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Sheet Pan Thai Cashew Chicken and Vegetables
Prep Time: 5 Min   Cook Time: 20 Min   Total Time: 25 Min
SERVINGS: 4
Nutritional Facts
Serving Size: 1.5
Amount Per Serving
Calories 326
Calories from Fat 51
% Daily Value *
Total Fat 6g
8%
Saturated Fat 1g
4%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 74mg
24%
Sodium 1086mg
47%
Total Carbohydrate 27g
9%
Dietary Fiber 4g
15%
Sugars 15g
Protein 37g
* Percent Daily Values are based on a 2,000 calorie diet.Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
5
WeightWatchers® Points

Points are calculated by Slender Kitchen. Not endorsed by WW International Inc.

Ingredients
1/3 cup reduced sodium soy sauce
1/3 cup water
2 tbsp hoisin sauce
2 tbsp honey (or replace with Stevia for lower carb)
2 cloves garlic, minced
1 tbsp Asian garlic chili paste (optional, adjust to taste)
1 tbsp cornstarch
1.33 lbs boneless skinless chicken breast, chopped
1/2 tsp pepper
16 oz Asian vegetable mix
1/4 cup cashews
Directions
1
Preheat the oven to 400 degrees. Spray the chicken with cooking spray or toss with olive oil. Season with black pepper. Spread out on to a sheet pan in a single layer, covered in foil and sprayed with cooking spray. Bake for 10 minutes.
2
Meanwhile, add the soy sauce, water, hoisin, honey, garlic, Asian garlic chili paste, and cornstarch to a small pan. Bring to a boil and then turn down a low simmer. Cook for 4-6 minutes until it thickens and coats the back of a spoon. Watch the sauce to make sure it doesn't burn.
3
Remove the chicken from the oven. Add the vegetables and cashews to the pan. Drizzle with the sauce and toss to coat. Return to the oven and cook for 8-10 minutes until tender crisp.
Notes
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