Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 piece red bell pepper, sliced
- 1 cup snap peas
Sauce Ingredients
- 3 tablespoons vegetable oil
- 1/2 cup low sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
Toppings
- 2 pieces green onions, sliced
- Sesame seeds (for sprinkling)
Method
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, garlic, ginger, and crushed red pepper flakes if using.
- In a large bowl, combine the chicken pieces, broccoli, red bell pepper, and snap peas. Pour the sauce over the mixture and toss to coat everything evenly.
Cooking
- Spread the chicken and vegetables in a single layer on a large sheet pan. Make sure they’re not overcrowded for even cooking.
- Bake for about 20-25 minutes, or until the chicken is cooked through and slightly caramelized. Check that the chicken reaches an internal temperature of 165°F (74°C).
Finishing
- Remove the pan from the oven and sprinkle with roasted cashews and sliced green onions. If desired, add a sprinkle of sesame seeds.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 500mgFiber: 5gSugar: 8g
Notes
If you have leftovers, let the meal cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to four days. You can freeze it for up to a month. For best results, reheat in the oven or microwave until warmed through.
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