Sheet Pan Cashew Chicken

I don’t know about you, but when a recipe calls for one pan and it’s a sheet I get a little excited. BUT, this recipe is not just one pan, however, I promise it is super easy and it so good!

Last spring I was complaining about how I needed something easy for our busy schedule and my dear friend Lyndsy, aka Blizzard, sent me a recipe for Sheet Pan Cashew Chicken. In true Amy fashion I took it and added and subtracted what I like and I have to say I am very happy with the outcome as is the rest of my family. And the most amazing thing is how easy it is to make and to clean up. So give this delicious recipe a whirl and let me know what you think.

SHEET PAN CASHEW CHICKEN

Ingredients:

Boneless skinless Chicken Breast cut into Cubes. For my family I use 4 breast.

Everything but the Bagel Seasoning from Trader Joes

1 ½ cups broccoli florets about 1 head

1/2 red bell pepper chopped

½ green bell pepper chopped

1/2 orange bell pepper chopped

Or you can cheat like I do and go to the produce section of your store where they have containers of bell peppers all chopped up for you! Hint! Hint!

1 Cup sliced mushrooms

2/3 cup roasted unsalted cashews

8 Tablespoons coconut aminos or Soy Sauce.

1 Tablespoon hoisin sauce

1 Tablespoon apple cider vinegar

3 Tablespoons honey

1-2 teaspoons toasted sesame oil

½ teaspoon fresh minced ginger

3 Tablespoons jarred crushed garlic

Garlic Salt and Pepper for taste

Prep:

Cut and cube the chicken and sprinkle really well with the Everything but the Bagel seasoning.

Line a baking sheet with foil and spray it well and spread your chicken on the pan and sprinkle with garlic salt and pepper for taste.

Set aside and preheat your oven to 400

In a saucepan mix your: coconut aminos, hoisin sauce, apple cider vinegar, honey, sesame oil, ginger, and garlic over medium heat until bubbly. Spoon over your chicken really nice trying to coat as much as you can, but leave some for reserve because you will need more in a minute.

Cook in preheated oven for 8 minutes then remove the pan.

Arrange the broccoli florets, bell peppers, mushrooms, and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through.

Remove from the oven and serve over rice.

RICE

This rice is so easy to make. All it requires is 2 cups of white rice. Put that in a medium saucepan. Add 4 cups of chicken broth. Bring that to a boil. Once it is boiling turn it to simmer and sprinkle with Lawrys Season Salt. Cover and let simmer for 15 minutes. DO NOT STIR! Just let it fluff!

So good!!!!!!

Until Next Time!

Bon Appetit!

Amy