Sheet Pan Cashew Chicken
Quick and delicious, this Sheet Pan Cashew Chicken combines tender chicken, crunchy cashews, and colorful vegetables all baked on a single pan, making it the perfect meal for busy weeknights.
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.
Notes
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. For extra crunch, add the cashews halfway through baking rather than at the beginning.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 48gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 8g