Let me tell you, my go-to weeknight meal has to be my Sheet Pan Cashew Chicken! It’s not just simple; it’s a total lifesaver when I’m juggling a million things. Picture this: tender chicken, crunchy cashews, and vibrant veggies all roasting together on one pan. The best part? It’s like a hug in a meal, and it makes my kitchen smell absolutely divine! I love tossing everything together while my kids help out, and before we know it, dinner’s ready in just about 45 minutes. Plus, there’s hardly any cleanup—just one pan to wash! Trust me, once you try this dish, you’ll be adding it to your regular rotation. It’s flavorful, satisfying, and perfect for those busy nights when you want something delicious without the hassle.
Ingredients
Here’s what you’ll need to whip up this delicious Sheet Pan Cashew Chicken. I like to keep it simple and straightforward, so let’s dive in!
- 1 lb chicken breast, cubed into bite-sized pieces
- 1 cup cashews, roughly chopped for that perfect crunch
- 2 cups mixed vegetables, I recommend bell peppers, broccoli, and carrots for a colorful mix
- 1/4 cup soy sauce, for that savory depth
- 2 tablespoons honey, to add a touch of sweetness
- 2 tablespoons olive oil, to help everything roast beautifully
- 1 teaspoon garlic powder, because garlic makes everything better
- 1 teaspoon ginger powder, for a little zing
- Salt and pepper to taste, to elevate the flavors
Make sure to grab fresh vegetables for the best flavor and color! You can adjust the soy sauce if you like a saltier kick. Now, let’s get cooking!
How to Prepare Sheet Pan Cashew Chicken
Alright, let’s get down to the fun part—preparing this amazing Sheet Pan Cashew Chicken! Follow these steps, and you’ll have a delicious meal ready in no time.
- First things first, preheat your oven to 400°F (200°C). This is crucial because we want everything to roast perfectly.
- While the oven’s heating up, grab a large mixing bowl. Pour in the soy sauce, honey, olive oil, garlic powder, ginger powder, and a sprinkle of salt and pepper. Give it a good whisk until everything’s combined. You’ll love the aroma that fills your kitchen!
- Next, toss in the cubed chicken breast and your vibrant mixed vegetables. Get in there with your hands (or a spatula if you prefer) and really mix it up! Make sure everything is well-coated in that tasty sauce.
- Now, spread the chicken and vegetable mixture evenly onto a large sheet pan. Be generous with the space—don’t overcrowd it! This helps everything get that lovely golden color.
- Pop the pan in the oven and let it bake for 25-30 minutes. You’ll want to check that the chicken is cooked through and no longer pink in the center. It’s always good to double-check!
- Just when you think it’s done, sprinkle those chopped cashews over the top and bake for an additional 5 minutes. This will toast them perfectly and add that delightful crunch.
- Once it’s out of the oven, serve hot and enjoy the symphony of flavors! Your family will be asking for seconds, I promise!
Why You’ll Love This Recipe
- Quick to prepare: With just 15 minutes of prep time, this dish is perfect for those busy weeknights.
- Easy cleanup: One sheet pan means less time washing dishes and more time enjoying with family!
- Flavorful: The combination of soy sauce, honey, and garlic creates a mouthwatering taste that everyone will love.
- Healthy: Packed with protein from the chicken and loaded with colorful veggies, it’s a wholesome meal choice.
- Gluten-free: With simple ingredients, this dish fits perfectly into a gluten-free diet.
- Packed with protein: Each serving gives you about 30 grams of protein, making it a great option for a satisfying meal.
Tips for Success
To make your Sheet Pan Cashew Chicken a total hit, here are some of my top tips! First off, use fresh, vibrant vegetables for the best flavor and texture. You can swap in whatever you have on hand, but I love the crunch of bell peppers, broccoli, and carrots. When it comes to chicken, cutting it into even-sized pieces ensures that everything cooks uniformly. Keep an eye on the baking time—if your chicken is diced smaller, it might cook a bit quicker, so check for doneness around the 25-minute mark.
