Description
Sheet pan Cashew Chicken delivers a speedy dinner solution that saves precious time when kitchen energy runs low. Tender chicken, crisp vegetables, and crunchy cashews come together in one pan, making cleanup a breeze and letting your family enjoy a delicious meal without complicated preparation.
Ingredients
Scale
Protein:
- 1.5 pounds boneless, skinless chicken thighs
Vegetables:
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup broccoli florets
- 1 cup snap peas
Nuts and Seasonings:
- 0.75 cup roasted unsalted cashews
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves garlic
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish:
- Green onions
- Sesame seeds
Instructions
- Gather a cutting board and slice 1 ½ pounds chicken thighs into 1-inch bite-sized pieces. Dice 1 red and 1 yellow bell pepper into uniform chunks, ensuring each piece is roughly the same size for even cooking.
- Whisk 2 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 2 minced garlic cloves, and 1 teaspoon ground ginger in a small bowl until thoroughly combined.
- Pour half the sauce mixture over chicken pieces, gently tossing to ensure complete coverage. Allow the chicken to marinate for 10 minutes at room temperature, letting flavors penetrate the meat.
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper, creating a non-stick surface that helps with easy cleanup.
- Spread marinated chicken pieces across the sheet pan, leaving space between each piece. Distribute 1 cup broccoli florets, 1 cup snap peas, and diced bell peppers around the chicken.
- Roast the sheet pan contents for 15 minutes at 400°F (200°C), monitoring to ensure chicken cooks evenly and vegetables start to caramelize.
- Sprinkle ¾ cup roasted unsalted cashews across the pan. Gently toss everything to redistribute and return to the oven for an additional 5-7 minutes.
- Mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Heat remaining sauce in a small saucepan over medium heat, stirring in the slurry until sauce thickens.
- Remove sheet pan from oven. Drizzle thickened sauce over chicken and vegetables. Garnish with sliced green onions and sesame seeds before serving immediately.
Notes
- Toast the cashews in a dry skillet before adding them to the sheet pan for enhanced nutty flavor and extra crunch.
- Replace honey with maple syrup or agave nectar for a vegan version that keeps the same sweet-savory profile.
- Check chicken’s internal temperature with a meat thermometer to ensure it reaches 165°F without overcooking and drying out.
- Line your sheet pan with parchment paper for super easy cleanup and to prevent sticking, especially with the sauce’s sugars.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 337 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg