Here's a quick and easy sheet pan meal...
Here are the sheet pan main ingredients.
4 cups broccoli florets, 2 green bell peppers, 1 red bell pepper, 2 lbs boneless skinless breast cut into cubes, 1 cup cashews (plus a few extra for garnish).
Chop it all up into fairly uniform pieces, about 1 inch cubes.
Meanwhile, mix the sauce ingredients on the stovetop in a pan. Soy sauce, hoisin sauce, brown sugar, sesame oil, cornstarch, garlic, ginger, brown sugar and water.
Mix over medium low heat until simmering. Stir while this is heating so that you dissolve the cornstarch into the sauce. Above is after it has heated and thickened a bit (the bits you see are the minced garlic and ginger). Remove from heat and set aside.
Take the chicken pieces and mix with about 1/3 of the sauce mixture. Turn to make sure coated. Put it all in a single layer on a sheet pan. Place into a preheated 425 degree oven.
Cook for 10 minutes.
Remove from oven and add the broccoli, red and green bell pepper and the cashews to the pan. Pour the remaining 2/3 of the reserved sauce over everything.
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| Sheet pan cashew chicken |
Toss it all around to coat everything with the sauce and put the pan back in the oven.
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| Sheet pan cashew chicken and vegetables |
Cook for an additional 10 to 12 minutes or until chicken is done. Remove from oven and serve!
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| Cashew chicken and vegetables |
We served it over rice of course and garnished with a few hand crushed cashews. 2nd Man said two or three times while eating "wow this is really good". It's always nice to surprise him with some good food.
Ingredients:
For the Sauce
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 2 1/2 TBSP apple cider vinegar
- 3 TBSP brown sugar
- 1 TBSP toasted sesame oil
- 1 tsp minced ginger
- 3 cloves garlic, minced
- 2 TBSP cornstarch
- 1/2 cup water
For the chicken and vegetables
- 2 medium skinless boneless chicken breasts and/or thighs cut into 1" inch cubes
- Salt and black pepper, to taste of course
- 4 cups broccoli florets (about 1 head)
- 1 red bell pepper, cut into chunks
- 2 green bell pepper, cut into chunks
- 1 cup roasted cashews
I took leftovers to a friend and she said it was like something from a restaurant. Aww, thanks! Enjoy!
That looks delish and so easy! I am definitely trying this!!! I love lining the pan and clean up becomes even easier!!!! YUM! Annster's Domain
ReplyDeleteWow, what a delicious - and beautiful - creation! Thanks for including the recipe for the sauce - I've been wanting a good recipe for this type of sauce. I have the last of the broccoli in the garden - this would be a great way to use it.
ReplyDeleteWhat a beautiful and colorful 'restaurant' dish for sure.
ReplyDeleteI bet a person could marinade the chicken overnight in the fridge using a large ziplock baggie. Thanks for sharing the sauce recipe.
This recipe is on my ' to make' list for sure.
A friend had given me 3 cleaned and dressed squirrels, so I will be preparing one of them soon; probably next week sometime.
Growing up on a farm and having 3 brothers, we where always going hunting for squirrel, rabbit or pheasant.
That made my mouth water! I was just trying to figure what to do with some chicken tonight, now I know.
ReplyDeleteThanks!
I plan to make this for company on Tuesday. I was going to do a stir fry but this will taste the same and be easier.
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