Sheet Pan Sweet Sour Cashew Chicken
This recipe combines 2 well-known Asian-inspired dishes into a sheet pan and those recipes are the sweet-sour chicken and stir fry cashew chicken. Perfectly cooked chicken and vegetables with crunchy roasted cashew coated in a sweet and sour sauce that has applesauce and apple cider vinegar as a highlighted main ingredient for bringing up the tangy flavor in this fall!
Ingredients
Cooking Instructions
step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
Spread Cashew Nuts (1 cup) on the tray. Roast in the oven for 5 minutes.
step 3
Cut the Boneless, Skinless Chicken Breast (1 lb) into 1-inch cubes. Season with Salt (1 tsp) and Ground Black Pepper (1/2 tsp), then toss in Corn Starch (3 Tbsp).
step 4
Remove cashews from the tray and set them aside. Spray the Nonstick Cooking Spray (as needed) on the same tray, then spread chicken cubes around the tray and spray more oil on top of the chicken. Bake for 5 minutes.
step 5
In the saucepan over medium heat, add Apple Sauce (1 cup), Apple Cider Vinegar (4 Tbsp), Soy Sauce (1 tsp), Ketchup (4 Tbsp), Brown Sugar (4 Tbsp), Garlic (3 cloves), and Crushed Red Pepper Flakes (1 tsp). Cook the sauce until thickened, about 5-10 minutes.
step 6
Remove the tray from the oven. Push the chicken cubes to the side, add Red Bell Pepper (1), Yellow Bell Pepper (1), and Red Onion (1). Bake in the oven for 10 minutes.
step 7
Remove the tray from the oven. Sprinkle cashew around the tray and pour the sauce over the tray. Toss to coat.
step 8
Garnish with Scallion (1 Tbsp) and White Sesame Seeds (1 tsp). Serve with White Rice (to taste) if desired.