1/2 cup low sodium soy sauce or coconut amino
2 T apple cider vinegar
2 T raw honey
2 T sesame oil
2 tsps fresh minced ginger
2 cloves fresh garlic, minced
2 T Cajun seasoning
2 T cornstarch + 1/3 cup water
1 lb skinless boneless chicken thighs, cut into bite sized pieces
sea salt and black pepper, to taste
2 cups broccoli florets (1 large head)
1 red bell pepper, diced into large pieces
1 cup raw unsalted cashews
- Garnish with sesame seeds and green onions
In a saucepan, combine soy sauce, ACV, honey, sesame oil, ginger, garlic, Cajun seasoning, cornstarch and water, whisk until well combined. Place your saucepan over medium-low heat. Whisking constantly, bring to a simmer. Reduce heat to low and let it cook until sauce is thick and bubbly. Remove from the heat and allow your sauce to cool at room temperature
Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
Cut the chicken and bell pepper into 1-inch cubes; broccoli florets into small bite-size pieces. Season chicken lightly with sea salt and pepper. Drizzle HALF of your prepared sauce on top of chicken pieces, toss until well coated. Place coated chicken onto your prepared baking sheet, in a single layer. Bake for 8 minutes, flipping halfway through, to ensure even browning.
Combine broccoli, bell pepper, and cashews in a bowl, drizzle the remaining sauce on top and toss well.
Remove the sheet pan from the oven and spread the vegetables out. Be sure that nothing overlaps. Place sheet pan back into the oven and bake for additional 10-12 minutes until chicken is cooked through.
Garnish with sesame seeds and green onions.
Low sodium dieters, omit the salt during the cooking process and only add to taste at the end. Don’t like it spicy? Reduce the Cajun Seasoning.