Sheet Pan Cashew Chicken: 1 AMAZING Meal

You know those weeknights? The ones where the clock is ticking, everyone’s starving, and the thought of dirtying a million dishes just makes you want to order pizza? Yeah, I’ve been there SO many times! That’s exactly why I fell head-over-heels in love with this Sheet Pan Cashew Chicken. It’s seriously my go-to when I need something tasty, healthy, and crazy easy to whip up. I remember I was experimenting with a few pantry staples one evening, and this combination just clicked. The sweet and savory glaze, the tender chicken, the crunchy cashews, all kissed by the oven’s heat on one single pan… it’s a complete game-changer for busy families. Trust me, this recipe has saved my sanity more times than I can count!

Why You’ll Love This Sheet Pan Cashew Chicken

Seriously, this recipe is a lifesaver for a reason! Here’s why it’s become my little weeknight superhero:

• Super Speedy: We’re talking 15 minutes of prep and only 25 minutes in the oven. Dinner on the table in under 45 minutes!
• Minimal Cleanup: This is the best part! Everything cooks on one pan, so you only have *one* thing to wash. Hallelujah!
• Packed with Flavor: The simple soy-honey glaze is addictive, coating tender chicken and crisp-tender veggies with the perfect sweet and savory balance.
• Healthy-ish: With lean protein, plenty of veggies, and healthy fats from the cashews, it feels like a guilt-free win.

Sheet Pan Cashew Chicken Ingredients You’ll Need

Okay, so you don’t need a super fancy grocery list for this one! It’s all about those core ingredients that make it taste amazing. Here’s what I always grab:

• 1.5 pounds boneless, skinless chicken thighs, cut into nice bite-sized pieces (about 1-inch)
• 1 red bell pepper, chopped into bite-sized chunks
• 1 green bell pepper, same size chunks for a little color variety
• 1 red onion, cut into wedges or chunks
• 1 cup broccoli florets, make sure they’re not too big
• A generous 1/2 cup of roasted cashews – these are crucial for that crunch!
• 3 tablespoons of soy sauce (or tamari if you’re going gluten-free!)
• 2 tablespoons of honey to get that lovely sticky sweetness
• 1 tablespoon of sesame oil for that nutty aroma
• 1 teaspoon of fresh ginger, grated. Don’t skip the fresh stuff, it makes a difference!
• 2 cloves of garlic, minced nice and fine
• 1 tablespoon of cornstarch to help thicken everything up and coat the chicken
• 2 tablespoons of water, just to get the cornstarch mixed in
• 1 tablespoon of vegetable oil (or another neutral oil you like), for tossing the veggies

That’s pretty much it! Simple, right? Having everything prepped makes cooking this Sheet Pan Cashew Chicken a breeze.

Essential Equipment for Sheet Pan Cashew Chicken

You really don’t need a ton of fancy gadgets for this easy Sheet Pan Cashew Chicken. Just a few basics will do the trick! You’ll want a nice, large baking sheet – the bigger the better so things don’t get too crowded. Lining it with some parchment paper is my secret for zero sticking and even easier cleanup. Oh, and grab a couple of bowls: a small bowl for mixing up that yummy sauce and a large bowl for tossing all those veggies and chicken. That’s it! See? Anyone can do this.

Step-by-Step Guide to Making Sheet Pan Cashew Chicken

Okay, let’s get this amazing Sheet Pan Cashew Chicken into the oven! It’s really as easy as it sounds. Just follow these steps and you’ll have a fantastic meal ready in no time.

Preparing the Sauce for Your Sheet Pan Cashew Chicken

First things first, let’s whip up that magical sauce! Grab a small bowl and whisk together the soy sauce, honey, sesame oil, fresh ginger, and minced garlic. This little mixture is where all the amazing flavor comes from. Just give it a good stir until it’s all combined and smells incredible!

Coating the Chicken for Sheet Pan Cashew Chicken

Now, for the chicken! Take your chicken pieces and put them in a separate bowl. Pour about *half* of that glorious sauce over them. Then, sprinkle on the cornstarch. Gently toss everything together so each piece of chicken gets a nice, even coating. The cornstarch helps make the chicken extra tender and gives the sauce something to cling to!

Tossing the Vegetables for the Sheet Pan

Time for the veggies! In a big bowl, toss your chopped bell peppers, red onion, and broccoli florets with the *rest* of the sauce mixture and that tablespoon of vegetable oil. Make sure everything gets a nice coating. Then, spread all these colorful veggies out onto one side of your prepared baking sheet. It’s kind of like arranging things for a beautiful photoshoot before they go into the oven! If you like chicken and veggies, you should totally check out my Garlic Butter Chicken and Veggies recipe too – another one-pan wonder!

