Sheet Pan Cashew Chicken
This Sheet Pan Cashew Chicken is a quick and easy weeknight dinner that combines tender chicken, crunchy cashews, and colorful bell peppers, all roasted together on a single pan. It's flavorful, healthy, and requires minimal clean-up. Perfect for busy families!
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.
Notes
Feel free to mix in other vegetables such as snap peas or carrots based on your preference.
To make it spicier, add red pepper flakes or a dash of hot sauce to the marinade.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.