Sheet Pan Cashew Chicken
Ingredients
The chicken and vegetables
-
1½
pounds
boneless skinless chicken breasts, cut into bite-sized pieces
-
1
cup
sliced carrots
-
1
cup
sliced celery
-
2
cups
sugar snap peas, strings removed
The seasonings and sauce
-
2
tablespoons
avocado oil, divided
-
4
teaspoons
arrowroot powder, divided
-
¾
teaspoon
Umami Stir Fry Powder or Diamond Crystal kosher salt
-
½
cup
All-Purpose Stir-Fry Sauce
-
½
cup
roasted unsalted whole cashews
-
2
scallions
thinly sliced (optional garnish)
Instructions
- Preheat the oven to 425°F (convection) or 450°F (conventional) and grease a large rimmed baking sheet.
- In a bowl, season the chicken with 1 tablespoon of arrowroot powder, Umami Stir Fry Powder, and 1 tablespoon of avocado oil, then transfer to the sheet pan.
- In the same bowl, toss the carrots and celery with 1½ teaspoons of avocado oil and transfer to the pan, arranging everything in a single layer.
- Bake the chicken and vegetables in the oven for 10 minutes.
- While baking, toss the sugar snap peas with 1½ teaspoons of avocado oil and whisk together the All-Purpose Stir-Fry Sauce and 1 teaspoon of arrowroot powder.
- After 10 minutes, remove the pan from the oven, add the sugar snap peas and cashews, and pour the sauce over the top, tossing to combine.
- Rearrange everything in a single layer and broil on high for 3 to 5 minutes until the sauce thickens and the chicken is fully cooked.
- Remove from the oven, toss to coat with sauce, garnish with scallions if desired, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
433
Total fat
21g
Total carbohydrates
21g
Total protein
42g
Sodium
0mg
Cholesterol
0mg
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