1 lb chicken breasts, pounded out to ¼” thick and cut into 2” strips
4 cups vegetables, fresh and/or frozen (I used a combination of bell peppers, carrots, green beans and peas)
2/3 cup cashews
3 green onions, white and green parts sliced.
½ cup chicken stock
4 Tbsp soy sauce (I use liquid aminos)
2 Tbsp apple cider vinegar
1 Tbsp sriracha sauce
2 tsp minced garlic
¼ cup cornstarch
2 Tbsp honey
2 tsp sesame seed oil
1 tsp sesame seeds to garnish (optional)
Preheat the oven to 350F.
Spray a 9” x 13” glass pan with cooking spray or grease with a butter wrapper.
Place the chicken pieces in a single layer in the pan.
Top with the cashews and 4 cups of vegetables.
Add all the white onions and about half of the green onions on top. In a small bowl, whisk together the ingredients for the sauce: stock, soy sauce, vinegar, sriracha, cornstarch, honey, garlic and sesame seed oil.
Pour over the vegetables and chicken.
Bake for 25-30 minutes, until the sauce is bubbly and the chicken is cooked through.
Let cool slightly for about 5 minutes for the sauce to thicken.
Garnish with sliced green onions and sesame seeds. Salt and pepper to taste.