This is one of those perfect sheet pan meals easy to assemble and delicious to eat. Although I usually make this recipe on the stove-top I decided to experiment with it in the oven and all on one pan. Since I used white meat chicken breasts I cooked for about 13 minutes because you want to make sure not to dry out the chicken which is pretty easy to do. You can use dark meat chicken — thighs ( skinless and boneless ) if you prefer . I may use them next time out. Just make sure you spray the sheet pan with cooking spray or you’ll have a hell of a time cleaning that pan. It’s very tasty served over any rice you’d like or no rice , I used brown rice this time.
I have to say this is a perfect any-night meal.
1/2 cup Soy Sauce
6 Tablespoons Honey
2 Tablespoons rice wine vinegar
2 Tablespoons toasted sesame oil
3 minced garlic cloves
2 teaspoons freshly grated ginger
2 Bell Peppers cut into chunks ( see pic) I used a Red and an Orange but you can use whatever colors you like
1 Red Onion, cut into chunks ( see pic)
2 boneless, skinless chicken breasts, cut into 1 inch chunks ( use thick breasts) or use boneless skinless thighs
1 cup cashews — I used roasted unsalted cashews don’t use salted ones you can also use raw unsalted cashews
Chopped fresh scallions and sesame seeds for topping — you can toast the sesame seeds in oven for about 7 minutes if you’d like or in a toaster oven — totally optional
*Rice — optional — any rice you like
Pre-heat the oven to 425 degrees
In a bowl , whisk together the soy sauce, honey, vinegar, sesame oil , garlic and ginger
Place the peppers and onions on sprayed rimmed baking sheet and pour 1/2 the sauce over it and mix it well.
Roast in the oven for 15 minutes.
Place the chicken in a bowl with the remainder of the marinade.
After the first 15 minutes, remove baking sheet from the oven , move vegetables around so there is room for chicken , add the chicken and the cashews.
Roast until the chicken is cooked through– 12-15 minutes depending on the size of your chicken.
Toss everything together on the sheet before serving.
Serve over rice and sprinkle with scallions and sesame seeds.
Wow, that was easy. I always use chicken thighs anymore. They don’t dry out as easily.
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