for 10 minutes.

While the chicken cooks, make the sauce by whisking together hoisin sauce, soy sauce, sriracha, brown sugar, garlic, and ginger.

Remove the sheet pan from the oven. Pour the sauce over the chicken and vegetables. Use tongs or a spatula to toss the chicken and veggies with the sauce.Return the sheet pan to the oven for 4-6 more minutes, or until chicken is cooked through (165˚F internal temp.)

Garnish with your choice of sliced green onions and sesame seeds.

Nutrition

• Calories: 561 kcal
• Total Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.02 g
• Cholesterol: 110 mg
• Sodium: 2252 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 4 g
• Total Sugars: 21 g
• Protein: 46 g