One Pan & Done: Hassle-Free Meals from the Oven to Your Table by Molly Gilbert

Author:Molly Gilbert
Language: eng
Format: epub
Publisher: Clarkson Potter
Published: 2017-02-07T05:00:00+00:00

CASHEW CHICKEN & VEGGIES

½ cup less-sodium soy sauce

¼ cup vegetable oil

2 tablespoons oyster sauce

2 tablespoons toasted sesame oil

1 tablespoon rice vinegar

1 tablespoon packed dark brown sugar

1 tablespoon minced fresh ginger

2 cloves garlic, minced

1 red bell pepper, cut into ½-inch squares

2 large carrots, peeled and cut into very thin (¼-inch) rounds

1 (8-ounce) can sliced water chestnuts, drained

4 to 6 thin-cut boneless skinless chicken breasts (1 to 1½ pounds total)

½ cup roasted salted cashews

3 scallions, white and light green parts only, thinly sliced

2 tablespoons chopped fresh cilantro

1Preheat the oven to broil, with a rack 4 inches from the heat. Line a sheet pan with foil or mist with cooking spray.

2In a small bowl, whisk together the soy sauce, vegetable oil, oyster sauce, sesame oil, rice vinegar, brown sugar, ginger, and garlic until well combined.

3Toss the bell pepper, carrots, and water chestnuts on the prepared pan with half of the sauce, spreading everything out evenly.

4Place the chicken cutlets among the vegetables and drizzle with the remaining sauce, turning to coat. Transfer the pan to the oven and broil until the chicken is just cooked through and the vegetables are well charred, 10 to 12 minutes, flipping the chicken halfway through. Keep a close eye on the pan to prevent burning. In the last 30 seconds of cooking, toss the cashews onto the pan just to warm up and brown further.

5Serve the cashew chicken hot from the oven, sprinkled generously with the scallions and cilantro.

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