Sheet Pan Cashew Chicken
A vibrant, easy-to-make Asian-inspired dish featuring tender chicken and colorful vegetables roasted on a single sheet pan with a delicious savory-sweet cashew sauce, perfect for a quick weeknight dinner.
Ingredients
- 1.5 lb boneless skinless chicken breasts or thighs
- 2 cups broccoli florets
- 1 medium red bell pepper chopped
- 1/2 cup yellow onion chopped
- 1/4 cup soy sauce or tamari for gluten-free
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp fresh ginger grated
- 2 cloves garlic minced
- 1 tbsp cornstarch
- 1/2 tsp red pepper flakes optional
- 1/2 cup cashews roasted
- 2 tbsp green onions sliced
- 1 tsp sesame seeds for garnish
Instructions
- 1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- 2. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, cornstarch, and red pepper flakes (if using) to create the sauce.
- 3. In a large bowl, combine the chicken cubes, broccoli florets, chopped red bell pepper, and chopped yellow onion. Pour about 3/4 of the prepared sauce over the chicken and vegetables, tossing to coat evenly.
- 4. Spread the chicken and vegetables in a single layer on the prepared sheet pan.
- 5. Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender-crisp, stirring gently halfway through.
- 6. During the last 5 minutes of roasting, pour the remaining sauce over the mixture and sprinkle with the roasted cashews. Continue roasting until the sauce slightly thickens and coats everything.
- 7. Remove from oven, garnish generously with sliced green onions and sesame seeds. Serve immediately over rice or noodles for a complete meal.
Notes
For extra crispiness, broil for the last 2-3 minutes, watching carefully to prevent burning. Feel free to customize the vegetables with snap peas, green beans, or sliced mushrooms. This dish is excellent served over steamed white or brown rice, quinoa, or even noodles.