Description
Easy stir fried taste on a sheet tray – finish with cashews and cilantro
Ingredients
Scale
- 4 boneless skin less chicken thighs
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1 tablespoon tapioca flour
- 2 tablespoons toasted sesame oil
- 1 tablespoon coconut aminos
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon sriracha (or other hot sauce)
- 1/2 cup roasted cashews (whole, halves or pieces)
- 1 cup Enoki mushrooms (or other gourmet mushrooms)
- 1 teaspoon sesame seeds
- small handful of cilantro
Instructions
- Preheat your oven to 425F.
- On a baking sheet tray, mix together the chicken, bell pepper, onion and tapioca flour. Toss to coat.
- Add in the sesame oil, coconut aminos, fish sauce, brown sugar and sriracha. Toss to full coat everything. Let sit until the oven is heated – best to let marinade for 15-20 minutes while your oven heats up.
- Roast for 12 minutes. Remove and turn the chicken over and lightly toast the peppers and onions. Sprinkle with the cashews and mushrooms. Return the baking tray back to the oven for 10 minutes.
- Remove from the oven. Sprinkle the sesame seeds and cilantro on top.
- Serve with jasmine rice or rice noodles and extra hot sauce or soy sauce.
- Prep Time: 25
- Cook Time: 15
- Method: oven