Description
Whip up sheet pan cashew chicken for a fast, flavor-packed dinner that saves you time and dishes. Tender chicken, crunchy cashews, and a savory sauce come together in one pan, making weeknight cooking a total breeze.
Ingredients
Scale
Protein:
- 1.5 lbs boneless, skinless chicken breasts
Vegetables:
- 2 cups fresh broccoli florets
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup sugar snap peas or snow peas
Sauce and Seasonings:
- 1 cup raw unsalted cashews
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 teaspoon garlic
- 0.5 teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt
- Freshly cracked pepper
- 2 green onions
Instructions
- Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup and non-stick cooking.
- Whisk 3 tablespoons soy sauce, 2 tablespoons sesame oil, 1 tablespoon hoisin sauce, 1 tablespoon honey, 1 teaspoon garlic, and ½ teaspoon ginger in a small bowl to create the sauce base.
- Mix 1 tablespoon cornstarch with 2 tablespoons water in a separate dish to make a smooth slurry, then blend into the sauce mixture.
- Coat 1.5 lbs chicken pieces with half the prepared sauce, spreading them across one side of the sheet pan.
- Arrange 2 cups broccoli florets, 1 red bell pepper, 1 yellow bell pepper, and 1 cup snap peas on the other side of the pan.
- Drizzle remaining sauce over the vegetables, tossing gently to distribute evenly.
- Scatter 1 cup raw cashews across the entire sheet pan and season everything with salt and pepper.
- Roast in the preheated oven for 20-25 minutes, carefully flipping ingredients halfway through cooking.
- Check that chicken reaches 165°F internal temperature and vegetables are tender and slightly caramelized.
- Sprinkle chopped green onions and optional sesame seeds over the finished dish before serving with rice.
Notes
- Test chicken temperature with a meat thermometer to ensure it reaches 165°F for safe eating.
- Swap out protein easily by using tofu, shrimp, or beef instead of chicken for variety.
- Cut vegetables into similar-sized pieces to guarantee even cooking across the sheet pan.
- Choose low-sodium soy sauce to control salt levels if watching sodium intake.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 375 kcal
- Sugar: 9 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg