Ingredients
6tbspsoy sauce,low sodium
1tbsphoisin sauce
¾tbspapple cider vinegar
2tbsphoney
1tsptoasted sesame oil
½tspfresh ginger,minced
2garlic cloves,minced
2tbspcornstarch
½cupwater,plus more as needed to thin out sauce
2medium chicken thighs,or breasts, skinless boneless, cut into 1-inch cubes
salt and black pepper,to taste
1½cupbroccoli florets
1red bell pepper,cut into chunks
½green bell pepper,cut into chunks
⅔cupunsalted cashews,roasted
sesame seeds,toasted, optional garnish
green onions,chopped, optional garnish
Preparation
In a medium saucepan over medium heat, whisk together the soy sauce, hoisin sauce, vinegar, honey, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles.
Remove from heat and set aside.
Preheat oven to 400 degrees Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
Season chicken with salt and black pepper, then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.
Cook in preheated oven for 8 minutes, then remove the pan.
Arrange the broccoli florets, bell peppers and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat.
Return to the oven and cook for another 8 to 12 minutes, or until the chicken is cooked through and juices run clear.
Remove pan from oven and drizzle with remaining sauce.
Serve over rice or quinoa and garnish with green onions and sesame seeds, and enjoy!
