Sheet pan meals are crazy popular now , and that's no accident . They let you cook everything at once and clean up fast , which is perfect if youre busy . One real winner is Sheet Pan Cаshew Chicken , a dish that balances big flavor with no fuss . It mixes soft chіcken , crunchy cаshews , and colorful veggies , then bathes them in a tasty sаuce that makes every bite pop .
If you need a weeknight dinner that wont fight you , this is it . With almost zero work , you end up with a tasty , balanced meal that the entire crew will gobble up . Whether you're just learning to cook or youve been doing it for years , this recipe is super easy and fast . Ready to level up dinner tonight ? Let's get started !
What is Sheet Pan Cashew Chicken?
Sheet Pan Cashew Chіcken is a tasty meal that brings soft chicken together with crunchy cashews and a bunch of bright vegetables . You generally use boneless chicken breast or thigh , a big handful of cashews , and veggies like bell peppers , broccoli , and carrots . The hero is a sаuce made with soy sauce , garlic , ginger , and honey that soaks right in and gives it a mouthwatering taste .
This dish started in Chinese cooking but got big in American-Chinese spots . Now it's a comfort food favorite , often served over rice or noodles . Making it on one pan means you can have the same flavors at home without a ton of work or pans to wash .
One of the biggest perks of sheet pan cooking is how simple it is . You chop , mix , and slide it in the oven . While it roasts , flavors blend and veggies stay bright and crunchy . The result is a filling , colorful dinner thats easy on the dishes .
Ingredients for Sheet Pan Cashew Chicken
You’ll need these items to make the recipe :
- Chicken : Boneless chicken breasts or thighs , cut into chunks
- Cashews : Unsalted cashews for the best taste
- Vegetables : Bell peppers (any color) , broccoli florets , and sliced carrots
- Sauce Ingredients :
- Soy sauce
- Minced garlic
- Grated ginger
- Honey or brown sugar
- Sesame oil
- Optional Garnish : Chopped green onions and sesame seeds
If you dont have fresh veggies , frozen ones work fine . You can also swap cashews for almonds or peanuts if you prefer a different crunch .
Tools and Equipment Needed
Gather these tools before you start :
- Sheet Pan : A large rimmed baking sheet
- Knife : Sharp knife for cutting chicken and veggies
- Cutting Board : A sturdy board for all the chopping
- Mixing Bowl : For tossing chicken , veggies , and sаuce together
Optional but helpful :
- Meat Tenderizer : To make the chicken extra soft
- Whisk : To mix the sаuce smoothly
Directions for Making Sheet Pan Cashew Chicken
Preparation
Preheat your oven to 400°F (200°C) . While it heats , cut the chicken into bite-size pieces . Chop the bell peppers , break the broccoli into small florets , and slice the carrots . In a bowl , mix soy sauce , minced garlic , grated ginger , honey (or brown sugar) , and sesame oil to make the sаuce .
Assembly
Put the chicken and veggies on the sheet pan . Drizzle the sаuce over everything . Use your hands or a spatula to toss it all so each piece is coated . Add cashews last so they dont burn .
Cooking
Spread the mix out so air can flow . Bake for 20–25 minutes or until the chicken is done and veggies are tender . If you want extra crunch , switch to broil for 2–3 minutes at the end , but watch it close !
Finishing Touches
Let the pan sit for a couple minutes after you take it out of the oven . This cools it down a bit and lets the flavors settle . Top with green onions and sesame seeds before serving .
Nutritional Information
One serving of this Sheet Pan Cashew Chіcken offers :
- Calories : Around 350–400 per serving
- Protein : About 30 g , thanks to chicken and cashews
- Healthy Fats : From cashews , good for your heart
- Vitamins and Fiber : From the mixed veggies
Variations of Sheet Pan Cashew Chicken
Try these swaps to change things up :
- Protein : Swap chicken for tofu or shrimp
- Veggie Options : Add zucchini , snap peas , or asparagus
- Vegan Version : Use chickpeas or plant-based chicken
Storage and Reheating Tips
- Refrigerator : Store leftovers in an airtight container for 3–4 days
- Freezer : Freeze in a sealed bag or container for up to 3 months
- Reheat : Warm in the oven at 350°F (175°C) or microwave with a damp paper towel
FAQ
Can I prep this dish ahead of time ?
Yes , you can cut and marinate the chicken and veggies the night before . Keep them in the fridge until cooking time .
How do I make the sauce from scratch ?
Just mix soy sauce , garlic , ginger , honey or sugar , and sesame oil in a bowl until its smooth .
What if I dont have bell peppers ?
You can use any veggies you have , like zucchini , cauliflower , or broccoli only . It still tastes great .
Do I need a nonstick pan ?
Nope , but lining a regular sheet pan with parchment paper helps prevent sticking and makes clean up easier .
Conclusion
Sheet Pan Cashew Chicken is one of those meals thats both simple and delish . You can tweak it however you like , and cleanup is a breeze . It's a win-win for busy nights .
Call to Action
We want to hear from you ! Drop your tips or variations in the comments below , and follow us on social for more tasty ideas .
Sheet Pan Cashew Chicken
Equipment
- 1 large mixing bowl
- 1 sheet pan
- 1 parchment paper optional, for easy clean-up
- 1 measuring cups and spoons
- 1 spatula or wooden spoon
Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
- 1 cup bell peppers red and yellow, sliced
- 1 cup broccoli florets
- 1 cup cashews unsalted
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon sesame oil
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy clean-up, if desired.
- In a large mixing bowl, combine the chicken pieces, bell peppers, broccoli, and cashews.
- In a separate small bowl, whisk together the soy sauce, honey, vegetable oil, minced garlic, grated ginger, sesame oil, salt, and pepper.
- Pour the sauce over the chicken and vegetables, tossing to coat everything evenly.
- Spread the mixture in a single layer on the prepared sheet pan.
- Bake in the preheated oven for 25 minutes, stirring halfway through, until the chicken is cooked through and slightly caramelized.
- Remove from the oven and let it cool for a few minutes. Serve immediately over cooked rice or quinoa if desired.
