Sheet Pan Cashew Chicken: Easy Weeknight Dinner (Print Version)
Sheet Pan Cashew Chicken delivers a flavorful, quick, and easy weeknight meal. Tender chicken, crisp veggies, and crunchy cashews roasted with a savory sauce.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ The Sheet Pan Stars
01 -
1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
2 large bell peppers (e.g., 1 red, 1 yellow), cored and cut into 1-inch pieces
03 -
1 lb broccoli florets
04 -
1 cup raw cashews
05 -
Salt and black pepper to taste
→ Sweet & Savory Glaze
06 -
1/2 cup low-sodium soy sauce
07 -
1/4 cup honey
08 -
2 tbsp rice vinegar
09 -
1 tbsp toasted sesame oil
10 -
1 tbsp grated fresh ginger
11 -
2 cloves garlic, minced
12 -
1 tbsp cornstarch
→ Fresh Finishers
13 -
3 green onions, thinly sliced
14 -
1 tsp sesame seeds, for garnish
# Instructions:
01 -
Preheat your oven to 400°F. Line a large, sturdy baking sheet with parchment paper for easy cleanup. This simple step ensures your Easy Sheet Pan Cashew Chicken Recipe cooks evenly and prevents sticking to the pan.
02 -
In a medium bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp grated fresh ginger, 2 cloves minced garlic, and 1 tbsp cornstarch until smooth and well combined.
03 -
On the prepared baking sheet, combine 1 1/2 lbs boneless, skinless chicken thighs (cut into 1-inch pieces), 2 large bell peppers (cored and cut into 1-inch pieces), 1 lb broccoli florets, and 1 cup raw cashews. Season lightly with salt and black pepper to taste.
04 -
Pour the prepared glaze evenly over the chicken and vegetables on the sheet pan. Toss everything thoroughly with tongs or your hands to ensure all ingredients are well coated. Spread the mixture into a single layer for the best Easy Sheet Pan Cashew Chicken Recipe.
05 -
Bake for 15 minutes. After 15 minutes, carefully remove the sheet pan from the oven and give the ingredients a good stir. This helps promote even cooking and browning of the chicken and vegetables.
06 -
Return the sheet pan to the oven and continue baking for another 10-15 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender-crisp. This completes your Easy Sheet Pan Cashew Chicken Recipe.
07 -
Remove the sheet pan from the oven. Garnish the finished dish with 3 thinly sliced green onions and 1 tsp sesame seeds. Serve your delicious Easy Sheet Pan Cashew Chicken immediately over rice or noodles.
# Notes:
01 -
Feel free to swap chicken thighs for chicken breast, just be mindful that breast meat may cook slightly faster, so adjust roasting time accordingly to prevent drying out.
02 -
Store leftover Easy Sheet Pan Cashew Chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
03 -
For a touch of heat, add a pinch of red pepper flakes to the glaze mixture. You can also add other quick-cooking veggies like snap peas during the last 10 minutes of baking.
04 -
This dish is fantastic served over steamed jasmine rice, brown rice, or even quinoa. For a low-carb option, serve with cauliflower rice or a fresh side salad.
# Tools You'll Need:
01 -
Large sheet pan
02 -
Large mixing bowl
03 -
Small mixing bowl
04 -
Whisk
05 -
Measuring cups and spoons
06 -
Cutting board
07 -
Sharp knife
# Nutrition Facts (Per Serving):
Calories: 645 kcal
Total Fat: 35 g
Total Carbohydrate: 43 g
Protein: 54 g