Description
This is such a simple and flavorful Asian-inspired sheet pan cashew chicken that is perfect to serve over quinoa or rice!
Ingredients
- 1 pound Boneless, Skinless Chicken Tender, Diced Small
- 1 head Broccoli, Cut Into Bite Sized Florets
- 4 whole Scallions, Thinly Sliced
- 1 whole Red Bell Pepper, Seeded And Diced Small
- ⅔ cups Cashews
- ⅓ cups Low Sodium Soy Sauce
- 2 Tablespoons Rice Wine Vinegar
- 2 Tablespoons Sesame Oil
- 1 Tablespoon Fresh Garlic, Finely Grated
- 1 teaspoon Fresh Ginger, Finely Grated
- Toasted Sesame Seeds, For Garnish
Preparation
Preheat oven to 375ºF and line a sheet tray with a silicone mat or aluminum foil. Lay out the chicken, broccoli, scallions, red pepper and cashews on the tray in a single layer.
Whisk soy sauce, vinegar, sesame oil, garlic and ginger together in a bowl and pour it over the chicken and veggies. Use a spoon to quickly toss it all together thoroughly.
Roast everything for 25–30 minutes. Serve immediately over some rice or quinoa with a sprinkle of sesame seeds on top! Enjoy!
