EASY CASHEW CHICKEN AND VEGGIES
Serves
3-4 servings Total Time
30 minutes
3-4 servings Total Time
30 minutes
Recipe by
The College Housewife
Ingredients
- 1 Taylor Farms Pad Thai Stir Fry Kit
- 1.5 Lbs Chicken Breast
- 1 tablespoon olive Oil
- 1 thumb of ginger, minced
- 3 fresh garlic cloves, minced
- 1 tablespoon of honey
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 2 tablespoon rice wine vinegar
- 2 teaspoons fish sauce
- 1 tablespoon red chili sauce
- 2 tablespoons corn starch Red Chili Flakes or Sriracha (add to your own spice level!)
- 1 cup cashews, unsalted
- Green Onions, sliced
- Sesame Seeds
- brown rice, for serving
Directions
- In a small bowl whisk together olive oil, fresh ginger, fresh garlic, honey, sesame oil, soy sauce, rice wine vinegar, sh sauce, red chili sauce, corn starch, and red chili akes or sriracha.
- Coat chicken with cashew chicken sauce and marinate for 20-30 minutes.
- Preheat oven to 375 F, line a large baking sheet with parchment paper. Add chicken and cashews to half of the baking sheet and cook for 8-10 minutes.
- Remove chicken from oven and add in vegetables. Drizzle vegetables generously with olive oil, and return the baking sheet to the oven for an additional 8-10 minutes or until the chicken is cooked through.
- Drizzle vegetables and chicken with Taylor Farms pad thai sauce, top chicken and vegetables with sliced green onions, sesame seeds, and brown rice.
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