Description
This easy-to-prepare sheet pan meal features tender bite-sized chicken, colorful vegetables, and cashews in a savory sauce, perfect for a satisfying and healthy dinner that’s great for meal prepping.
Ingredients
1.5 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
1 tablespoon sesame oil
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon paprika
4 ounces small broccoli florets
1 red bell pepper, roughly chopped
1/2 sweet yellow onion, roughly chopped
1 cup cashews (or peanuts, or omitted)
1/2 cup hoisin sauce
1/4 cup soy sauce (or tamari, or coconut aminos)
1 tablespoon sriracha
2 tablespoons brown sugar
1 garlic clove, minced
1 teaspoon fresh ginger, minced
1 green onion, chopped (optional garnish)
1 teaspoon sesame seeds (optional garnish)
Instructions
Preheat oven to 400°F (200°C)
Cut chicken into 1-inch bite-sized pieces
In a bowl, mix chicken with sesame oil, cornstarch, salt, garlic powder, and paprika
Spread chicken in a single layer on a large greased sheet pan
Add broccoli, red bell pepper, and sweet onion
Place cashews (if using) on the sheet pan
Bake for 15 minutes
In a small bowl, mix hoisin sauce, soy sauce, sriracha, brown sugar, garlic, and ginger
Pour the sauce evenly over the chicken and vegetables
Bake for another 10 minutes or until chicken is fully cooked and vegetables are tender
Sprinkle with green onion and sesame seeds, if using, before serving
Notes
Ensure chicken pieces are similar in size for even cooking
Cashews can be omitted or replaced with peanuts if preferred
Sauce can be made ahead and stored in the refrigerator for easy use
Leftovers can be stored in airtight containers in the fridge for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Asian Fusion