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why make this recipe
Sheet Pan Cashew Chicken is a fantastic recipe for busy weeknights or when you’re craving a healthy meal that’s full of flavor. It combines tender chicken, crunchy vegetables, and crunchy cashews, making it a well-rounded dish. Plus, since it’s all made on one sheet pan, cleanup is quick and easy. This dish is not only delicious but also nutritious, packed with protein and vitamins from the vegetables.
how to make Sheet Pan Cashew Chicken
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup cashews
- 2 cups broccoli florets
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- Salt and pepper to taste
- 2 cups cooked rice or cauliflower rice, for serving
Directions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chicken, cashews, and veggies.
- In a small bowl, mix soy sauce, honey, sesame oil, garlic, ginger, salt, and pepper.
- Pour the sauce over the chicken and veggies, and toss to coat.
- Spread the mixture on a sheet pan in a single layer.
- Bake for 20-25 minutes, until the chicken is cooked through and the veggies are tender.
- Serve over rice or cauliflower rice.
how to serve Sheet Pan Cashew Chicken
Serve Sheet Pan Cashew Chicken over fluffy cooked rice or cauliflower rice. It’s a great way to enjoy the mix of flavors. You can also top it with green onions or sesame seeds for extra flavor. This dish can be served as a hearty lunch or dinner.
how to store Sheet Pan Cashew Chicken
To store any leftovers, let the chicken cool completely. Then, place it in an airtight container and keep it in the refrigerator. It will last for about 3-4 days. If you want to freeze it, portion it into freezer-safe containers. It can be stored in the freezer for up to 3 months.
tips to make Sheet Pan Cashew Chicken
- Cut the chicken into even-sized pieces for even cooking.
- Feel free to add or substitute other vegetables like carrots, zucchini, or onion according to your preference.
- If you like it spicy, add some red pepper flakes to the sauce.
- Make sure to spread the chicken and veggies in a single layer on the sheet pan to get that lovely roasted flavor.
variation
You can make a vegetarian version of this dish by using tofu instead of chicken. Simply follow the same directions but replace the chicken with firm tofu cut into bite-sized pieces.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables work well too. Just make sure to thaw and drain them before adding to the pan.
Can I make this dish ahead of time?
Yes, you can prep the chicken and veggies and marinate them in the sauce a day in advance. Just bake it when you’re ready to eat.
What can I serve with this dish?
Besides rice, you can serve it with quinoa, noodles, or even steamed greens for a complete meal.
Sheet Pan Cashew Chicken
A quick and healthy Sheet Pan Cashew Chicken recipe made with tender chicken, crunchy vegetables, and cashews, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup cashews
- 2 cups broccoli florets
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- Salt and pepper to taste
- 2 cups cooked rice or cauliflower rice, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Combine chicken, cashews, and veggies in a large bowl.
- Mix soy sauce, honey, sesame oil, garlic, ginger, salt, and pepper in a small bowl.
- Pour the sauce over the chicken and veggies, and toss to coat.
- Spread the mixture on a sheet pan in a single layer.
- Bake for 20-25 minutes, until the chicken is cooked through and the veggies are tender.
- Serve over rice or cauliflower rice.
Notes
Cut the chicken into even-sized pieces for even cooking. Feel free to add or substitute other vegetables like carrots or zucchini. For a spicy kick, add red pepper flakes to the sauce.