Roasting Your Sheet Pan Cashew Chicken to Perfection

Here’s the moment of truth! Spread the coated chicken pieces out on the *other* side of the baking sheet, making sure not to overcrowd the pan – give everything a little breathing room so it roasts instead of steaming. Pop that sheet pan into your preheated oven at 400°F (200°C). You’ll want to roast it for about 20-25 minutes, or until the chicken is cooked through and the veggies are just right – tender but still with a little bite. In the last 5 minutes of baking, sprinkle those lovely roasted cashews right over the chicken and veggies. They’ll toast up perfectly in the remaining time. It’s so satisfying to see it all come together!

Tips for the Best Sheet Pan Cashew Chicken

Okay, so you’ve got the recipe, but let me share a couple of my little secrets to make this Sheet Pan Cashew Chicken absolutely perfect every time. First off, don’t overcrowd that pan! Seriously, give everything its own space. If your pan is too full, the chicken and veggies will steam instead of roasting, and you won’t get those nice caramelized bits that make it so delicious. Trust me, it’s worth using a second pan if needed; the results are so much better! Also, while the recipe calls for thighs, I’ve found chicken breast works too, just keep an eye on it as it cooks a bit faster. For more easy chicken dinners, you’ve got to try my Coconut Lime Chicken or my Thai Peanut Chicken Wraps!

Ingredient Notes and Substitutions for Sheet Pan Cashew Chicken

Sometimes you just don’t have exactly what the recipe calls for, right? No worries! This Sheet Pan Cashew Chicken is super forgiving. My absolute favorite is using chicken thighs because they stay so juicy and tender, even with the high heat. But if chicken breast is what you have, go for it! Just be sure to chop it into pieces and maybe watch it a minute or two less, so it doesn’t dry out.

As for veggies, the bell peppers, onion, and broccoli are a classic combo, but I often toss in whatever looks good in my fridge. Snap peas, carrots, even zucchini work wonderfully. Just make sure to cut them into similar-sized pieces so they cook evenly. And if you’re not a cashew fan, almonds or even some sunflower seeds would give you a lovely crunch! It’s all about making it your own!

Serving Suggestions for Sheet Pan Cashew Chicken

This Sheet Pan Cashew Chicken is fantastic all on its own, but it’s even better with the right sides! Of course, serving it right over fluffy cooked rice is a classic for a reason – it’s perfect for soaking up all that delicious sauce. I also find that a nice, bright quinoa is a wonderful alternative if you want something a little different. And for a really fresh contrast, a simple side salad with a light vinaigrette cuts through the richness beautifully. If you’re looking for more rice ideas, my Teriyaki Chicken Avocado Rice is a hit, or you could try something zesty like my Greek Lemon Rice!

Storage and Reheating Your Sheet Pan Cashew Chicken

Got delicious leftovers of your Sheet Pan Cashew Chicken? Lucky you! To keep it tasting great, pop it into an airtight container and store it in the fridge. It’ll last for about 3-4 days. When you’re ready to reheat, I usually just pop it back on a baking sheet in the oven at around 350°F (175°C) for a few minutes until it’s warmed through. A quick zap in the microwave works too, though you might lose a bit of that crispness. It’s still super tasty though!

Frequently Asked Questions about Sheet Pan Cashew Chicken

Got questions about making this awesome Sheet Pan Cashew Chicken? I’ve got you!

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast is a great substitute if you prefer it or that’s what you have on hand. Just chop it into similar-sized pieces about 1-inch. Keep in mind that chicken breast cooks a tiny bit faster than thighs, so you’ll want to keep an eye on it and maybe reduce the roasting time by a couple of minutes to prevent it from drying out. It will still be delicious!

What other vegetables work well in this recipe?

Oh, the veggie possibilities are endless! Beyond the bell peppers, onion, and broccoli, feel free to toss in some snap peas, chopped carrots, zucchini chunks, or even some mushrooms. Just make sure to cut them into similar sizes so they all cook at about the same rate as the chicken. Whatever you have in your crisper drawer is probably fair game!

How can I make this Sheet Pan Cashew Chicken spicier?

If you love a little heat, this recipe is super easy to make spicier! My favorite way is to add about 1/4 to 1/2 teaspoon of red pepper flakes right into the sauce mixture before tossing it with the chicken and veggies. You could also add a drizzle of sriracha or your favorite hot sauce right before serving. Adjust the heat to your own taste – start small, you can always add more!

Nutritional Information for Sheet Pan Cashew Chicken

Now, I’m not a nutritionist or anything, but I like to give you guys a ballpark idea of what you’re getting into with this Sheet Pan Cashew Chicken. Keep in mind these numbers are estimates and can totally change based on exactly what you use and how much you eat (especially without the rice!). This breakdown is for one serving:

• Calories: Around 450
• Protein: A solid 30g
• Carbohydrates: About 30g
• Fat: Roughly 25g

It’s a pretty balanced meal, packed with protein and good-for-you fats from the cashews. Pretty neat for a one-pan dinner, right?

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