This. Meal. Is. AWESOME! I swear that this easily replaces Chinese take out. You get that same satisfaction here without this meal being nearly as unhealthy as take out. This recipe is super easy, all baked on one sheet pan (so it's healthier than stir frying), and so so so delicious. You can also customize it with whatever vegetables you like!
INGREDIENTS
~Serves 1~
-1/2 chicken breast
-1 handful broccoli florets
-1/2 small red bell pepper
-1 handful sugar snap peas (or snow peas)
-1 handful whole, raw, unsalted cashews
-1 scallion
-1 serving brown rice
-1/8 cup low sodium soy sauce
-1/8 cup oyster sauce
-1 splash rice vinegar
-1 teaspoon chili garlic sauce
-1/2 teaspoon grated garlic
-1/2 teaspoon grated ginger
DIRECTIONS
1. Begin by pre-heating the oven to 400 degrees. Next, prep the vegetables. Chop the broccoli into florets (or buy them pre-chopped in a bag to save time). Thinly slice the red bell pepper. Trim the snap peas. Add the vegetables to a mixing bowl. Thinly slice the dark green part of the scallion and set aside as a garnish for serving.
2. Next, prepare the sauce. Whisk together the soy sauce, oyster sauce, rice vinegar, chili garlic sauce, garlic, and ginger. *NOTE: do not use salt in this recipe! The sauce will be plenty salty.*
3. Line a sheet pan with foil for easy clean up. Next, slice the half chicken breast into bite-sized pieces. Place the chicken on the pan with the cashews and drizzle the chicken pieces cashews with enough sauce to coat them. Toss with tongs to coat and bake for 7 minutes.
4. When the chicken and cashews are almost done, add the remainder of the sauce to the vegetable bowl. Toss the vegetables with tongs to coat with the sauce. Remove the sheet pan from the oven and add the vegetables to the pan. Bake for an additional 9 minutes.
5. When finished cooking, serve the cashew chicken over brown rice (I use microwavable brown rice to save time and energy!), and garnish with sliced scallions.