Sheet Pan Cashew Chicken

introduction

This Sheet Pan Cashew Chicken is an easy, healthy weeknight meal. You mix chicken, cashews, and vegetables, spread them on one pan, and bake. For another simple one-pan chicken idea that uses noodles, try one-pan chicken buttered noodles.

why make this recipe

This recipe saves time. You cook meat and vegetables together on one pan. You get a crunchy nut taste and a mix of colors. It uses simple ingredients and needs little cleanup.

how to make Sheet Pan Cashew Chicken

Cut the chicken into even pieces so it cooks the same. Toss chicken, cashews, and vegetables with the sauce and oil. Spread everything in one layer on a sheet pan so heat reaches all pieces. Bake until the chicken is done and vegetables are tender. Serve hot.

Ingredients :

• 1 lb chicken breast, diced
• 1 cup cashews
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Salt and pepper to taste

Directions :

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine diced chicken, cashews, mixed vegetables, soy sauce, olive oil, garlic powder, ginger powder, salt, and pepper.
3. Spread the mixture evenly on a sheet pan.
4. Bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
5. Serve warm and enjoy!

how to serve Sheet Pan Cashew Chicken

Serve over steamed rice or noodles. You can also serve it with a simple salad or green side. Sprinkle extra cashews or chopped green onions on top for a fresh crunch.

how to store Sheet Pan Cashew Chicken

Let the dish cool to room temperature. Store in an airtight container in the fridge for up to 3–4 days. To reheat, warm in the oven or microwave until hot. You can freeze it for up to 2 months; thaw in the fridge before reheating.

tips to make Sheet Pan Cashew Chicken

• Cut chicken into similar sizes to cook evenly.
• Use parchment paper on the pan for easier cleanup.
• Spread pieces in one layer; don’t crowd the pan.
• Check the chicken near the end of cooking to avoid drying.
• Add cashews in the last 5 minutes if you want them extra crunchy.

variation (if any)

• Use chicken thighs instead of breast for more flavor.
• Add a tablespoon of honey or hoisin for a sweeter glaze.
• Use different vegetables like snap peas, zucchini, or mushrooms.
• Make it spicy with red pepper flakes or sriracha.

FAQs

Q: Can I use chicken thighs instead of breast?
A: Yes. Thighs stay juicier. Adjust time if pieces are larger.

Q: Do I use raw or roasted cashews?
A: Either works. Roasted cashews add more flavor. If using raw, you can toast them briefly in the oven.

Q: How do I know the chicken is done?
A: Cut a piece to check that it is no longer pink inside. Internal temperature should reach 165°F (74°C).

Q: Can I prepare this ahead of time?
A: Yes. Toss ingredients with sauce and keep in the fridge. Bake when ready, but add cashews later if you want crunch.

Q: How can I make this gluten-free?
A: Use a gluten-free soy sauce or tamari and check other labels.

Sheet Pan Cashew Chicken

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian
• Diet: Gluten-Free

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Description

An easy, healthy weeknight meal with chicken, cashews, and vegetables baked on a single sheet pan.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breast, diced
• 1 cup cashews
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine diced chicken, cashews, mixed vegetables, soy sauce, olive oil, garlic powder, ginger powder, salt, and pepper.
3. Spread the mixture evenly on a sheet pan.
4. Bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
5. Serve warm and enjoy!

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Notes

For added crunch, sprinkle extra cashews or chopped green onions on top before serving. Use parchment paper for easier cleanup.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 7g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 70mg