This is the kind of dinner that hits that takeout craving without feeling heavy. Tender chicken, crisp peppers and celery, and toasted cashews get coated in a savory, gingery sauce that turns glossy and caramelized around the edges in the oven. It’s salty, a little sweet, plenty crunchy, and exactly the kind of dinner I want to pile into a bowl and dig into.
Servings: FOUR
INGREDIENTS
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
3 celery stalks, sliced 1/2-inch thick on the diagonal
3 cloves garlic, grated
1 tablespoon fresh ginger, grated
1/3 cup tamari
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon avocado oil
2 teaspoons cornstarch
3/4 cup raw unsalted cashews
PREPARATION
Heat oven: Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.
Make sauce: Whisk garlic, ginger, tamari, rice vinegar, honey, avocado oil and cornstarch until smooth.
Start vegetables: Add red bell pepper, green bell pepper and celery to sheet pan. Toss with half of sauce and spread into an even layer. Roast for 5 minutes.
Sauce chicken: Toss chicken with remaining sauce until evenly coated.
Add chicken: Remove sheet pan from oven. Add chicken and any sauce from bowl to vegetables, spreading everything into a single layer with a little space between pieces. Roast for 10 minutes. Remove sheet pan from oven, toss chicken and vegetables, then scatter cashews over top.
Finish: Return sheet pan to oven and roast for another 5 to 8 minutes, until chicken reaches 165°F (74°C), vegetables are tender-crisp, cashews are toasted and sauce is glossy and clinging to chicken and vegetables.
Plate: Toss everything directly on sheet pan to coat with sauce, season as needed and serve hot, with rice if desired.
Notes:
For the best browning, use a large sheet pan and spread everything into a single layer. Crowding the pan will cause the chicken and vegetables to steam.
Cut the chicken into evenly sized 1/2-inch pieces so it cooks quickly and evenly without overcooking the vegetables.
