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- 1 lb chicken breast, cut into bite-sized pieces - 1 cup cashews, lightly toasted - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/4 cup soy sauce (low sodium recommended) - 2 tablespoons honey - 1 tablespoon sesame oil - 2 tablespoons olive oil - 1 teaspoon cornstarch - Sesame seeds for garnish - Green onions, sliced for garnish Gather these ingredients before you start. Fresh chicken and veggies will give the best flavor. Make sure your cashews are toasted for that perfect crunch. The garlic and ginger add a warm aroma that fills your kitchen. The sauce combines sweet and savory notes, creating a wonderful balance. I recommend low-sodium soy sauce to keep it healthy. This mix of ingredients is not just tasty; it’s colorful too! You will love how vibrant your dish looks once everything comes together. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step is key for even cooking. Next, line a large sheet pan with parchment paper or foil. This keeps things clean and makes cleanup easy. In a mixing bowl, combine the following ingredients: - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon cornstarch Whisk these together until smooth. Once mixed, set the sauce aside for later. Take 1 pound of chicken breast, cut into bite-sized pieces. Season the chicken with salt and pepper. Pour half of the sauce over the chicken. Toss it well to coat all the pieces evenly. Spread the marinated chicken evenly on the prepared sheet pan. In the same bowl, add: - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced Drizzle the remaining sauce and 2 tablespoons of olive oil over the veggies. Toss them until well coated and then place them around the chicken. Make sure not to overcrowd the pan. Roast the chicken and vegetables in the preheated oven for 20-25 minutes. Be sure to stir halfway through. This helps everything cook evenly. Check that the chicken reaches an internal temperature of 165°F to be safe to eat. After baking, sprinkle 1 cup of lightly toasted cashews on top of the dish. Return it to the oven for another 3-5 minutes. This warms the cashews and enhances their flavor. Before serving, garnish with sesame seeds and sliced green onions for a fresh touch. To ensure your chicken stays moist, choose fresh chicken breast. Cut it into bite-sized pieces for even cooking. Marinate the chicken in sauce for at least 15 minutes. This step adds flavor and helps keep it juicy. Avoid overcooking by checking the chicken's internal temperature. Use a meat thermometer for accuracy. The chicken should reach 165°F. If you do not have a thermometer, cut into a piece to check that it’s no longer pink. Feel free to mix and match your veggies. Use seasonal options for the best taste. In the spring, try asparagus or snap peas. Summer brings zucchini and corn. In fall, add carrots or Brussels sprouts. If you have other veggies on hand, use them too. Cauliflower, green beans, or even mushrooms work well. Just keep the cooking time in mind. You want them tender but not mushy. If you need a gluten-free option, look for gluten-free soy sauce. Many brands offer a tasty alternative. You can also use tamari, which is naturally gluten-free. Check the label to ensure it meets your needs. With this simple swap, you can enjoy this dish without worry. Your friends and family will love it just the same! Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your dish significantly. Always opt for fresh over pre-minced options for the best taste. Perfectly Toast Cashews: Toasting your cashews enhances their flavor and adds a delightful crunch. Be careful not to burn them; a few minutes in a dry skillet over medium heat will do the trick. Customize Your Veggies: Feel free to swap in your favorite vegetables. Snap peas, carrots, or zucchini can work wonderfully in this recipe. Check Chicken Temperature: To ensure your chicken is cooked perfectly, use a meat thermometer to check for an internal temperature of 165°F (75°C). {{image_2}} You can serve this dish in many fun ways. One great option is to pair it with rice or noodles. The rice soaks up the sauce nicely. It gives an extra layer of flavor. You can use white rice, brown rice, or even jasmine rice. Noodles, like rice noodles or egg noodles, work well too. Just cook the rice or noodles while your chicken roasts. This combo makes a complete meal that is satisfying and tasty. If you like heat, try making spicy sheet pan cashew chicken. You can add chili peppers to the mix. Fresh jalapeños or Thai chilis work well. If you prefer a sauce, drizzle some sriracha or chili garlic sauce on top. Mix it into the sauce before marinating the chicken. This will give every bite a spicy kick. Adjust the heat to your liking. Just remember, a little heat can go a long way! You can make a vegetarian version of this dish too. Instead of chicken, try using tofu or tempeh. Both options soak up the sauce well. Cut them into bite-sized pieces like the chicken. For extra flavor, marinate the tofu or tempeh in the sauce. You can also add more veggies! Snow peas, carrots, or mushrooms can all fit in. This way, you still enjoy a colorful and tasty meal without meat. After enjoying your meal, let the leftovers cool down. Store them in an airtight container. This keeps the dish fresh and tasty. Make sure to refrigerate within two hours for safety. Your sheet pan cashew chicken should last about three to four days in the fridge. When you are ready to eat again, reheating is easy. Use the oven or a skillet for best results. If using the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 10-15 minutes or until warm. If you use a skillet, add a splash of water to keep it moist. Stir and heat on medium until everything is warm. You can freeze this dish for later use. First, let it cool completely. Then, place it in a freezer-safe container or bag. Make sure to remove as much air as possible. This helps prevent freezer burn. It can last up to three months in the freezer. When you are ready to eat, thaw it overnight in the fridge before reheating. Sheet pan cashew chicken stays good for 3 to 4 days in the fridge. Make sure to store it in an airtight container. This helps keep the chicken and veggies fresh. If you want to keep it longer, you can freeze it. Just make sure to label it with the date. Yes, you can use different proteins. Tofu or shrimp can work well in this dish. If using tofu, press it first to remove excess moisture. For shrimp, cook until they turn pink and opaque. Both options add variety and keep the meal enjoyable. You can serve sheet pan cashew chicken with rice, noodles, or quinoa. These sides soak up the sauce well. You can also add a simple salad or steamed veggies for extra crunch and color. This makes the meal more balanced and adds nutrients. Yes, you can prep some parts ahead. Marinate the chicken and chop the veggies a day before. Store them separately in the fridge. When you're ready to cook, just combine everything on the sheet pan. This saves time and makes dinner easy on busy nights. In summary, you’ve learned how to make a simple and tasty sheet pan cashew chicken. We covered ingredients, step-by-step directions, and helpful tips. You can modify the recipe to suit your taste, like making it spicy or vegetarian. Remember to store leftovers properly for future meals. Enjoy creating this dish that is easy to make and sure to please! Your kitchen will soon be filled with great aromas and flavors. Happy cooking!

