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Sheet Pan Cashew Chicken

Sheet Pan Cashew Chicken: Easy Dinner That Delights

Sheet Pan Cashew Chicken is a delicious and easy recipe that combines tender chicken, colorful veggies, and crunchy cashews for a delightful weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main dishes
Cuisine Asian
Servings 4 servings
Calories 450 kcal

Equipment

  • large mixing bowl
  • Sheet Pan
  • parchment paper

Ingredients
  

For the Chicken

  • 1 pound boneless, skinless chicken breast this juicy protein serves as the heart of your Sheet Pan Cashew Chicken
  • 2 tablespoons soy sauce adds a savory depth that perfectly complements the dish
  • 1 tablespoon hoisin sauce gives a touch of sweetness and richness to balance the flavors
  • 2 tablespoons olive oil helps the chicken and veggies roast beautifully without sticking
  • 1 teaspoon cornstarch ensures your chicken has a delightful, slightly crispy texture when cooked
  • salt to taste
  • pepper to taste

For the Vegetables

  • 1 red bell pepper chopped for a pop of color and sweetness
  • 1 green bell pepper adds a fresh crunch that pairs wonderfully with chicken
  • 1 medium onion brings a savory aroma and depth of flavor to the mix
  • 2 cloves garlic minced for richness
  • 1 teaspoon ground ginger adds a warm, spicy note that's perfect with the other flavors

For the Garnish

  • 1 cup raw cashews provide a delightful texture contrast
  • 2 green onions sliced for a fresh, vibrant garnish
  • sesame seeds optional for added visual appeal and a nutty touch

For Serving

  • cooked rice perfect base; consider jasmine or brown rice for variety

Instructions
 

Step‑by‑Step Instructions

  • Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  • In a large mixing bowl, combine olive oil, soy sauce, hoisin sauce, minced garlic, ground ginger, and cornstarch. Whisk until well mixed.
  • Add bite-sized chicken pieces to the bowl and toss to coat in the marinade. Set aside for at least 15 minutes.
  • Transfer the marinated chicken to the prepared sheet pan, spreading it out evenly. Add chopped red bell pepper, green bell pepper, and onion.
  • Drizzle any leftover marinade over the veggies.
  • Sprinkle salt and pepper over the chicken and vegetables to taste.
  • Roast in the preheated oven for about 15 minutes, until the chicken is cooked and the veggies are tender.
  • After 15 minutes, add raw cashews over the chicken and vegetables and return to the oven for an additional 7-10 minutes.
  • Check that the chicken is fully cooked; remove from oven, garnish with green onions and sesame seeds if desired.
  • Serve hot over a bed of cooked rice.

Notes

For even more flavorful chicken, consider marinating for 30 minutes or longer. Cut chicken and veggies uniformly for even cooking. Don't overcrowd the pan to prevent steaming.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 70mgIron: 3mg
Keyword chicken recipe, Easy Dinner, healthy dinner, One Pan Meal, Sheet Pan Cashew Chicken, Weeknight Meal
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