Sheet Pan Cashew Chicken
This Sheet Pan Cashew Chicken is a delightful one-pan meal featuring marinated chicken tossed with crunchy cashews and colorful vegetables. It's easy to prepare and perfect for busy weeknight dinners.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 rubber spatula or spoon
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- ⅓ cup cashews
- 2 cups broccoli florets Feel free to swap with other vegetables like snap peas or carrots.
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- to taste none salt and pepper
- 2 green onions, sliced for garnish
- to taste none sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine soy sauce, hoisin sauce, honey, sesame oil, minced garlic, grated ginger, salt, and pepper. Whisk together until well mixed.
- Add the chicken pieces to the bowl and toss to coat evenly in the marinade. Allow to marinate for about 10 minutes while you prepare the vegetables.
- On a large baking sheet, spread out the marinated chicken, broccoli florets, and diced bell peppers in a single layer. Top with cashews.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let it cool for a few minutes. Garnish with sliced green onions and sesame seeds before serving.
- Serve warm over rice or noodles if desired.
Notes
Feel free to swap the vegetables based on your preference, such as snap peas or carrots. For a bit of heat, add red pepper flakes into the marinade. Leftovers can be stored in an airtight container in the fridge for up to 3 days.