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RECIPE
12 INGREDIENTS6 STEPS40MIN

Sheet Pan Cashew Chicken

4.5
2 Ratings
Editor's Choice
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
It does not get much more simple than quickly prepping the ingredients, pouring all of the flavorful things on them on a sheet pan, and then just letting the oven do the work. This simple and flavorful Asian-inspired Sheet Pan Cashew Chicken is perfect to serve over quinoa or rice!

40MIN

Total Cooking Time

12

Ingredients
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
Ingredients
US / METRIC
Servings:
4
Serves 4
1 head
cut into bite-sized florets
4
Scallions, thinly sliced
1
Red Bell Pepper, deseeded, diced
2/3 cup
Cashew Nuts
2 Tbsp
Rice Vinegar
2 Tbsp
Sesame Oil
1 Tbsp
Freshly Grated Garlic
1 tsp
Freshly Grated Fresh Ginger
to taste
Toasted White Sesame Seeds
for sprinkling
to taste
White Rice, cooked
for serving
Quinoa
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Directions

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Step 1
Preheat oven to 375 degrees F (190 degrees C). Line a sheet tray with a silicone mat or aluminum foil.
Step 2
Lay out the Boneless Skinless Chicken (1 pound), Broccoli (1 head), Scallion (4), Red Bell Pepper (1), and Cashew Nuts (2/3 cup) on the tray in a single layer.
Step 3
Whisk the Low-Sodium Soy Sauce (1/3 cup), Rice Vinegar (2 tablespoon), Sesame Oil (2 tablespoon), Garlic (1 tablespoon), and Fresh Ginger (1 teaspoon) together in a bowl.
Step 4
Pour it over the chicken and veggies. Use a spoon to quickly toss it all together thoroughly.
Step 5
Roast everything for 25-30 minutes.
Step 6
Serve immediately over White Rice (to taste) with a sprinkle of Toasted White Sesame Seeds (to taste) on top. Enjoy!

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