Preheat oven to 425°F.
Chop veggies (bell peppers and onion) into similar‑sized pieces.
Make the Sauce: Whisk together Tamari, Hoisin, Oil, Honey, Rice Vinegar, Garlic, Ginger and Cornstarch
Spread chicken and veggies on a sheet pan.
Pour half sauce over everything and toss to coat. Then spread ingredients in an even layer.
Bake 8 minutes.
Take pan out of the oven and add cashews.
Stir remaining sauce to distribute cornstarch. Add sauce to sheet pan and stir to combine. Spread ingredients in a flat layer once more.
Return to the oven and bake 8–10 more minutes, until the chicken is cooked thoroughly (165 degrees) and the veggies are tender‑crisp.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.