Baked Cashew Chicken
Cashew chicken made with loads of veggies, baked instead of stir-fried, and much better than takeout.
Servings: 4
Ingredients
- 1 ½ pounds Skinless boneless chicken breasts cut into bite-sized pieces
- 1 medium Head of cauliflower broken into florets
- 1 Bell Pepper diced into large pieces
- 1 Large Zucchini cut into chunks
- 2 Medium Red Onions cut into wedges
- ⅔ Cup Roasted unsalted cashews
- Salt and black pepper, to taste
- 1 tablespoon Sesame Seeds
- 2 tablespoons Fresh Chopped Parsley
To Make the Sauce
- ½ Cup Low-sodium soy sauce or coconut aminos
- 1 tablespoon Hoisin Sauce
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Raw Honey
- 1 teaspoon Fresh Ginger or powder
- 1 teaspoon Garlic Powder
- 1 tablespoon Gluten-free Flour
Instructions
- Preheat oven to 400°F and line a sheet pan with parchment paper.
- In a small bowl, whisk together all sauce ingredients until well combined. (½ Cup Low-sodium soy sauce , 1 tablespoon Hoisin Sauce, 1 tablespoon Balsamic Vinegar, 1 tablespoon Raw Honey, 1 teaspoon Fresh Ginger, 1 teaspoon Garlic Powder, and 1 tablespoon Gluten-free Flour). Place the 1 ½ pounds Skinless boneless chicken breasts (pre-cut) on the prepared sheet pan and season with Salt and black pepper, to taste.
- Add about 1/3 of the sauce and mix to coat, then layer the pieces in the sheet pan, leaving some space in between.
- Cook in a preheated oven for about 6-8 minutes, then remove the pan. Place the 1 medium Head of cauliflower, 1 Bell Pepper, 2 Medium Red Onions, 1 Large Zucchini, and ⅔ Cup Roasted unsalted cashews in a single layer around the chicken.
- Drizzle with the remaining sauce and toss to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and veggies are crisp-tender.
- Garnish with 1 tablespoon Sesame Seeds and 2 tablespoons Fresh Chopped Parsleyand divide among 4 glass containers
- Serve immediately or refrigerate for up to 5 days. Before serving, heat in the microwave for about 2 mins.
Notes
- Instead of chicken breast, you may use boneless and skinless chicken thighs.
- You can use yellow zucchini instead of green ones.
- Add in any other veggies of your choice.
- Store leftovers in the fridge for up to 3 days.
Nutrition
Calories: 473kcal | Carbohydrates: 36g | Protein: 47g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 1384mg | Potassium: 1630mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1305IU | Vitamin C: 130.4mg | Calcium: 106mg | Iron: 4.3mg