This Cashew Chicken Tray Bake

This Cashew Chicken Tray Bake is a must try! Cre by Ingredients - serves 4 600g chicken tenderloins 1 large head of broccoli 2 large capsicums 1 onion 1/2 cup cashews (see notes) To serve: cooked rice, spring onion, chilli Sauce: 4 tablespoons oyster sauce (80ml) 2 tablespoons salt reduced soy 1.5 tablespoons sesame oil 1.5 tablespoons honey 1 tablespoon rice wine vinegar 3 garlic cloves (finely chopped or crushed) Grated ginger, chilli flakes or sriracha (optional) Notes - use seasonal vegetables that you enjoy. Cauliflower, baby corn, onion, pak Choy, snow peas would all be great additions as they don’t release a lot of water when baked. If your cashews are raw/natural add them in with the chicken and cook for 15 mins. If using already roasted cashews, five minutes is all they will need. Method 1. Make sauce by mixing all the ingredients listed until well combined. 2. Cut chicken tenderloins into 3cm chunks. Add to a bowl and season with pepper (no salt as the sauce is salty). 3. Add approx 1/4 cup of the sauce marinade to the chicken and stir to combined. 4. Preheat oven to 200c. 5. Prepare vegetables - cut broccoli into smaller florets and thinly slice the stem. Cut capsicum into chunks and thinly slice onion. 6. Line a extra large oven tray with baking paper. 7. Spread vegetables in an even layer. Add most of the sauce and stir to coat (drizzle any remainder over final cooked dish) 8. Bake veg for 10 minutes. 9. Remove tray and add chicken stir to toss. Bake chicken and vegetables for a further 10 minutes. 10. Scatter cashews on top and bake for a further 5 minutes. 11. Remove tray from oven. Sprinkle with spring onion and sliced chilli. Serve with cooked rice that has a few drops of sesame oil mixed in and enjoy! Follow to get more daily recipes =================================

Good

% Daily Values based on a 2,000 calorie diet