Description
Embark on a culinary adventure with this Easy Sheet Pan Cashew Chicken Recipe, where tender chicken meets crunchy cashews and vibrant vegetables. This one-pan wonder combines flavors that will make your taste buds dance while offering a hassle-free cooking experience. Perfect for busy weeknights or impressing guests, you can enjoy delicious homemade goodness with minimal cleanup.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup raw or roasted unsalted cashews
- 1 cup bell peppers (mixed red and green), sliced
- 2 cups broccoli florets
- 1 tbsp fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 3 garlic cloves, minced
Instructions
- Preheat the oven to 400°F (200°C) and prepare a large baking sheet with nonstick spray.
- Dice the chicken into bite-sized pieces and chop the bell peppers and broccoli into florets.
- In a bowl, whisk together the soy sauce, honey, garlic, and ginger until well combined.
- Spread the chicken and vegetables on the baking sheet; drizzle half of the sauce over them and toss to coat evenly.
- Bake for 20-25 minutes, stirring halfway through for even cooking.
- In the last five minutes of baking, sprinkle cashews on top to toast lightly. Serve hot over rice or noodles with any remaining sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 370
- Sugar: 8g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg