I went a bit rogue with this recipe. To the sauce I added a tablespoon each of miso paste & brown mustard. I added a 1/4 teaspoon of red pepper flakes & doubled the sauce like most readers suggested. (I left the honey at 3 tablespoons & only added an extra tablespoon of tamari sauce to keep sweet or salty from overwhelming the dish.) I took it a step further & added a tablespoon of corn starch to the sauce to thicken it while baking.
I used boneless, skinless chicken thighs which I left whole. After marinating, I baked them first for about 15 minutes then added the veggies with the rest of the sauce.
(Red pepper, green beans, shallot & quartered mushrooms.) I baked it for 15 minutes more, sprinkling gin the cashews the last 5 minutes of baking. When finished, I garnished with lime juice & sesame seeds. Definitely a go-to quick recipe!