Also, if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven for that roasted taste, or pop them in the microwave for a quick fix. Just don’t forget to sprinkle a few extra cashews on top when serving again; it makes all the difference!
Variations
One of the best things about my Sheet Pan Cashew Chicken is how easy it is to customize! If you’re feeling adventurous, switch up the veggies—zucchini, snap peas, or even asparagus work wonderfully. You can also add a kick of spice by tossing in some red pepper flakes or a splash of sriracha to the sauce. For a protein twist, try swapping the chicken for shrimp or tofu; both are fantastic options! And if you want to make it a bit more aromatic, consider adding a splash of sesame oil or some chopped green onions right before serving. The possibilities are endless, and it’s all about what you love!
Storage & Reheating Instructions
To keep your delicious Sheet Pan Cashew Chicken fresh, store any leftovers in an airtight container in the refrigerator. It’ll stay good for about 3 days, but I bet it won’t last that long because it’s just too tasty! If you want to enjoy it later, you can also freeze it. Just make sure to let it cool completely before transferring it to a freezer-safe container. It should hold up well for about 2 months.
When you’re ready to reheat, I recommend popping it back in the oven at 350°F (175°C) for about 15-20 minutes. This helps bring back that lovely roasted flavor and keeps the cashews nice and crunchy. If you’re in a hurry, the microwave works too—just heat it in short intervals until warmed through. You might want to add a splash of water to keep it from drying out. Enjoy your meal again, and trust me, it’ll taste almost as good as when you first made it!
Nutritional Information
Now, let’s talk nutrition! It’s always good to know what we’re putting into our bodies, right? Just keep in mind that these values can vary based on the specific ingredients and brands you use. So, consider this a general estimate:
- Calories: 450
- Fat: 20g
- Protein: 30g
- Carbohydrates: 35g
- Sugar: 10g
- Sodium: 800mg
- Fiber: 4g
- Cholesterol: 75mg
Remember, these numbers are just a ballpark! Depending on how you customize your Sheet Pan Cashew Chicken, the nutrition can shift a bit. So, feel free to adjust the ingredients to suit your dietary needs and enjoy this delightful meal guilt-free!
FAQ Section
Can I use frozen vegetables in this recipe?
Absolutely! Frozen mixed vegetables can work just fine, but keep in mind they may release more moisture during baking. Just make sure to spread them out well on the pan to get that nice roasted effect.
Can I make this Sheet Pan Cashew Chicken ahead of time?
Yes, you can prep everything a day in advance! Just mix the chicken and veggies with the sauce, cover it in the fridge, and pop it in the oven when you’re ready to cook. This way, dinner comes together even quicker!
What can I serve with my Sheet Pan Cashew Chicken?
This dish is fantastic on its own, but I love serving it over rice or noodles for a heartier meal. You can also add a side of steamed rice or a fresh salad to balance things out. Yum!
Is it possible to make this dish vegetarian?
Definitely! You can substitute the chicken with tofu or tempeh, and it’ll still be delicious. Just make sure to adjust the cooking time since tofu cooks a bit differently. I like to press it first to get rid of extra moisture, then season it well.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, freeze it for up to 2 months. Just remember to reheat it properly when you’re ready to enjoy it again!
Sheet Pan Cashew Chicken: 7 Steps to a Flavorful Feast
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Description
A simple and delicious sheet pan meal featuring cashew chicken and vegetables.
Ingredients
- 1 lb chicken breast, cubed
- 1 cup cashews
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix soy sauce, honey, olive oil, garlic powder, ginger powder, salt, and pepper.
- Add chicken and vegetables to the bowl and mix well.
- Spread the mixture evenly on a sheet pan.
- Bake for 25-30 minutes or until chicken is cooked through.
- Sprinkle cashews over the chicken and vegetables and bake for an additional 5 minutes.
- Serve hot.
Notes
- Use fresh vegetables for the best flavor.
- Adjust the soy sauce for a saltier taste.
- Serve with rice or noodles if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Sheet Pan Cashew Chicken, easy chicken recipes, one pan meals