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Sheet Pan Cashew Chicken is an easy weeknight meal with all the amazing flavors of the popular takeout dish. Tender chicken surrounded by crisp and tender veggies with crunchy cashews and an incredible sweet and savory sauce.
Hey everybody! It’s Kelly from Life Made Sweeter back again with another easy weeknight dinner!
Sheet pan meals have become a big thing around our house in the last few years. They are such a lifesaver when I don’t have a ton of time to prep before 5 pm. Clean up is a breeze and you can use any combination of protein or veggies you like or have on hand.
This Sheet Pan Cashew Chicken is an amazing meal that shows up regularly around our house. My son loves anything with cashews and this dish is a great way to sneak in more veggies for him at the same time!
Everything cooks up on the sheet pan while soaking in the flavor-packed sweet and savory sauce. The chicken stays nice and juicy while the broccoli and bell peppers are cooked tender crisp.
Enjoy it alone or serve it over your favorite rice or quinoa. Either way you choose, it will be so much easier and healthier than takeout!
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Sheet Pan Cashew Chicken
Ingredients
Sauce
- 6 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- ¾ tablespoon apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- ½ teaspoon fresh minced ginger
- 2 teaspoons minced garlic
- 2 tablespoons cornstarch
- ½ cup water
Chicken and Vegetables
- 1 pound cubed boneless skinless chicken breasts cut into 1-inch cubes
- salt and pepper to taste
- 1 ½ cups broccoli florets
- 1 chopped red bell pepper
- 1 chopped green bell pepper
- ⅔ cup roasted unsalted cashews
- toasted sesame seeds and chopped green onions for garnish
Instructions
Sauce
- In a medium saucepan over medium heat, whisk together 6 tablespoons low-sodium soy sauce, 1 tablespoon hoisin sauce, ¾ tablespoon apple cider vinegar, 2 tablespoons honey, 1 teaspoon toasted sesame oil, ½ teaspoon fresh minced ginger, 2 teaspoons minced garlic, 2 tablespoons cornstarch, and ½ cup water until combined.
- Bring the sauce to a simmer, stirring frequently, until the sauce thickens and bubbles. Remove from heat and set aside.
Chicken and Vegetables
- Preheat the oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper and set aside.
- Season 1 pound cubed boneless skinless chicken breasts with salt and pepper to taste. Place the chicken on the prepared pan and drizzle with half of the sauce mixture. Set the remaining sauce aside for later.
- Cook the chicken in the preheated oven for 8 minutes then remove the pan from the oven.
- Arrange 1 ½ cups broccoli florets, 1 chopped red bell pepper, 1 chopped green bell pepper, and ⅔ cup roasted unsalted cashews around the chicken in a single layer. Drizzle on spoonfuls of the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.
- Remove pan from oven and drizzle with remaining sauce. Serve over rice or quinoa and garnish with toasted sesame seeds and chopped green onions, if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
