I’ve made this recipe a few times now, and I think I finally got it perfect. I doubled the sauce as suggested in other reviews. I added about 2 tablespoons of oyster sauce to the sauce this time. I put 1/3 of the sauce in with the cubed chicken to marinade for a few minutes while I chopped vegetables. I added another third of the sauce to the vegetables and toss them on the pan, but I added chicken at this stage. I just had it all mixed together on one big sheet pan. I baked for 15 minutes then I added some quartered mushrooms, the cashews and one can diced water chestnuts. Then bake for another 15 minutes. As another reviewer suggested, I poured all the liquid off of the baking sheet once everything was cooked, and added a cornstarch slurry to thicken that liquid along with the remaining 1/3 sauce. The sauce sticks to the chicken and vegetables so much better if you thicken it up.
