Cashew Chicken
One Pan & Done
30 min.
4
X
Ingredients
1/2 cup low-sodium soy sauce2 cloves garlic, minced
1/4 cup olive oil1 red bell pepper, cut thinly
2 Tbsp. oyster sauce2 large carrots, cut into thin rounds
2 Tbsp. toasted sesame oil1 8 oz. can diced water chestnuts, drained
1 Tbsp. rice vinegar2 boneless skinless chicken breasts, cut in half horizontally to make 4 cutlets
1 Tbsp. packed dark brown sugar1/2 cup roasted salted cashews
1 Tbsp. minced fresh ginger3 green onions, thinly sliced
Directions
Make rice. Preheat oven to broil, with rack 4” from heat. Oil a sheet pan with olive oil. In a small bowl whisk together soy sauce, olive oil, oyster sauce, sesame oil, rice vinegar, brown sugar, ginger and garlic until well mixed. Toss bell pepper, water chestnuts and carrots in prepared pan with 1/2 the sauce. Place chicken cutlets among vegetables and drizzle with remaining sauce, turning to coat. Put pan in oven and cook for 6 minutes; turn chicken over and cook a further 6 minutes, being careful not to burn veggies. Toss cashews on during last 30 seconds of cooking. Remove pan from oven and sprinkle with onions. Serve with rice.