Monday, April 1, 2019

One Pan Cashew Chicken

Anyone else like to make meals in ONE pan? A single pan means way less clean up and that, to me, is cooking gold.


I grew up on cashew chicken take out...it was always my go-to order and this recipe does not disappoint. It has all the flavors, plus, extra veggies and way less sugar.  PLUS, this is super easy to prep beforehand to make it the easiest throw-together-meal on busy nights.




One Pan Cashew Chicken

What you need:

for the sauce

  • 6 TBSP coconut aminos (of if not on hand, soy sauce)
  • 1 TBSP apple cider vinegar
  • 3 TBSP honey
  • 1 tsp sesame oil
  • 1/2 tsp minced ginger
  • 2 tsp minced garlic
  • 2 TBSP cornstarch
  • water to thin the sauce as needed
for the rest
  • 1 lb chicken breast cut into cubes
  • 1 head cauliflower (I used purple cauliflower for fun)
  • 2 stalked celery, diced
  • 3/4 cup cashews
  • Salt and pepper to taste
  • Rice or cauliflower rice (or my fav...some of both)
What you do: 

for the sauce
  1. In a bowl, whisk together all the sauce ingredients 
  2. That's it-boom.
for the rest
  1. Preheat the oven to 400 degrees
  2. Line a sheet pan with foil (for easy clean up) and spray with cooking spray
  3. Toss the chicken with salt, pepper and half the sauce
  4. Spread chicken on prepared sheet pan and cook for 8-10 minutes
  5. Toss cauliflower, celery and cashews in the remaining sauce
  6. Spread evenly around chicken
  7. Cook for an additional 10 minutes or until chicken is cooked through
  8. Serve over your choice of rice
ENJOY!

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