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- Chicken and Cashews For this dish, use 1 pound of boneless, skinless chicken thighs. Cut them into bite-sized pieces. These chicken thighs stay juicy during cooking. Add 1 cup of unsalted cashews for a nice crunch and flavor. - Fresh Vegetables Required This recipe needs fresh vegetables to balance flavors. Use 2 cups of broccoli florets for color and nutrition. Add 1 cup of sliced red bell pepper for sweetness. Include 1 cup of snap peas for a crisp texture. - Marinade Components The marinade gives this dish its amazing taste. You need 3 tablespoons of soy sauce or tamari if you want it gluten-free. Mix in 2 tablespoons of honey for sweetness. Add 1 tablespoon of sesame oil for a nutty flavor. Then, 1 tablespoon of minced fresh ginger and 3 minced garlic cloves will add depth. If you like a thicker sauce, use 1 teaspoon of cornstarch. Finally, finish with salt and pepper to taste. {{ingredient_image_1}} Preheat the Oven Start by setting your oven to 400°F (200°C). This high heat helps the chicken cook fast and keeps it juicy. Prepare the Marinade In a mixing bowl, combine: - 3 tablespoons soy sauce (or tamari) - 2 tablespoons honey - 1 tablespoon sesame oil - 1 tablespoon minced fresh ginger - 3 cloves minced garlic - 1 teaspoon cornstarch (optional) Whisk these ingredients well. This marinade packs flavor and helps tenderize the chicken. Marinate the Chicken Add 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces, to the marinade. Toss the chicken until it is well-coated. Let it sit for 15 to 20 minutes. This time allows the flavors to soak in. Spread Chicken on the Sheet Pan Take a large baking sheet. If you want, line it with parchment paper or lightly grease it. Spread the marinated chicken evenly across the pan. Add Vegetables and Cashews Next, add 2 cups of broccoli florets, 1 cup of sliced red bell pepper, 1 cup of snap peas, and 1 cup of unsalted cashews around the chicken. These veggies add color and crunch. Drizzle with Marinade Pour any leftover marinade over the chicken and veggies. This step ensures every bite is tasty. Roast in the Oven Place the sheet pan in your preheated oven. Roast for 20 to 25 minutes. Stir the dish halfway through to help with even cooking. Check for Doneness After 25 minutes, check if the chicken is fully cooked. It should be no longer pink inside. The vegetables should be tender-crisp. Garnishing Once cooked, take the pan out. Let it cool for a couple of minutes. Before serving, sprinkle sesame seeds on top for a nice finish. Ideal Marination Time Marinate the chicken for 15-20 minutes. This time helps the meat soak up the flavors. If you have more time, longer marinades can deepen the taste. Just remember, don't marinate too long, or the chicken can get mushy. Ingredients for a Flavor Boost Add a splash of rice vinegar or lime juice to the marinade. This adds brightness to the dish. You can also toss in some crushed red pepper for heat. If you love garlic, add an extra clove or two for more flavor. Ensuring Even Cooking Spread the chicken and veggies in a single layer on the sheet pan. This helps them cook evenly. Stir halfway through cooking to make sure everything gets that nice roasted flavor. Use a meat thermometer to check if the chicken reaches 165°F (75°C). Alternative Cooking Techniques If you want a crispy finish, broil the dish for the last 2-3 minutes. Keep a close eye on it, so it doesn’t burn. You can also use an air fryer for a quicker cook time. Just adjust your temperature and cooking time as needed. Recommended Side Dishes Serve the cashew chicken over rice or quinoa to soak up the sauce. Steamed jasmine rice pairs well and adds a nice touch. You can also serve it with a simple salad or some roasted sweet potatoes. Presentation Ideas Garnish with sesame seeds and some sliced green onions for color. A sprinkle of chopped cilantro can add freshness. For a beautiful touch, serve it on a large platter to share. This makes the dish look even more inviting. Pro Tips Use Fresh Ingredients: Fresh vegetables and high-quality chicken will enhance the flavor and texture of the dish. Don’t Overcrowd the Pan: Give the chicken and vegetables enough space on the sheet pan to ensure even roasting and caramelization. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand for a personal touch. Marinate Longer for More Flavor: If time allows, marinating the chicken for an hour or more will deepen the flavors. {{image_2}} - Gluten-Free Options: Use tamari instead of soy sauce. This keeps the dish gluten-free without losing flavor. - Vegetable Alternatives: Try using asparagus or carrots instead of broccoli. Both add color and taste. - Adding Spices or Herbs: Add red pepper flakes for heat. Fresh basil or cilantro can also bring a bright touch. - Different Sauces to Try: Swap honey for maple syrup for a different sweet note. Look for teriyaki sauce for a sweeter profile. - Making It Low Carb: Replace rice with cauliflower rice. This keeps the dish low in carbs while still filling. - Vegetarian Version Suggestions: Substitute chicken with tofu or chickpeas. Both options absorb flavors well and provide protein. To keep your sheet pan cashew chicken fresh, store leftovers right. Place them in an airtight container. This helps keep the flavors locked in. Refrigerate the chicken and veggies for up to three days. If you want to keep it longer, you can freeze it. Divide it into portions and put them in freezer-safe bags. Squeeze out the air before sealing. You can freeze it for up to three months. When it's time to enjoy your leftovers, you have two good options: the microwave or the oven. If you use the microwave, heat the chicken on medium. Stir after a minute to help it warm evenly. The oven is a great choice too. Preheat it to 350°F (175°C). Place the chicken in an oven-safe dish and cover it with foil. This keeps moisture in, so it doesn't dry out. Heat it for about 15 minutes, checking often. To revive your dish after storing, add a splash of soy sauce or a drizzle of honey. This boosts the flavor and moisture. Serve it over fresh rice or quinoa for a new meal. If you plan to meal prep, pack the chicken and veggies in individual containers. This makes it easy to grab and go. You can enjoy a quick, tasty meal any day of the week! How to ensure chicken is tender? To keep the chicken tender, use boneless, skinless thighs. They cook faster and stay moist. Marinate them for at least 15 minutes. This helps the flavors soak in and keeps the meat juicy. Can I use chicken breast instead of thighs? Yes, you can use chicken breast. However, they may dry out more easily. If using breasts, cut them into small pieces. Marinate them well to keep them juicy. What can I serve with this dish? This dish is great with rice or quinoa. You can also add a side of steamed veggies or a fresh salad. These sides will balance the meal well. Caloric Content per Serving Each serving contains about 400 calories. This includes the chicken, veggies, and cashews. Adjust portion sizes for your needs. Health Benefits of Key Ingredients Chicken is a great source of protein. Broccoli provides vitamins and fiber. Cashews add healthy fats. The honey gives natural sweetness, while ginger and garlic boost immunity. How to adjust for meal size? To make more, simply double the ingredients. If you want less, halve the recipe. Just keep the same cooking time, but check for doneness. What's the best way to customize this dish? You can change the veggies based on what you have. Try carrots or zucchini. Add spices like chili flakes for heat, or herbs like cilantro for fresh flavor. In this blog post, I covered how to make a delicious sheet pan cashew chicken. You learned about the key ingredients, like chicken, cashews, and fresh veggies. I shared steps to prepare, cook, and serve the dish. You also discovered tips for marinating and variations to suit your diet. Try this recipe for a quick meal. Add your own flair by changing up the veggies or spices. Enjoy tasty food that’s easy to make and pleasing to eat. Your kitchen adventures can start with this simple sheet pan dish!

