Scale

1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

1 tablespoon cornstarch

2 tablespoons avocado oil or olive oil (divided)

2 bell peppers (red and yellow), chopped

1 medium red onion, sliced

1 cup unsalted cashews

Salt and black pepper to taste

For the Sauce:

1/3 cup low-sodium soy sauce (or tamari)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 teaspoon red pepper flakes (optional)

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1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

2. In a large bowl, toss cubed chicken with cornstarch, salt, and pepper until evenly coated.

3. In another bowl, toss bell peppers and red onion with 1 tablespoon oil.

4. Spread vegetables on one side of the sheet pan in a single layer.

5. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.

6. Pour half of the sauce over the chicken and toss to coat evenly.

7. Arrange the chicken on the other side of the sheet pan in a single layer.

8. Bake for 15–20 minutes, or until chicken reaches 165°F (74°C) and vegetables are tender-crisp.

9. Remove from oven, drizzle remaining sauce over everything, and sprinkle cashews on top.

10. Toss gently on the pan and return to oven for 2–3 minutes to lightly toast the cashews.

11. Remove from oven, garnish if desired, and serve immediately over rice or quinoa.

Do not overcrowd the pan—use two pans if doubling the recipe.

Cut chicken and vegetables into similar sizes for even cooking.

Add broccoli, snap peas, or carrots for extra vegetables.

Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently before serving.