Yield: 4 Servings

adapted from: recipecritic

Sheet Pan Cashew Chicken is an easy weeknight meal with all the amazing flavors of the popular takeout dish. Tender chicken surrounded by crisp and tender veggies with crunchy cashews and an incredible sweet and savory sauce.

For the sauce:

• 6TBS low sodium-soy sauce
• 1TBS hoisin sauce
• ¾TBS apple cider vinegar
• 2TBS honey
• 1tsp toasted sesame oil
• ½tsp fresh minced ginger
• 2cloves garlic minced
• 2TBS cornstarch
• ½cup water plus more as needed to thin out sauce

For the chicken and vegetables:

• 2medium skinless boneless chicken thighs or breasts cut into 1-inch cubes
• salt and pepper
• 1½cups broccoli florets
• 1red bell pepper cut into chunks
• ½green bell pepper cut into chunks (optional – for extra color)
• ½red onion cut into narrow wedges (optional)
• ⅔cup roasted unsalted cashews

Optional garnishes:

• toasted sesame seeds and chopped green onions

For the sauce:

In a medium saucepan over medium heat, whisk together soy sauce, hoisin sauce, vinegar, honey, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

For the chicken and vegetables:

Preheat oven to 400°F.

Line a half sheet pan with parchment paper or foil coated with cooking spray and set aside.

Season chicken with salt and pepper then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.

Cook in preheated oven for 8 minutes then remove the pan.

Arrange the broccoli florets, bell peppers, onions, and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.

Remove pan from oven and drizzle with remaining sauce.

Serve over rice and garnish with green onions and toasted sesame seeds, if desired.