Sheet Pan Cashew Chicken

A delicious and easy one-pan meal featuring chicken, vegetables, and cashews, roasted to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 cup cashews, lightly toasted
  • 2 cups broccoli florets
  • 1 whole red bell pepper, sliced
  • 1 whole yellow bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 4 cup soy sauce (low sodium recommended)
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil
  • 1 teaspoon cornstarch
  • to taste salt and pepper
  • for garnish sesame seeds
  • for garnish green onions, sliced

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
  • In a mixing bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, and cornstarch until well combined. Set aside.
  • In a large bowl, add the chicken pieces and season with salt and pepper. Pour half of the sauce mixture over the chicken and toss until fully coated.
  • On the prepared sheet pan, spread the marinated chicken pieces out evenly.
  • In the same bowl, add the broccoli, red, and yellow bell peppers. Drizzle with olive oil and the remaining sauce mixture, and toss to evenly coat.
  • Spread the vegetables around the chicken on the sheet pan without overcrowding.
  • Roast everything in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender yet crisp.
  • Remove from the oven and sprinkle toasted cashews on top. Return to the oven for an additional 3-5 minutes to warm the cashews.
  • Garnish with sesame seeds and sliced green onions before serving.

Notes

For best results, use low sodium soy sauce.
Keyword cashew, chicken, easy dinner, sheet pan