One Sheet Spicy Cashew Chicken with Broccoli

One Pot Wonders with an oven-baked, sheet pan twist. This Cashew Chicken takes about 15 minutes to bake and will become a favorite new weeknight dinner.

One Sheet Spicy Cashew Chicken with Broccoli

One Sheet Spicy Cashew Chicken with Broccoli

We all love a good One Pot Wonder, right? It’s a favorite category on many a Pinterest board, and we have quite a few variations on that theme ourselves. One of my latest cookbook acquisitions is a whole new spin on the concept: the ingenious Sheet Pan Suppers, which is the brainchild of Dunk & Crumble’s Molly Gilbert. I’ve already made several recipes, have enjoyed every one, and have at least 7 or 8 others dog-eared for the near future.

My favorite so far, not just for flavor but speed and simplicity, is the Quick Chicken and Baby Broccoli with Spicy Peanut Sauce.  I adapted it here to be paleo, and I think the cashew butter works perfectly. If you omit the coconut palm sugar it’s also low-carb. See what you think! You might consider doubling the sauce to have extra on hand for an encore performance later in the week.

(This is not a sponsored post, by the way. I’m just fangirling.)

One Sheet Spicy Cashew Chicken with Broccoli

Spicy Cashew Chicken with Broccoli – the Before shot


One Sheet Spicy Cashew Chicken with Broccoli
 
Prep time
Cook time
Total time
 
This Spicy Cashew Chicken takes about 15 minutes to bake and will become a favorite new weeknight dinner.
Author:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • ¼ cup cashew butter
  • ¼ cup coconut aminos
  • juice and zest of 1 large lime (about 2 tablespoons liquid)
  • 1 tablespoon coconut vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sriracha (plus more to taste and for serving, because yum, sriracha)
  • 1½ lbs chicken breasts, thinly sliced
  • 1 bunch broccoli, florets halved
Instructions
  1. Whisk together the cashew butter, coconut aminos (or tamari), lime juice and zest, coconut vinegar (or rice vinegar), sesame oil, and sriracha.
  2. Preheat the oven to broil on high while you prep the chicken and broccoli. Slice the chicken thinly. Break the broccoli into florets with a bit of stem attached, and cut the larger florets in half.
  3. Line a sheet pan with parchment paper. Toss the broccoli and chicken in the sauce and then spread out over the sheet pan in a single layer. It'll be tight, but it should fit just fine.
  4. Broil for 12-15 minutes, turning chicken once halfway through. The broccoli will be well done, with the chicken cooked through and the sauce hot and sticky.
  5. Serve with extra lime slices and sriracha.

 

One Sheet Spicy Cashew Chicken with Broccoli

Spicy Cashew Chicken with Broccoli – the After shot

Other Sheet Pan Recipes from the original source, Dunk & Crumble:

Turkey Roulade with Autumn Hash
Apple Gallette
Spicy Brown Sugar Rosemary Cashews
Baked Brie and Berries

— posted by Anne

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