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jhessica

Cashew Chicken Sheet Pan Dinner: A Simple Recipe Delight!

A delicious and easy-to-make Cashew Chicken Sheet Pan Dinner that combines tender chicken, colorful vegetables, and crunchy cashews, all baked to perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, combine the chicken, bell peppers, broccoli, and snap peas.
  3. 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.
  4. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
  5. Sprinkle the cashews over the top of the chicken and vegetables.
  6. 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.
  7. Serve over cooked rice or quinoa, and enjoy!

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 100mgSodium: 800mgFiber: 4gSugar: 10g

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.

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