Description
A delicious and easy-to-make Cashew Chicken Sheet Pan Dinner that combines tender chicken, colorful vegetables, and crunchy cashews, all baked to perfection.
Ingredients
Scale
- 2 cups boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup raw cashews
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the chicken, bell peppers, broccoli, and snap peas.
- In a separate bowl, whisk together the soy sauce, honey, sesame oil, garlic, ginger, cornstarch, salt, and pepper. Pour this mixture over the chicken and vegetables, tossing to coat evenly.
- Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
- Sprinkle the cashews over the top of the chicken and vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Stir halfway through cooking for even roasting.
- Serve over cooked rice or quinoa, and enjoy!
Notes
- For a spicier kick, add red pepper flakes or sriracha to the sauce.
- Substitute the chicken with tofu or shrimp for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg