Description
A simplified one-pan take on classic cashew chicken with crunchy cashews, tender chicken, and colorful vegetables, all coated in a sweet-savory sauce.
Ingredients
- 1 lb chicken breast, cubed
- 1 cup cashews
- 2 cups mixed colorful vegetables (bell peppers, broccoli, snap peas)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Preheat the oven to 400°F (200°C). Cube the chicken and mince the garlic and ginger. Chop vegetables into bite-sized pieces.
- Combine the cubed chicken, cashews, and mixed vegetables in a large bowl, tossing to distribute evenly.
- Whisk together soy sauce, honey, olive oil, minced garlic, minced ginger, and salt and pepper until smooth.
- Pour the sauce over the chicken and vegetable mixture, tossing to coat each piece evenly.
- Spread the mixture evenly on a sheet pan in a single layer.
- Bake for 20–25 minutes until the chicken is cooked through and the vegetables are tender-crisp.
- Serve the cashew chicken over cooked rice, spooning any pan juices over the top.
Notes
For a gluten-free option, use tamari instead of soy sauce. To make it vegan, substitute honey with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian