Description
An easy, healthier takeout-style dish with crispy chicken thighs, roasted veggies, and toasted cashews in a sweet-savory garlic sauce. Ready in 30 minutes with minimal cleanup!
Ingredients
Scale
- Main:
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1/2 cup raw cashews
- 2 tbsp sesame oil (divided)
- Sauce:
- 1/4 cup soy sauce (or tamari for GF)
- 3 tbsp honey
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sriracha (optional)
- 1 tbsp cornstarch
- Garnish:
- 2 green onions, sliced
- 1 tbsp sesame seeds
- Cooked rice (for serving)
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with foil or parchment.
- Toss chicken & veggies: In a large bowl, combine chicken, broccoli, bell peppers, and snap peas with 1 tbsp sesame oil. Spread in single layer on pan.
- Roast 15 minutes, then stir and add cashews. Roast 5 more minutes until chicken reaches 165°F (74°C).
- Make sauce: Whisk soy sauce, honey, vinegar, garlic, ginger, sriracha, cornstarch, and remaining 1 tbsp sesame oil in a saucepan. Simmer 2-3 mins until thickened.
- Combine: Pour sauce over sheet pan ingredients, tossing to coat. Broil 1-2 mins for extra crispiness.
- Serve over rice, garnished with green onions and sesame seeds.
Notes
- Prep ahead: Chop veggies and make sauce up to 2 days in advance
- Protein swap: Use shrimp or tofu (adjust cooking time)
- Extra crispy: Pat chicken dry before seasoning
- Nut-free: Substitute sunflower seeds
- Storage: Keeps refrigerated 3 days (reheat in oven for best texture)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Sheet Pan Roasting
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/4 recipe (without rice)
- Calories: 420
- Sugar: 16g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 135mg