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Sheet Pan Cashew Chicken

Easy Sheet Pan Cashew Chicken makes a quick weeknight dinner and is great for meal prep! Don't miss the recipe video just above the recipe that shows just how easy this dinner is to make.
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 473kcal
Author Kate @ I Heart Eating

Ingredients

Sauce

  • ½ cup lite soy sauce
  • ¼ 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

Instructions

  • In a medium saucepan, whisk together sauce ingredients until combined.
    ½ cup lite soy sauce, ¼ cup hoisin sauce, 2 tablespoons rice wine vinegar, 3 tablespoons brown sugar, 1 tablespoon toasted sesame oil, 1 teaspoon fresh minced ginger, 3 cloves garlic, 2 tablespoons cornstarch, ½ cup water
  • 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.
    2 pounds boneless
  • 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.
    1 head broccoli, 1 red bell pepper, 2 green bell pepper, 1 cup unsalted roasted cashews
  • 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.

Video

Notes

* I use a 12x17-inch baking sheet.
**Nutrition values are estimates.

Nutrition

Serving: 1serving | Calories: 473kcal | Carbohydrates: 32g | Protein: 43g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 1381mg | Potassium: 1194mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1400IU | Vitamin C: 148.1mg | Calcium: 85mg | Iron: 3.8mg