Post by wilderness on Oct 10, 2018 7:17:59 GMT -5
Sheet-Pan Cashew Chicken Serves 2-cooktocook
Ingredients:
2 cups quartered mushrooms
1 cup chopped onion
1 cup snow peas
2 small skinless chicken breasts, cut into bite-size pieces (about 8 oz. total)
1 T. soy sauce
1/4 t. garlic powder
1/8 t. each--salt and pepper
1/4 cup unsalted roasted cashews, roughly chopped
1/4 cup chopped scallions
1/2 cup chicken broth
1 T. seasoned rice vinegar* (I didn't have this so I just used white vinegar)
1 1/2 t. cornstarch
1 t. chopped garlic
1/4 t. ground ginger
Directions:
Preheat oven to 400*. Spray a baking sheet with nonstick spray.
Place veggies and chicken in a large bowl. Add 1/2 T. soy sauce, as well as garlic powder, salt, and pepper. Toss to coat. Evenly transfer mixture to the baking sheet. Bake 10 minutes.
Flip/rearrange veggies and chicken, and sprinkle with cashews and scallions. Bake until chicken is cooked through and veggies have softened and lightly browned, about 5 minutes* (I baked it 15 minutes)
Meanwhile, make the sauce* (I doubled the sauce) In a medium microwave-safe bowl, combine remaining soy sauce with broth, vinegar, garlic, and ginger. Mix well. Microwave sauce for 1 minute. Stir, and microwave for 45 seconds, or until mixture is hot and has thickened.
Ingredients:
2 cups quartered mushrooms
1 cup chopped onion
1 cup snow peas
2 small skinless chicken breasts, cut into bite-size pieces (about 8 oz. total)
1 T. soy sauce
1/4 t. garlic powder
1/8 t. each--salt and pepper
1/4 cup unsalted roasted cashews, roughly chopped
1/4 cup chopped scallions
1/2 cup chicken broth
1 T. seasoned rice vinegar* (I didn't have this so I just used white vinegar)
1 1/2 t. cornstarch
1 t. chopped garlic
1/4 t. ground ginger
Directions:
Preheat oven to 400*. Spray a baking sheet with nonstick spray.
Place veggies and chicken in a large bowl. Add 1/2 T. soy sauce, as well as garlic powder, salt, and pepper. Toss to coat. Evenly transfer mixture to the baking sheet. Bake 10 minutes.
Flip/rearrange veggies and chicken, and sprinkle with cashews and scallions. Bake until chicken is cooked through and veggies have softened and lightly browned, about 5 minutes* (I baked it 15 minutes)
Meanwhile, make the sauce* (I doubled the sauce) In a medium microwave-safe bowl, combine remaining soy sauce with broth, vinegar, garlic, and ginger. Mix well. Microwave sauce for 1 minute. Stir, and microwave for 45 seconds, or until mixture is hot and has thickened.
Serve veggies and chicken drizzled with sauce.* (I served it over rice)
Comments:
Tammy- Just wanted to report that we liked the cashew sheet pan chicken dinner. It was easy and I could not get fresh snow peas so opted for frozen mixed Asian veggies. It worked out great. Even DH approved.
