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

Cook Time 20

Total Time 30

Servings

Calories 473kcal

Author Kate @ I Heart Eating

Ingredients

Sauce

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

Instructions

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.

Video

Notes

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

Nutrition