Description
A delicious and easy recipe for Sheet Pan Cashew Chicken, perfect for dinner night.
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup raw cashews
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 1 tablespoon water
- Cooked rice or quinoa, for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the soy sauce, honey, sesame oil, garlic, ginger, cornstarch, and water. Mix well to create a marinade.
- Add the chicken pieces to the marinade and toss to coat evenly. Let it marinate for about 15 minutes.
- Spread the marinated chicken on the prepared baking sheet in a single layer.
- Scatter the broccoli, red bell pepper, snap peas, and cashews over the chicken.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Stir halfway through for even cooking.
- Serve hot over cooked rice or quinoa.
Notes
- For extra flavor, add a sprinkle of sesame seeds before serving.
- Substitute the chicken with tofu for a vegetarian option, and adjust the cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg