Description
Healthy sheet pan orange cashew chicken and broccoli!
Ingredients
Scale
For the sauce
- 1/3 cup coconut aminos
- 2 tbsp rice vinegar
- 2 tbsp honey
- 2 tablespoons tomato paste
- Juice of 1 orange
- 1 tbsp of sesame oil
- 3 cloves garlic, minced
- 1/2 tbsp minced ginger
- Black pepper, to taste
- Red pepper flakes, to taste
- Optional: sriracha for more spice
For the chicken and broccoli
- 1.5 lb boneless skinless chicken thighs, diced
- 2 head of broccoli, cut into florets
- 1 tbsp olive oil
- 1 tbsp tamari (gluten free soy sauce)
- 1 tbsp arrowroot starch (can sub corn starch)
- Salt + pepper, to taste
- 1/3 cup cashews
Instructions
- Preheat oven to 425F.
- In a bowl, whisk all sauce ingredients together and set aside.
- Prep broccoli and chicken. Toss broccoli with half of the olive oil and spread out on half the pan.
- Remove from oven, and toss the chicken with 1/2 tbsp olive oil, plus the tamari and arrowroot starch. Spread out in an even layer on other half of the sheet pan. Season everything with salt and pepper. Bake for 15 minutes.
- Toss chicken with about 2/3 of the sauce, the cashews, and then the broccoli with the remaining sauce. Top everything with sesame seeds and return to oven for 5-10 minutes, until sauce is thickened and chicken is cooked to an internal temp of 165F.