Sheet Pan Cashew Chicken

Why make this recipe

Sheet Pan Cashew Chicken is a great choice for busy weeknights. It is simple to prepare and cooks all in one pan, which means less cleanup for you. The dish combines healthy chicken with crunchy cashews and vibrant vegetables, all tossed in a delicious sauce. You can serve it over rice or noodles for a complete meal that is both satisfying and flavorful.

How to make Sheet Pan Cashew Chicken

Making Sheet Pan Cashew Chicken is straightforward and quick. With just a few steps, you’ll have a delicious dinner ready in no time.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1 cup cashews
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp ginger, minced
• Salt and pepper to taste
• Cooked rice or noodles for serving (optional)

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine chicken pieces, cashews, and mixed vegetables.
3. In a separate bowl, whisk together soy sauce, honey, olive oil, garlic powder, ginger, salt, and pepper.
4. Pour the sauce over the chicken mixture and toss to coat evenly.
5. Spread the mixture onto a sheet pan in a single layer.
6. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Serve over cooked rice or noodles if desired.

How to serve Sheet Pan Cashew Chicken

You can serve Sheet Pan Cashew Chicken warm over a bed of rice or noodles. This adds an extra layer of flavor and makes the meal more filling. Feel free to garnish the dish with green onions or sesame seeds for a delicious finishing touch.

How to store Sheet Pan Cashew Chicken

To store leftovers, let the chicken cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to three days. To reheat, simply warm it in the microwave or in a skillet on the stove until heated through.

Tips to make Sheet Pan Cashew Chicken

• Make sure to cut the chicken into even pieces for even cooking.
• You can add other vegetables like snap peas or zucchini if you prefer.
• For a spicier version, try adding some red pepper flakes to the sauce.

Variation

For a vegetarian version, you can replace the chicken with tofu. Just be sure to press the tofu to remove excess moisture for better texture.

FAQs

Can I use frozen vegetables?
Yes, you can use frozen mixed vegetables. Just add a few extra minutes to the baking time to ensure they cook through.

Can I prepare this dish ahead of time?
You can marinate the chicken and veggies and store them in the fridge for a few hours before baking, making it easier to bake later.

What can I serve with Sheet Pan Cashew Chicken?
It pairs well with steamed rice, noodles, or even a fresh salad for a light meal.

Sheet Pan Cashew Chicken

A quick and easy recipe for Sheet Pan Cashew Chicken featuring tender chicken, crunchy cashews, and vibrant vegetables all in a delicious sauce, perfect for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Fusion

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb chicken breast, cut into bite-sized pieces Ensure even sizes for uniform cooking
• 1 cup cashews
• 2 cups mixed vegetables (bell peppers, broccoli, carrots) Other vegetables like snap peas or zucchini can also be added
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp ginger, minced
• Salt and pepper to taste
• Cooked rice or noodles for serving (optional)

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine chicken pieces, cashews, and mixed vegetables.
3. In a separate bowl, whisk together soy sauce, honey, olive oil, garlic powder, ginger, salt, and pepper.
4. Pour the sauce over the chicken mixture and toss to coat evenly.
5. Spread the mixture onto a sheet pan in a single layer.

Cooking

1. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Serving

1. Serve warm over cooked rice or noodles if desired. Garnish with green onions or sesame seeds for extra flavor.

Notes

To store leftovers, let the chicken cool completely, transfer to an airtight container, and store in the refrigerator for up to three days. Reheat in the microwave or skillet until heated through.