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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
Cook Time 25 minutes
Total Time 35 minutes
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.