Preheat the oven to 425. Spray a 9 x 13-inch baking dish with cooking spray.
Lay the chicken pieces in the prepared pan. Add the snow peas, cashews, and scallions to the pan.
In a small dish whisk together the chicken broth, soy sauce, sherry, cornstarch, honey, garlic, sesame oil, and red pepper flakes. Pour this over the chicken and vegetables in the pan.
Place the pan in the oven and bake until the chicken is cooked through and the sauce has thickened and bubbles, about 15 to 20 minutes. Sprinkle with sesame seeds if you like.
Notes
Nutritional values are approximate and are based on ¼ of the recipe. Refrigerate leftovers promptly and use within 4 days.Sauce: If you like lots of sauce, double the sauce ingredients.Chicken: I like to buy chicken breast, but if you prefer you can use thigh meat. Chicken tenders are super convenient. If you don't want to chop the chicken, you can use them whole. Just adjust the baking time to suit.Veggies: You can swap out the snow peas for any number of veggies, including celery, water chestnuts, broccoli, snap peas, celery, green beans, or chopped zucchini.Double batch: If you want to make a double batch, use two 9x13-inch pans. You don't want to crowd the pan as it will increase the cook time.