***Recipe courtesy of our awesome friends at PaleoHacks***
This better-than-takeout cashew chicken is baked on a sheet pan and tossed in a sweet and sticky Asian sauce!
Dinner is a cinch with this sheet pan recipe inspired by the flavors of Asian takeout. Crunchy cashews nestle in between bites of juicy chicken and colorful veggies packed with anti-inflammatory goodness. The sauce seals in savory stir-fry flavor you’d expect from takeout, but without the high sodium, soy, and preservatives.
Tip: This is a great meal prep recipe to have in your arsenal for a “cook once, eat four times” dish! Simply divide into four portions after cooking and store in airtight containers in the refrigerator for up to one week.
The flavor-packed sauce doubles as a marinade for the chicken. We recommend that you marinate the chicken at least two hours, although eight hours is recommended for more flavorful chicken. Ava Jane’s avocado oil provides the perfect base to this marinade with a light flavor that also boasts a high smoke point, making it great for the eventual high-heat cooking.
Start by stirring the avocado oil with coconut aminos, sesame oil, apple cider vinegar, coconut sugar, garlic, ginger and chili flakes until the sugar is dissolved. Place the diced chicken breasts in a shallow glass dish and pour 1/3 of the marinade on top. Cover and refrigerate 2-8 hours. Set the remaining marinade aside.
When you’re ready for dinner, pour the remaining marinade in a small saucepan and heat until it’s steaming. Next, whisk in tapioca starch until the sauce is nice and thick. Remove from heat and set aside to cool.
