Sheet Pan Cashew Chicken

YIELD: 6   ACTIVE TIME: 20 minutes  TOTAL TIME:45-50 minutes

INGREDIENTS

• 1/3 cup coconut aminos

• 1 tablespoons honey

• 2 tablespoons rice vinegar

• 2 tablespoons toasted sesame oil

• 3 cloves garlic, minced

• Freshly grated ginger (2 inch piece)

• 2 cups broccoli, chopped

• 2 bell peppers, (colors of choice) sliced

• 1 red onion, sliced

• 1.5 lbs (~2-3) boneless, skinless chicken breasts, cut into 1-inch pieces

• 1 cup raw unsalted cashews

• Cooked brown rice, for serving

• Chopped fresh green onions, for topping

• Sesame seeds, for topping

INSTRUCTIONS

1. Preheat the oven to 425 degrees F.

2. In a bowl, whisk together the aminos, honey, vinegar, sesame oil, garlic and ginger.

3. Place the bell peppers, broccoli, and onion on a baking sheet and cover them with half of the sauce. Toss well. Roast in the oven for 10 minutes. Meanwhile, place the chicken in a bowl and cover it with the remaining sauce.

4. After 10 minutes, push all the vegetables to one side. Place the chicken pieces in the marinade on the baking sheet. Add the cashews as well. Roast for 20 minutes, until the chicken is cooked through.

5. Toss everything together on the sheet before servings. Serve over rice and sprinkle with scallions and sesame seeds.

NOTES

Adapted from: https://www.ambitiouskitchen.com/sheet-pan-cashew-chicken/