Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
  • 2 cups broccoli florets, cut small
  • 1 large red bell pepper, diced into 1-inch squares
  • 1/2 cup raw, unsalted cashews
  • 1 tbsp cornstarch
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or brown sugar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: High heat is essential for searing the chicken and browning the edges of the broccoli.
  2. Toss the 1.5 lbs of chicken pieces with 1 tbsp of cornstarch in a large bowl. Mix until no white powder remains.
  3. Add the 2 cups of broccoli florets and the diced red bell pepper to the bowl with the chicken.
  4. Whisk together the 1/4 cup soy sauce, 2 tbsp hoisin, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, 2 cloves garlic, and 1 tsp ginger in a small jar. Note: This creates the emulsion needed for a glossy glaze.
  5. Pour exactly two thirds of the sauce over the chicken and veggies.
  6. Add the 2 tbsp of neutral oil and toss thoroughly until everything is glistening and coated.
  7. Spread the mixture in a single, even layer on the baking sheet. Note: Overcrowding will cause the veggies to steam instead of roast.
  8. Roast for 12 minutes until the chicken starts to turn opaque and the pepper edges soften.
  9. Remove the tray and scatter the 1/2 cup raw cashews over the top.
  10. Drizzle the remaining sauce over the tray, toss gently, and bake for 8 more minutes until the cashews are golden and the chicken reaches 165°F.