Sheet Pan Cashew Chicken
A one-pan oven meal combining chicken, mixed vegetables, a glossy soy-honey sauce, and crunchy cashews for a quick, flavorful dinner.
Ingredients
Main ingredients
- 1 lb chicken, bite-sized pieces Use boneless, skinless chicken breast or thighs.
- 2 cups mixed bell peppers, chopped You can use any color of bell peppers.
- 2 cups broccoli florets Adjust quantity for a softer texture if preferred.
- 2 cloves garlic, minced Can adjust based on personal preference.
- 1 tbsp soy sauce Coconut aminos can be used for a lower sodium option.
- 1 tbsp honey Maple syrup can be used for alternate sweetness.
- 1 tbsp sesame oil Adds flavor and depth to the dish.
- 1 tbsp cornstarch Helps thicken the sauce.
- 1 tsp salt Adjust to taste.
- 1/2 tsp black pepper
- 1/2 cup cashews, chopped Sprinkle on top after baking.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, combine chicken, mixed bell peppers, broccoli, garlic, soy sauce, honey, sesame oil, cornstarch, salt, and pepper. Toss until everything is evenly coated.
- Spread the mixture evenly on a large sheet pan in a single layer.
Cooking
- Bake for 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender.
- Remove from the oven and sprinkle cashews on top. Let rest 3-5 minutes before serving.
Serving
- Serve over cooked rice or cauliflower rice.
Notes
For best results, avoid overcrowding the pan. Adjust cooking time based on protein swaps. Leftovers can be stored in an airtight container up to 4 days.
Nutrition
Serving: 1gCalories: 520kcalCarbohydrates: 45gProtein: 35gFat: 18gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 10g
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