Short Introduction
Sheet Pan Cashew Chicken is a delightful and easy recipe that combines tender chicken, colorful vegetables, and crunchy cashews, all roasted on a single pan. This meal is not only delicious but also a fantastic way to enjoy a wholesome dish with minimal cleanup. Perfect for busy weeknights, it takes about 30 minutes from prep to table!
Why You’ll Love It
You’ll love Sheet Pan Cashew Chicken for several reasons:
- Quick and Easy: It’s a simple one-pan dish that saves time on cooking and cleaning.
- Nutritious: Packed with protein from the chicken and fiber from the vegetables, it’s a balanced meal.
- Flavorful: The savory sauce made from soy sauce, honey, and sesame oil brings vibrant flavors to every bite.
- Customizable: You can easily adjust the ingredients to suit your taste or what you have on hand.
Ingredients
For this delicious dish, you will need:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 red onion, cut into wedges
- 1 cup raw cashews
- 2 tbsp olive oil
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey or maple syrup
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp cornstarch
- Sesame seeds for garnish (optional)
- Chopped green onions for garnish (optional)
- Cooked rice for serving (optional)
Substitutions & Key Variations
- Chicken: You can use shrimp, tofu, or another protein if you prefer.
- Vegetables: Feel free to add other vegetables like broccoli, snap peas, or carrots.
- Sweetener: Substitute honey with agave syrup or sugar for a different sweetness.
- Gluten-Free: To make it gluten-free, use tamari instead of soy sauce.
Step-by-Step
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper to prevent sticking.
Step 2: Make the Sauce
In a medium bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch until smooth. Set this flavorful sauce aside.
Step 3: Prepare the Chicken and Vegetables
On the prepared sheet pan, combine the chopped chicken, red bell pepper, green bell pepper, red onion, and raw cashews. Drizzle with olive oil and toss everything to coat well.
Step 4: Season and Roast
Pour about half to two-thirds of the prepared sauce over the chicken and vegetables on the sheet pan. Toss again to ensure everything is evenly coated. Spread the mixture in a single layer on the pan, then roast for 20-25 minutes. Stir halfway through the cooking time to ensure even roasting until the chicken is cooked through and the vegetables are tender-crisp.
Step 5: Finish with Sauce
While the chicken is roasting, you can gently heat the remaining sauce in a small saucepan over low heat until it thickens slightly, or simply use it as is for drizzling. Once the chicken and vegetables are finished roasting, drizzle with the reserved sauce if desired. Garnish with sesame seeds and chopped green onions for presentation.
Success Tips
- Temperature: Ensure your oven is properly preheated to get the best results.
- Texture: Don’t overcrowd the pan; this helps everything roast nicely instead of steaming.
- Common Mistakes: Be careful not to overcook the chicken, as this can make it dry. Check for doneness around the 20-minute mark.
How to Serve
Serve your Sheet Pan Cashew Chicken immediately while it’s hot! It’s fantastic on its own but even better when served over a bed of fluffy cooked rice. You can sprinkle some extra sesame seeds and chopped green onions on top for extra flavor and flair.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop until heated through. You can add a splash of water or broth to keep it moist.
Frequently Asked Questions
Q1: Can I freeze Sheet Pan Cashew Chicken?
Yes, you can freeze it! Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Q2: What can I serve with Sheet Pan Cashew Chicken?
It pairs well with rice, quinoa, or even noodles for a heartier meal.
Q3: Is this recipe suitable for meal prep?
Absolutely! It’s great for meal prepping, and the flavors only get better after sitting for a day.
Q4: Can I make this dish spicy?
Yes, you can add some red pepper flakes or hot sauce for a spicy kick.
Q5: How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F (75°C) to be fully cooked.
Nutrition Notes / Equivalents
This dish is a great source of protein and healthy fats from the chicken and cashews. It’s full of vitamins and minerals from the numerous vegetables. If you’re counting calories or have dietary restrictions, make sure to adjust the sauce and quantities of chicken and rice accordingly.
Conclusion
Sheet Pan Cashew Chicken is a perfect weeknight dinner that brings a burst of flavor and nutrition to your table with minimal effort. So why not give it a try this week? It’s sure to become a family favorite!
Links to Related Recipes
- Easy General Tso’s Chicken
- Honey Garlic Shrimp and Broccoli
- One-Pan Lemon Garlic Chicken & Veggies
Sheet Pan Cashew Chicken
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 each red bell pepper, chopped
- 1 each green bell pepper, chopped
- ½ each red onion, cut into wedges
- 1 cup raw cashews
- 2 tbsp olive oil
Sauce Ingredients
- ½ cup low-sodium soy sauce or tamari for gluten-free
- ¼ cup honey or maple syrup can substitute with agave syrup
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp cornstarch
Optional Garnishes
- Sesame seeds for garnish optional
- Chopped green onions for garnish optional
- Cooked rice for serving optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper to prevent sticking.
- In a medium bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch until smooth. Set aside.
- On the prepared sheet pan, combine chopped chicken, red bell pepper, green bell pepper, red onion, and raw cashews. Drizzle with olive oil and toss to coat well.
Cooking
- Pour half to two-thirds of the prepared sauce over the chicken and vegetables. Toss to ensure everything is evenly coated. Spread the mixture in a single layer on the pan.
- Roast in the oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender-crisp.
- While the chicken is roasting, heat the remaining sauce in a small saucepan over low heat until it thickens slightly, or use it as is for drizzling.
- Once the chicken and vegetables are done roasting, drizzle with the reserved sauce if desired, and garnish with sesame seeds and chopped green onions.