Baked Cashew Chicken And Veggies

Print Recipe

5 from 2 votes

Cashew chicken made with loads of veggies, baked instead of stir-fried and much better than takeout.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Chinese

Servings:

Author: Rena

Ingredients

1 ½ lb 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 Tbsp Sesame Seeds
2 Tbsp Fresh Chopped Parsley

To Make the Sauce

½ Cup Low-sodium soy sauce or coconut aminos
1 Tbsp Hoisin Sauce
1 Tbsp Balsamic Vinegar
1 Tbsp Raw Honey
1 Tsp Fresh Ginger or powder
1 Tsp Garlic Powder
1 Tbsp Gluten-free Flour

Instructions

Preheat oven to 400°F and line a sheet pan with parchment paper.
In a small bowl add all sauce ingredients and whisk until well combined. Place chicken on the prepared sheet pan and season with salt and pepper.
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 preheated oven for about 6-8 minutes then remove the pan. Place the cauliflower, bell peppers onions, and 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 sesame seeds and fresh chopped parsley and 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

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition