1 - 1 ¼lbsboneless, skinless chicken thighssliced into 1-inch chucks
2broccoli crownssliced into mini florets
2bell pepperscored, seeded, and diced (I used red and orange)
1cupunsalted cashews
healthy pinch salt and pepper
for the coconut rice:
1cupwhite rice
1(15oz) can coconut milk
½cupwater
pinch of salt
Instructions
Preheat the oven to 400F. Line one large baking sheet with parchment paper or foil.
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.
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.
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.
Serve cashew chicken and veggies with coco rice and enjoy!