Delightful Sheet Pan Cashew Chicken for Busy Weeknights
Many people seek quick, delicious meals that are easy to prepare. Sheet Pan Cashew Chicken delivers just that. This dish combines tender chicken, crunchy cashews, and colorful vegetables all baked on a single pan. Not only does it save time on cleanup, but it also provides a nutritious meal the whole family will love.
Why Make This Recipe
Making Sheet Pan Cashew Chicken means dinner can come together without much fuss. You throw everything on a pan, wait for it to bake, and enjoy a tasty meal in no time. This recipe is packed with protein from the chicken and healthy fats from the cashews, making it a balanced choice. Plus, the flavors meld beautifully as they roast together.
How to Make Sheet Pan Cashew Chicken
Ingredients:
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 cup cashews
- 2 cups mixed vegetables (such as bell peppers, broccoli, and carrots)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Cooked rice for serving
Step by step:
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chicken, cashews, mixed vegetables, soy sauce, honey, olive oil, garlic powder, ginger, salt, and pepper.
- Spread the mixture evenly on a sheet pan.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve over cooked rice.
How to Serve Sheet Pan Cashew Chicken
Serve this dish hot over a bed of cooked rice for a complete meal. You can even garnish it with additional cashews or green onions for added flavor and texture. Pair it with a simple side salad for extra freshness. Check out this high-protein chicken salad for a tasty side option.
How to Store Sheet Pan Cashew Chicken
To store leftovers, place the cooled cashew chicken in an airtight container and refrigerate. It should stay fresh for up to three days. Reheat in the microwave or on the stove until heated through before serving again.
Tips to Make Sheet Pan Cashew Chicken
- Cut chicken thighs evenly to ensure they cook at the same rate.
- Feel free to add other vegetables based on your preferences, like mushrooms or snap peas.
- For extra crunch, add the cashews halfway through baking rather than at the beginning.
- If you’re in a rush, you can prepare the ingredients the night before and let them marinate in the refrigerator.
Variation
Switch up the protein by using shrimp or tofu instead of chicken. Adjust cooking time slightly based on your choice. You can also try different sauces, like teriyaki or sweet chili sauce, for a unique twist.
FAQs
1. Can I use chicken breast instead of chicken thighs?
Yes, chicken breast works well. Just make sure to adjust the cooking time, as breast meat tends to cook faster.
2. Is it possible to make this recipe gluten-free?
Absolutely! Use gluten-free soy sauce or tamari instead of regular soy sauce.
3. How can I make this dish spicier?
For some heat, add red pepper flakes or a dash of sriracha to the mix before baking.
For more delicious ideas, check out this crispy garlic chicken fried rice recipe to complement your cashew chicken tonight!
Sheet Pan Cashew Chicken
Ingredients
Main Ingredients
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 cup cashews
- 2 cups mixed vegetables (such as bell peppers, broccoli, and carrots)
- 3 tablespoons soy sauce Use gluten-free soy sauce for a gluten-free option.
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Cooked rice for serving
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chicken, cashews, mixed vegetables, soy sauce, honey, olive oil, garlic powder, ginger, salt, and pepper.
- Spread the mixture evenly on a sheet pan.
Cooking
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve over cooked rice.