Oh, dear, Sheet-Pan Nutty Chicken. How do we love thee? We love thy tender, juicy chicken mixed with fresh garden veggies all roasted with glee. Our tastebuds long for it, day in and day out. We (especially) love the thick, nutty, nectarous sauce thou swim in, like liquid gold from above. Beautifully plated on a bed of fluffy rice, with crunchy cashews, nutty sesame seeds, and fresh scallions scattered about, our eyes fixate on the colorful rainbow of flavor we’re about to enjoy, no doubt. Come joy, come sadness, we will definitely choose to love thee, Sheet-Pan Nutty Chicken, no matter the news.
Ingredients
For the chicken:
- 1/3 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons toasted sesame oil
- 3 cloves garlic, minced
- 2 teaspoons ginger, freshly grated
- 1 red bell pepper, chopped into large chunks
- 1 orange bell pepper, chopped into large chunks
- 1 yellow bell pepper, chopped into large chunks
- 1 red onion, chopped into large chunks
- 2 chicken breasts, boneless and skinless, cut into 1-inch pieces
- 1 cup raw unsalted cashews
For serving:
- brown or white rice, to taste, cooked, for serving
- fresh scallions or chives, to taste, chopped
- toasted sesame seeds, to taste
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –In a bowl, whisk the soy sauce, the honey, the rice wine vinegar, the sesame oil, the garlic, and the ginger together.
Step 3 –Place all the bell peppers and the onions on a baking sheet and cover with 1/2 of the honey sauce and toss well.
Step 4 –Roast the veggies in the oven for 15 minutes.
Step 5 –While the veggies are roasting, add the chicken in a bowl and cover with the remaining honey sauce.
Step 6 –Carefully push the veggies onto one side of the baking sheet and add the coated chicken to the empty space.
Step 7 –Top the chicken with the cashews and roast until the chicken reaches an internal temperature of 165 degrees F.
Step 8 –Toss the chicken and veggie mixture together.
Step 9 –Serve the chicken and veggie mixture over the rice and sprinkle with the scallions and the sesame seeds.
