Ingredients
Scale
For the Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 1 tablespoon honey (or maple syrup for a vegan version)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
For the Chicken and Vegetables:
- 1 1/2 pounds chicken breast, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 small red onion, sliced
- 1 cup shelled cashews (unsalted)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
Prepare the Sauce
- Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, cornstarch, garlic, and ginger. Set aside.
Prep the Chicken and Veggies
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and season with a pinch of salt and pepper.
- Prep the Vegetables: Slice the red bell pepper, zucchini, and red onion into thin strips.
Assemble the Sheet Pan
- Toss Everything Together: On a large sheet pan, toss the chicken pieces, sliced vegetables, and cashews with the olive oil, making sure everything is evenly coated.
- Pour the Sauce: Drizzle the prepared sauce over the chicken and vegetables, making sure everything is well-coated in the sauce.
Roast in the Oven
- Roast: Place the sheet pan in a preheated oven at 400°F (200°C). Roast for 25-30 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender. The sauce should be thickened and caramelized.
Serve
- Serve: Remove the sheet pan from the oven and serve immediately over rice or noodles. Garnish with fresh cilantro or green onions if desired.
- Prep Time: 10 min.
- Cook Time: 30 min.
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal
- Fat: 28g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 34g