Sheet Pan Cashew Chicken
Ingredients
Instructions
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Preheat oven to 425°F.
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Chop veggies (bell peppers and onion) into similar‑sized pieces.
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Make the Sauce: Whisk together Tamari, Hoisin, Oil, Honey, Rice Vinegar, Garlic, Ginger and Cornstarch
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Spread chicken and veggies on a sheet pan.
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Pour half sauce over everything and toss to coat. Then spread ingredients in an even layer.
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Bake 8 minutes.
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Take pan out of the oven and add cashews.
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Stir remaining sauce to distribute cornstarch. Add sauce to sheet pan and stir to combine. Spread ingredients in a flat layer once more.
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Return to the oven and bake 8–10 more minutes, until the chicken is cooked thoroughly (165 degrees) and the veggies are tender‑crisp.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 4.5g23%
- Sodium 1363mg57%
- Total Carbohydrate 24g8%
- Dietary Fiber 2g8%
- Sugars 13g
- Protein 34g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To help reduce sodium: Can use reduced sodium tamari and sodium will decrease to 740mg per serving. You can also decrease the Tamari to 1/4 cup and add a splash (1-2 tablespoons) of water or increase rice vinegar to 2 tablespoons.
To reduce sugar: Can decrease Hoisin sauce to 2 teaspoons and honey to 1.5 tablespoons which will decrease sugar to 10gm per serving and total carbs to 21gm.
For plate method planning: Meal provides 1 serving of protein and 1/2 serving of vegetables. Can serve with broccoli or cauliflower rice to increase vegetables to 1-2 servings. The sweetness provides 1 carbohydrate serving however can serve with 1/3-1/2 cup of rice for a serving of carbohydrates if you have room in your plan.
