Description
A quick and delicious Cashew Chicken Sheet Pan Dinner that combines tender chicken, colorful vegetables, and crunchy cashews, all baked to perfection.
Ingredients
Scale
- 2 cups boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup raw cashews
- 1 cup bell peppers, sliced (any color)
- 1 cup broccoli florets
- 1 medium onion, sliced
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the chicken pieces, bell peppers, broccoli, onion, and cashews.
- In a separate small bowl, whisk together the soy sauce, honey, olive oil, rice vinegar, garlic, ginger, salt, and pepper.
- Pour the sauce over the chicken and vegetables, tossing everything until well coated.
- Spread the mixture evenly on the prepared baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Stir halfway through cooking for even browning.
- Serve hot over cooked rice or quinoa.
Notes
- For added spice, include a teaspoon of red pepper flakes in the sauce.
- Swap out the cashews for peanuts or almonds for a different flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg