We love using silan as a sub for hoisin, it’s healthier and gives a similar rich flavor. When cooking for a crowd a dish like this is easier in a sheet pan. You can fit more and it’s cleaner too.
Sheet Pan Cashew Chicken
Servings
4 Servings
Ingredients
- ¼ cup soy sauce
- 1 tablespoon silan or honey
- ½ teaspoon rice vinegar
- 1 teaspoon cornstarch
- 1 ½ pounds boneless skinless chicken thighs, cut into cubes
- ½ cup cashew nuts
- 1 bell pepper – cut into squares
- 1 can water chestnuts diced (optional)
- 2 stalks celery diced (optional)
Instructions
- Preheat oven to 400℉. Combine soy sauce, silan or honey, rice vinegar and cornstarch in a small bowl and set aside.
- Place chicken on a sheet pan and toss with half the sauce. Roast for 8 minutes.
- Scatter cashews, peppers, and water chestnuts and/or celery if using and any other veg of choice around the pan. Drizzle spoonfuls of sauce and roast for another 8-12 minutes until chicken is browned and cooked.
Nutrition
Nutrition Facts
Sheet Pan Cashew Chicken
Amount per Serving
Calories
363
% Daily Value*
Fat
13
g
20
%
Carbohydrates
25
g
8
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
38
g
76
%
* Percent Daily Values are based on a 2000 calorie diet.
Raw is fine but they may need more time to get roasted in the oven. It’s also a personal preference.
Can the cashews be raw or do they have to be roasted?