• Kristina Louise

One Pan Cashew Chicken

Being a single mom, cooking can be difficult.

What exactly can you make for 1.5 people without being super wasteful.

& let's face it... Most kids are picky AF! Which only limits your options even more.

No worries mommies... I'm right there with you.

Although Chloe has come a long way with her eating and nutrition habits, it still isn't always easy. It is definitely a process.

So to make things a little easier on both of us, I googled a crap ton of recipes!

I left open a bunch of tabs for Chloe to go through.

By this point everything was pretty healthy and thing I would eat. Now time for Chloe-nator.

She went through all of my tabs, closing the ones she didn't like. I then printed everything out for quick easy reference. Of course I bookmarked it all too. You know how I do. ;)

Now, all of these recipes are in a binder in the kitchen making meal planning super easy!!!

We've done this process a few times now and I have also printed stuff for myself. It's truly been a lifesaver!


For the Sauce

6 tablespoons low sodium-soy sauce

1 tablespoon hoisin sauce

3/4 tablespoons apple cider vinegar

2 tablespoons honey

1 teaspoon toasted sesame oil

1/2 teaspoon fresh minced ginger

2 cloves garlic minced

2 tablespoons cornstarch

1/2 cup water plus more as needed to thin out sauce

For the chicken and vegetables

2 medium skinless boneless chicken thighs or breasts cut into 1" inch cubes

Salt and black pepper to taste

1 1/2 cups broccoli florets about 1 head

1 red bell pepper cut into chunks

1/2 green bell pepper cut into chunks (optional - for extra color)

2/3 cup roasted unsalted cashews

Optional garnishes

Toasted sesame seeds and chopped green onions


For the sauce:

In a medium saucepan over medium heat, whisk together soy sauce, hoisin sauce, vinegar, honey, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

For the chicken and vegetables

Preheat oven to 400°Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.Season chicken with salt and black pepper then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.Cook in preheated oven for 8 minutes then remove the pan.Arrange the broccoli florets, bell peppers and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.**Remove pan from oven and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.

You can read the full recipe here >>> https://therecipecritic.com/sheet-pan-cashew-chicken/

This meal also works great for weekly prep as it makes a lot and tastes delicious even after reheated!

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