Sheet Pan Cashew Chicken
This sheet pan cashew chicken is my go-to meal when I want comfort food, but I don't want to spend the afternoon in the kitchen making it!
Servings 4 servings
Calories 399kcal
Ingredients
- 1 pound boneless skinless chicken breast cut in strips,
- 1 cup cashews
- 1 cup broccoli florets cut into 1/2 inch pieces
- 1 cup red bell peppers, cut into 1/2 inch chunks
- 1 cup yellow bell peppers, cut into 1/2 inch chunks
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons soy sauce
- 2 garlic cloves minced
- 1/4 teaspoon ginger powder
- 2 teaspoons honey
- 2 tablespoons Hoisin sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon apple cider vinegar
Garnish:
- sliced scallions
- sesame seeds
Instructions
- Preheat the oven to 400°F (204ºC). Adjust oven rack to the middle position.
- On a baking tray, add chicken (1 pound), broccoli (1 cup), cashew (1 cup), and bell peppers (1 cup red + 1 cup yellow).
- In a small bowl, mix salt (3/4 teaspoon), pepper (1/2 teaspoon), oil (1 tablespoon), soy sauce (2 tablespoons), garlic (2 cloves), ginger (¼ teaspoon), honey (2 teaspoon), hoisin sauce (2 tablespoons), sesame oil (1/2 teaspoon), and (½ teaspoon) apple cider vinegar. Pour on the chicken and vegetables. Toss and transfer to the oven.
- Cook in preheated oven for 15 minutes, or until chicken is cooked through. Garnish with scallions and sesame seeds.
Notes
- Line It! Line your sheet pan with aluminum foil or parchment paper for the easiest clean-up!
- Arrange: Make sure you place chicken and veggies in a single layer on the sheet pan for even cooking.
Nutrition
Serving: 1serving | Calories: 399kcal | Carbohydrates: 21g | Protein: 33g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 73mg | Sodium: 1214mg | Potassium: 902mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1419IU | Vitamin C: 138mg | Calcium: 44mg | Iron: 3mg