Ingredients: One pound boneless skinless chicken tenderloins cut into cubes; one red pepper; one yellow pepper; one crown broccoli florets; 10-15 sugar snap peas; 1/2 cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 2 tablespoons chili sauce; 1 tablespoon cider vinegar; 2 tsp. rice vinegar; 2 shallots, minced; 1/2 tsp. garlic salt; 1/4 tsp. pepper; 1/2 tsp. ginger; 1 cup cashews
Directions: Preheat oven to 350 degrees. In a medium size mixing bowl, combine the soy sauce, brown sugar, sesame oil, chili sauce, and vinegars. Whisk to combine. Stir in the shallots and seasonings. Rinse and slice the peppers. mince the shallots. Place in a large mixing bowl, along with sugar snap peas. Pour half the marinade over the veggies. Rinse the chicken and pat dry with paper towel. Cut the chicken into cubes. Place in a medium size mixing bowl. Pour remaining marinade over chicken. Line a 12 X16 sheet pan with foil. Place the veggies and chicken on sheet pan. Garnish with cashews. Bake for 40 minutes, or until veggies are tender and chicken is no longer pink.