Sheet Pan Cashew Chicken

00:40:00

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!

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Ingredients
- Serves 4 +
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1 head Broccoli , cut into bite-sized florets
4 thinly sliced Scallion
2/3 cup Cashew Nuts
2 tablespoon Rice Vinegar
2 tablespoon Sesame Oil
to taste Toasted White Sesame Seeds , for sprinkling
to taste cooked White Rice , for serving
Directions HIDE IMAGES
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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