Name: Sheet Pan Cashew Chicken
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 8 tablespoons soy sauce; 1 tablespoon hoisin sauce; 1 tablespoons apple cider vinegar; 2 tablespoons honey; 1 teaspoon toasted sesame oil; 1 teaspoon fresh minced ginger; 2 cloves garlic, minced; 2 tablespoons cornstarch; 1⁄2 cup water; 1 pound skinless boneless chicken breasts, cut into 1” pieces; 1 teaspoon salt; 1 teaspoon black pepper; 1 red bell pepper, chopped; 1 cup cashews; 1 can water chesnuts; 1 bunch Bok Choy, chopped (around 3 cups); 4 green onions, chopped

Instructions

Pre-heat oven to 400 degrees and prepare a large baking sheet with parchment paper. Spray the pan lightly with cooking spray.
In a small saucepan whisk together soy sauce, hoisin sauce, vinegar, honey, sesame oil, garlic, ginger, cornstarch and half the water until combined.
Bring to a simmer over medium heat, stirring frequently. When sauce thickens and bubbles stir in remaining water. Remove from heat, cover and set aside.
Cut chicken into 1" pieces and season with salt and black pepper.
In a large bowl, add the bok choy and 1/4 of the sauce stirring until all pieces are coated. Set aside.
In a medium bowl, add chicken, red bell pepper, water chestnuts, cashews and half of the sauce. Mix until all pieces are coated in the sauce.
Spread chicken, pepper, water chestnuts and cashews evenly on the sheet pan. Cook for 12 minutes.
Remove sheet pan from oven. Spread the bok choy around the chicken in a single layer. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through.
Remove pan from oven. Spoon over remaining sauce. Top with green onions and crushed cashews if desired.

Sheet Pan Cashew Chicken

Sheet Pan Cashew Chicken

Ingredients

Instructions

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