chicken and veggies:
5 pounds cubed boneless skinless chicken breasts cut into 1-inch cubes
1/4 cup cornstarch
1/4 cup water
2 tablespoons soy sauce
1 teaspoon neutral oil
3 cups broccoli florets
2 chopped red bell pepper
4-6 zucchinis
yellow onion, sliced
sauce:
2 tablespoons minced ginger
2 tablespoons minced garlic
1/4 cup tablespoons honey / maple syrup
3/4 cup soy sauce
1/2 cup hoisin sauce
1/2 cup rice wine vinegar
1 tablespoon sesame oil
1/2 cup water
Preheat the oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper and set aside.
Arrange the chicken on the sheet pan. Pour over the cornstarch, water, oil and soy sauce and toss.
Then, bake for 20 minutes, tossing halfway (Use two trays if there’s crowding).
Remove from heat and add to the mixing bowl with the sauce (next step).
While the chicken is baking, in a small pot, mix together all the sauce ingredients (starting with the garlic and ginger and sauteeing slightly) and let simmer on medium heat until bubbly (5 minutes). Pour into a large mixing bowl.
Increase temperature to 450F. Arrange the vegetables on a sheet tray and bake for 15-20 minutes, until cooked through. Once finished, add to the large mixing bowl and toss everything until combined.
Serve with rice and top with cashews.