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sheet pan cashew chicken & veggies

Course Main Course
Cuisine Asian
Keyword asian, broccoli, chicken, coconut rice, peppers
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

for the sauce:

  • ¼ cup soy sauce
  • 2 tbsps hoisin sauce
  • 2 tbsps maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp ground ginger
  • 4 garlic cloves minced
  • 2 tbsps cornstarch

for the chicken and veggies:

  • 1 - 1 ¼ lbs boneless, skinless chicken thighs sliced into 1-inch chucks
  • 2 broccoli crowns sliced into mini florets
  • 2 bell peppers cored, seeded, and diced (I used red and orange)
  • 1 cup unsalted cashews
  • healthy pinch salt and pepper

for the coconut rice:

  • 1 cup white rice
  • 1 (15oz) can coconut milk
  • ½ cup water
  • pinch of salt

Instructions

  1. Preheat the oven to 400F. Line one large baking sheet with parchment paper or foil.
  2. Combine all sauce ingredients in a large glass jar then microwave uncovered for 30 seconds. Remove from the microwave, screw on lid then shake until well combined.
  3. Combine all ingredients for the coconut rice in a medium saucepan. Bring to a boil over medium heat. Once boiling, reduce heat to low then cover and simmer until all the liquid has been absorbed, about 15 minutes.
  4. Arrange chicken pieces on ⅓ of the prepared baking sheet. Toss together veggies and cashews on the remaining 2/3ds of the baking sheet. Drizzle sauce over top of everything then bake in the oven until chicken is cooked through and veggies are starting to crisp up, about 30 minutes.
  5. Serve cashew chicken and veggies with coco rice and enjoy!