Sheet Pan Cashew Chicken Recipe
Welcome to my cozy kitchen corner! Today, I am excited to share my favorite Sheet Pan Cashew Chicken Recipe. This simple Sheet Pan Cashew Chicken Recipe brings sweet, savory takeaway flavor right into your home.
Equipment
- Large rimmed baking sheet (18x13 inches)
- Parchment paper or aluminum foil
- Small glass mixing bowl
- Whisk or fork
- Large mixing bowl
- Cutting board and sharp chef knife
- Measuring cups and measuring spoons
- Kitchen tongs
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized 1-inch cubes
- 2 cups broccoli florets, cut into small bite-sized pieces
- 1 large red bell pepper, chopped into 1-inch chunks
- 1 large yellow bell pepper, chopped into 1-inch chunks
- 3/4 cup raw unsalted cashews
- 3 tbsp low-sodium soy sauce or tamari
- 2 tbsp honey or pure maple syrup
- 1 tbsp sesame oil
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- 1 tbsp cornstarch mixed with 1 tablespoon water
- 2 green onions, sliced thinly for garnish
- 1 tbsp sesame seeds, for optional garnish
Instructions
Preheat and Prep
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Lightly spray the paper with non-stick cooking spray for easy cleanup later.
Whisk the Sauce
- In a small mixing bowl, whisk together the low-sodium soy sauce, honey, sesame oil, minced garlic, grated ginger, and cornstarch slurry until smooth and well blended.
Season the Chicken and Veggies
- Place the cubed chicken breast pieces, broccoli florets, and chopped bell peppers into a large mixing bowl. Pour half of your sauce over the ingredients and toss gently.
Spread on Sheet Pan
- Spread the coated chicken and vegetables in a single even layer across your prepared baking sheet. Leave a little space between pieces so they roast instead of steaming.
Bake the Sheet Pan
- Bake in the preheated oven for 12 minutes. Carefully remove the pan and toss the chicken and vegetables using tongs to ensure even cooking throughout.
Add Cashews and Sauce
- Drizzle the remaining sauce over the hot chicken and veggies. Scatter the raw cashews evenly across the entire pan so they toast nicely in the heat.
Finish and Garnish
- Return the pan to the oven for 6 to 8 minutes until chicken is cooked through. Sprinkle with sliced green onions and sesame seeds right before serving hot.
Notes
- Expert Tips: Cut all chicken pieces to the same size so they cook evenly. Use raw cashews instead of pre-roasted ones because roasted cashews burn too easily in hot ovens.
- Serving Suggestions: Serve over steamed jasmine rice, brown rice, or cauliflower rice alongside a fresh cucumber salad or egg drop soup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
- Reheating: Reheat in a skillet over medium heat or in the microwave for 1 to 2 minutes until heated through.