Description
Sheet Pan Cashew Chicken brings together tender chicken and crunchy veggies for a simple weeknight dinner that saves you time and dishes. Toss everything on one pan, let the oven do the work, and enjoy a delicious meal with minimal cleanup.
Ingredients
Scale
Protein:
- 1.5 lbs boneless skinless chicken breasts
Vegetables:
- 1 red bell pepper
- 1 green bell pepper
- 1 small head broccoli
- 2 tablespoons olive oil
- Salt
- Pepper
Sauce and Toppings:
- ⅓ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic
- 1 teaspoon fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ cup roasted unsalted cashews
- Chopped green onions
- Sesame seeds (optional)
Instructions
- Preheat your oven to precisely 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and minimal sticking.
- Slice 1.5 lbs chicken breasts into uniform bite-sized chunks. Chop 1 red and 1 green bell pepper into similar-sized pieces. Break 1 small head of broccoli into neat florets.
- Drizzle 2 tablespoons olive oil over chicken and vegetables. Sprinkle kosher salt and freshly cracked black pepper to distribute seasoning evenly.
- Spread chicken and vegetables across the baking sheet in a single, uncrowded layer. This ensures everything roasts beautifully instead of steaming.
- Slide the sheet pan into the preheated oven. Roast for exactly 20-22 minutes, flipping ingredients halfway through cooking time to promote even golden browning.
- While chicken roasts, prepare the sauce. Combine ⅓ cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 minced garlic cloves, and 1 teaspoon grated ginger in a small saucepan.
- Simmer sauce ingredients over medium heat for 3-4 minutes. Whisk 1 tablespoon cornstarch with 2 tablespoons water, then stir into sauce until it thickens smoothly.
- Remove sheet pan from oven. Drizzle entire sauce over roasted chicken and vegetables. Toss gently to coat every morsel completely.
- Scatter ½ cup roasted cashews across the pan. Return to oven for an additional 3-5 minutes to toast nuts slightly.
- Finish with a sprinkle of chopped green onions and optional sesame seeds. Serve immediately over steamed rice or your favorite grain.
Notes
- Always use a meat thermometer to ensure chicken reaches 165F for food safety.
- Chop veggies into similar-sized pieces so they roast evenly and caramelize beautifully.
- For gluten-free adaptation, swap soy sauce with tamari or coconut aminos.
- Prep all ingredients before starting to make cooking smooth and stress-free.
- Prep Time: 10 minutes
- Cook Time: 57 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg