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Sheet Pan Cashew Chicken

Sheet Pan Cashew Chicken with broccoli, red peppers, and red onion, roasted to perfection.
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A simple and flavorful sheet pan dinner featuring chicken, cashews, and vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 red onion, chopped
  • 1 cup broccoli florets
  • 1/2 cup roasted cashews
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp vegetable oil
  • Cooked rice, for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together soy sauce, honey, sesame oil, ginger, and garlic.
  3. In a separate bowl, toss the chicken pieces with half of the soy sauce mixture and the cornstarch.
  4. In a large bowl, toss the bell peppers, onion, and broccoli with the remaining soy sauce mixture and vegetable oil.
  5. Spread the vegetables in a single layer on one side of the prepared baking sheet.
  6. Spread the chicken pieces in a single layer on the other side of the baking sheet.
  7. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
  8. In the last 5 minutes of roasting, sprinkle the cashews over the chicken and vegetables.
  9. Serve the sheet pan cashew chicken over cooked rice.

Notes

  • For a spicier kick, add a pinch of red pepper flakes to the sauce.
  • You can substitute chicken breast for chicken thighs if preferred.
  • Feel free to add other vegetables like snap peas or carrots.

Nutrition

Keywords: sheet pan chicken, cashew chicken, easy dinner, weeknight meal, chicken and vegetables

Find it online: https://www.meltitclean.com/sheet-pan-cashew-chicken/