Description
Sheet pan cashew chicken brings weeknight dinner magic straight to your table with minimal cleanup and maximum flavor. Toss chicken, veggies, and crunchy cashews onto a single pan, and watch dinner come together faster than your favorite playlist.
Ingredients
Scale
Main Proteins:
- 3 boneless, skinless chicken breasts
- 1 cup cashews
Vegetables:
- 2 bell peppers
- 2 cups broccoli florets
- 4 cloves garlic
- 1 tablespoon fresh ginger
Sauces and Seasonings:
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 cup pineapple chunks
Instructions
- Drape a large sheet pan with parchment paper and heat your oven to 400°F. This sets the stage for a perfectly roasted meal.
- Whisk ¼ cup low-sodium soy sauce, 2 tbsp honey, 4 minced garlic cloves, 1 tbsp grated ginger, and 1 tbsp sesame oil in a mixing bowl until smooth.
- Drop 1.5 lbs cubed chicken into the marinade. Let the meat soak up those delicious flavors for 15 minutes at room temperature.
- Slice 2 bell peppers and 2 cups broccoli florets into uniform bite-sized chunks. Spread them across your prepared sheet pan.
- Transfer the marinated chicken pieces directly onto the vegetables, ensuring an even distribution.
- Scatter 1 cup lightly salted cashews across the entire sheet pan surface for a satisfying crunch.
- Slide the pan into the 400°F oven and roast for 22 minutes, checking that your chicken reaches an internal temperature of 165°F.
- Optional: Add 1 cup pineapple chunks during the last 8 minutes of cooking for extra sweetness.
- Remove from oven and let the sheet pan rest for 3-4 minutes to allow juices to redistribute.
Notes
- Check chicken temperature reaches 165°F with a meat thermometer to ensure safe cooking.
- Marinate chicken longer (up to 2 hours) for deeper flavor absorption and more tender meat.
- Pat chicken dry before marinating to help seasoning stick better and promote crispier edges.
- For gluten-free version, substitute regular soy sauce with tamari or coconut aminos.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg