Sheet Pan Cashew Chicken

$For this Sheet Pan Cashew Chicken, you will need: - 1 lb chicken breast, cut into bite-sized pieces - 1 cup unsalted roasted cashews - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas These main ingredients create a colorful and tasty dish. The chicken gives protein, while the veggies add crunch and nutrition. For the marinade, gather these items: - 3 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 2 teaspoons sesame oil - 3 cloves garlic, minced - 1 tablespoon ginger, grated - Salt and pepper to taste This marinade brings flavor and depth to the chicken and veggies. The honey or maple syrup adds a nice sweetness. I suggest serving the cashew chicken over cooked jasmine rice. This makes the dish more filling. You can also add extra cashews and a sprinkle of sesame seeds on top for a nice touch. Enjoy your meal! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This temperature helps cook the chicken and veggies perfectly. Next, line a large baking sheet with parchment paper or aluminum foil. This makes cleanup easy and helps with sticking. In a large bowl, combine 1 pound of chicken breast cut into bite-sized pieces, 2 cups of broccoli florets, 1 sliced red bell pepper, and 1 cup of snap peas. Make sure everything is mixed well. This mix of chicken and veggies gives great flavor and color. In a separate small bowl, mix together 3 tablespoons of soy sauce, 2 tablespoons of honey or maple syrup, 1 tablespoon of rice vinegar, and 2 teaspoons of sesame oil. Add 3 cloves of minced garlic and 1 tablespoon of grated ginger. Stir well until all the ingredients blend nicely. This marinade adds a sweet and savory touch to the dish. Pour the marinade over the chicken and vegetables. Toss everything together until it is evenly coated. Then, spread this mixture evenly on the prepared baking sheet. Make sure the pieces aren’t crowded. This helps them cook better. Sprinkle 1 cup of unsalted roasted cashews on top and season with salt and pepper to taste. Bake in the preheated oven for 20-25 minutes. Stir halfway through to ensure even cooking. The chicken is done when it is cooked through and the veggies are tender. Once baked, let it cool slightly before serving. To cook chicken just right, use bite-sized pieces. This helps it cook evenly. I suggest using a meat thermometer. Chicken should reach 165°F (74°C) for safety. Keep an eye on it during baking. Stir halfway to prevent uneven cooking. If you notice the chicken browning too fast, cover it with foil. This keeps it juicy and tender. Broccoli, red bell peppers, and snap peas work well. They add color and crunch. You can also try carrots or zucchini. These veggies roast nicely and soak up flavors. Mix and match your favorites. Just make sure to cut them to similar sizes for even cooking. Garnishing adds beauty to your dish. After baking, sprinkle extra cashews on top. This adds texture and a nice crunch. You can also add sesame seeds for a pop of flavor. Fresh herbs like cilantro or green onions brighten the dish. A squeeze of lime juice gives it a fresh taste. Pro Tips Use Fresh Ingredients: Fresh vegetables and high-quality chicken will enhance the flavor and texture of your dish. Marinate for Extra Flavor: Allow the chicken and vegetables to marinate for at least 30 minutes, or overnight in the fridge, to absorb more flavors. Customize Your Vegetables: Feel free to swap in your favorite vegetables such as carrots, bell peppers, or zucchini for a personal touch. Watch Cooking Time: Keep an eye on the chicken while baking to prevent overcooking; it should reach an internal temperature of 165°F (75°C). {{image_2}} You can easily make this dish gluten-free. Swap regular soy sauce for tamari. Tamari has a similar taste but lacks gluten. This small change keeps the flavors intact. Additionally, check all sauces and ingredients for gluten-free labels. To make a vegetarian version, use tofu instead of chicken. Firm tofu works best. Cut it into bite-sized pieces and follow the same steps. You can also add more veggies, like carrots or mushrooms. This adds extra flavor and nutrition. While cashews are great, you can use other nuts too. Almonds or peanuts can add a different crunch. Try walnuts for a richer taste. Simply replace the cashews in the recipe. Each nut brings its own unique flavor to the dish. After enjoying your Sheet Pan Cashew Chicken, store leftovers in an airtight container. This keeps them fresh and tasty. Place the container in the fridge. The chicken will stay good for up to three days. Be sure to let the dish cool before sealing it up. To reheat, use the oven for best results. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover with foil to prevent drying out. Heat for about 15 minutes, or until warm. You can also use a microwave. Just heat for 1-2 minutes. Stir halfway through for even warmth. You can freeze Sheet Pan Cashew Chicken too. First, let it cool completely. Then, place it in a freezer-safe container. It can last up to three months in the freezer. When ready to eat, thaw overnight in the fridge. Reheat as mentioned above. This keeps the dish delicious and easy to enjoy later! Sheet Pan Cashew Chicken lasts about three to four days in the fridge. Store it in an airtight container. This keeps the chicken and veggies fresh. Reheat it gently before serving. Yes, you can use pork, beef, or shrimp instead of chicken. Choose cuts that cook quickly. Thin slices of meat work best. Adjust the cooking time based on the meat you select. Serve this dish with jasmine rice, quinoa, or steamed veggies. A side salad also adds freshness. You can even use rice noodles for a different twist. These choices enhance the meal's flavor and texture. Add crushed red pepper flakes or sriracha to the marinade. You can also use spicy stir-fry sauce. Start with a little, then taste and adjust. This way, you can find the right heat for you. Absolutely! You can prepare the chicken and veggies a day ahead. Store them in the fridge with the marinade. This saves time when you're ready to cook. Just bake it when you're ready for a quick meal. In this post, I covered the key ingredients and steps for tasty Sheet Pan Cashew Chicken. I explained how to mix the marinade, prep the chicken, and bake it all together. I shared tips for perfect cooking and recommended great veggie pairings. Don't forget about the variations for different diets. Lastly, I provided details on storing leftovers. With these steps, you can make a quick and delicious meal. Enjoy your time in the kitchen!$

Sheet Pan Cashew Chicken

A delicious and easy one-pan meal featuring chicken, vegetables, and cashews, perfect for a quick dinner.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Asian

Servings 4

Calories 400 kcal

Ingredients

1 lb chicken breast, cut into bite-sized pieces
1 cup unsalted roasted cashews
2 cups broccoli florets
1 medium red bell pepper, sliced
1 cup snap peas
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
2 teaspoons sesame oil
3 cloves garlic, minced
1 tablespoon ginger, grated
to taste salt and pepper
as needed cooked jasmine rice for serving (optional)

Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easier cleanup.
In a large bowl, combine the chicken pieces, broccoli, bell pepper, and snap peas.
In a separate small bowl, mix together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
Pour the marinade over the chicken and vegetables, and toss everything together until evenly coated.
Spread the chicken and vegetable mixture evenly on the prepared baking sheet.
Scatter the cashews on top of the mixture and season with salt and pepper to taste.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Stir halfway through to ensure even cooking.
Remove from the oven and let it cool slightly before serving.

Notes

Serve over jasmine rice and garnish with additional cashews and sesame seeds for an elegant touch.

Keyword cashew, chicken, quick meal, sheet pan