Have you tried sheet pan dinners yet? If not, you should!
So, what is a sheet pan dinner? It’s a meal that’s cooked on a sheet pan. I’ve been making a lot of sheet pan suppers lately, and I love how easy they are to make and how easy they are to clean-up.
Not only is this sheet pan cashew chicken an easy weeknight dinner, but it’s also good for meal prep. While it’s baking, I make a big batch of quinoa. Then, I just portion this sheet pan cashew chicken out along with the quinoa, and we have lunch for the next few days.
Sheet Pan Cashew Chicken
- 1/2 cup lite soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons rice wine vinegar
- 3 tablespoons brown sugar packed
- 1 tablespoon toasted sesame oil
- 1 teaspoon fresh minced ginger
- 3 cloves garlic minced
- 2 tablespoons cornstarch
- ½ cup water
Chicken and Vegetables
- 2 pounds boneless skinless chicken breast, cut into 1-inch cubes
- 1 head broccoli cut into florets and stems
- 1 red bell pepper cut into chunks
- 2 green bell pepper cut into chunks
- 1 cup unsalted roasted cashews plus extra for serving
- In a medium saucepan, whisk together sauce ingredients until combined.
- Bring to a simmer over medium heat, stirring regularly, until sauce thickens.
- Remove from heat, and set aside.
- Preheat oven to 400F. Line a large rimmed sheet pan* with parchment paper or a silicone baking mat. Set aside.
- Place chicken on prepared sheet pan, and drizzle 1/3 sauce over chicken.
- Toss chicken to coat in sauce.
- Cook for 8 minutes.
- Remove pan from oven, and place broccoli, bell peppers, and cashews in a single layer around the chicken.
- Pour remaining sauce over chicken and veggies; toss to coat.
- Return pan to the oven, and continue cooking for an additional 8-12 minutes, or until the chicken is cooked through.
- Serve by itself or over white rice, brown rice, or quinoa.
Sprinkle with extra cashews, if desired.
* I use a 12x17-inch baking sheet.
Adapted from The Recipe Critic.
More easy dinner recipes!