Sheet Pan Cashew Chicken

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Sheet Pan Cashew Chicken

A quick, vibrant, and healthy take on the classic takeout favorite. Tender chicken breast, crisp broccoli florets, bell peppers, and crunchy cashews are tossed in a savory, sweet soy-garlic glaze and baked to perfection on a single sheet pan.

  • Prep time: 15 mins | Cook time: 15 mins

  • Servings: 4

Ingredients

  • 1.5 lbs Chicken breast, cut into bite-sized chunks

  • 2 cups Broccoli florets

  • 1 large Red bell pepper, chopped

  • 1 small Red onion, sliced into wedges

  • 1/2 cup Raw cashews

  • Sauce: 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 2 cloves minced garlic, 1 tsp grated ginger, 1 tbsp cornstarch

Instructions

  1. Prep Oven: Preheat your oven to 400°F (200°C) and lightly grease a large sheet pan.

  2. Make Sauce: In a small bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, ginger, and cornstarch until smooth.

  3. Toss: Place the chicken chunks, broccoli, bell pepper, and red onion onto the sheet pan. Pour the sauce over everything and toss until evenly coated. Spread into a single layer.

  4. Bake: Bake for 12 minutes. Remove from the oven, scatter the cashews over the top, and flip the chicken/veggies.

  5. Finish: Bake for an additional 3–5 minutes until the chicken is cooked through ($165^\circ\text{F}$ internally) and the cashews are lightly toasted. Serve hot.

Notes & Tips

  • Crowding: Don’t overcrowd the pan. Use a large sheet pan so the vegetables roast instead of steaming.

  • Cashew Timing: Add the cashews only during the last few minutes of baking so they stay crunchy and don’t burn.

Benefits & Nutrition

  • Benefit: High in lean protein and loaded with micronutrients and fiber from the colorful vegetables, while cashews provide healthy unsaturated fats.

  • Nutritional Info (Per serving): ~380 kcal | Fats: 14g | Carbs: 22g | Protein: 38g

Q&A

  • Q: Can I use chicken thighs instead?

    • A: Absolutely! Boneless, skinless chicken thighs work wonderfully and stay very juicy, though they may require 2–3 minutes of extra cooking time.

  • Q: How do I store leftovers?

    • A: Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet to keep the cashews from getting too soft.

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