Sheet Pan Cashew Chicken

A delicious and easy one-pan meal featuring tender chicken, crunchy vegetables, and cashews, all roasted to perfection.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup unsalted cashews
  • 2 cups broccoli florets
  • 1 cup red bell pepper, sliced
  • 1 cup snap peas
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 teaspoon cornstarch (optional, for thickening the sauce)
  • none Sesame seeds for garnish
  • none Cooked rice or quinoa, for serving
  • none Salt and pepper to taste

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
  • In a mixing bowl, combine the soy sauce, honey, sesame oil, minced ginger, minced garlic, and cornstarch (if using) to create a marinade. Whisk well until combined.
  • Add the chicken pieces to the marinade and toss to coat evenly. Allow it to marinate for about 15-20 minutes while preparing the vegetables.
  • Spread the marinated chicken across the prepared sheet pan, making sure it’s distributed evenly.
  • Scatter the broccoli florets, sliced red bell pepper, snap peas, and cashews around the chicken on the sheet pan. Drizzle any remaining marinade over the vegetables and chicken.
  • Season with salt and pepper to taste.
  • Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Stir halfway through to ensure even cooking.
  • Once cooked, remove from the oven and let it cool for a couple of minutes.
  • Garnish with sesame seeds before serving.
  • Serve over cooked rice or quinoa to soak up the delicious sauce.

Notes

For a gluten-free option, use tamari instead of soy sauce.
Keyword cashew, chicken, easy dinner, sheet pan