If you’re anything like me, the hustle of busy weeknights can turn dinner into a real challenge. That’s why I absolutely adore sheet pan meals! They’re a lifesaver for whipping up something delicious without spending hours in the kitchen. My Sheet Pan Cashew Chicken is one of my go-to recipes for those chaotic evenings. It combines tender chicken, crunchy cashews, and vibrant mixed vegetables, all drizzled with a sweet and savory sauce that ties everything together beautifully. Plus, clean-up is a breeze—just one pan! Trust me, you’ll fall in love with this recipe and wonder how you ever got by without it. Let’s dive into the vibrant flavors and ease of this fantastic dish!
Ingredients
For this delightful Sheet Pan Cashew Chicken, you’ll need a pound of chicken breast, cut into bite-sized pieces to ensure even cooking. I love using a mix of colorful vegetables like bell peppers, broccoli, and carrots—about two cups will do the trick! The crunch of a cup of cashews adds a wonderful texture that you just can’t resist. For the sauce, gather three tablespoons of soy sauce, two tablespoons of honey for that touch of sweetness, and one tablespoon of olive oil to bring everything together. Don’t forget the seasonings: you’ll want a teaspoon each of garlic powder and ginger powder, plus salt and pepper to taste. This combination will create a mouthwatering dish that’s both simple and satisfying!
How to Prepare Sheet Pan Cashew Chicken
Preheat the Oven
First things first, let’s get that oven preheating to 400°F (200°C). This step is super important because it helps the chicken cook evenly and achieve that lovely golden-brown color. Trust me, you won’t want to skip this part!
Combine Ingredients
In a large bowl, toss together your bite-sized chicken pieces, cashews, and those vibrant mixed vegetables. I love to let the colors shine through, so make sure everything is well mixed. Give it a good stir, ensuring the chicken is surrounded by those crunchy cashews and fresh veggies. It’s like a party in a bowl!
Prepare the Sauce
Now, let’s whip up that delicious sauce! In a separate bowl, combine three tablespoons of soy sauce, two tablespoons of honey, and one tablespoon of olive oil. Then, sprinkle in your teaspoon each of garlic powder and ginger powder, along with salt and pepper to taste. Mix everything together until it’s nice and smooth—this sauce is what brings all those flavors to life!
Toss and Coat
Pour that amazing sauce over your chicken and veggie mixture. Now comes the fun part—using your hands or a spatula, toss everything together until every piece is evenly coated. You want that sauce to cling to the chicken and veggies, making each bite bursting with flavor!
Spread on Sheet Pan
Next, grab a sheet pan and spread the mixture evenly across it. Make sure to give everything enough room to bake properly; this helps achieve that perfect texture. You want the chicken to have a chance to crisp up a bit, so spacing is key!
Bake
Pop the sheet pan into your preheated oven and bake for about 25-30 minutes. Keep an eye on it, and check for doneness around the 25-minute mark. The chicken should be cooked through, and those veggies will be tender yet still vibrant. You’ll know it’s ready when the kitchen smells absolutely amazing!
Serve
Once it’s out of the oven, serve your Sheet Pan Cashew Chicken hot. I love to plate it up with some extra cashews sprinkled on top for that added crunch. This dish looks so colorful and inviting; it’s perfect for impressing family and friends or just treating yourself to a cozy night in!
Nutritional Information
When you’re whipping up my Sheet Pan Cashew Chicken, you can feel good about what’s on your plate! Each serving is approximately 350 calories, making it a satisfying yet light option. You’ll get about 15 grams of fat, including just 2 grams of saturated fat, which is great for keeping things balanced. With 25 grams of protein, it’s perfect for a hearty meal. Plus, you’ll find around 30 grams of carbohydrates and 4 grams of fiber to keep you feeling full. Remember, these values are estimates and can vary depending on specific ingredients used, but they give you a good idea of what to expect!
FAQ Section
Got questions about my Sheet Pan Cashew Chicken? I’ve got answers! Here are some common queries that might help you out:
Can I use frozen vegetables?
Absolutely! Frozen mixed vegetables work just fine in this recipe. Just toss them in frozen and adjust your baking time slightly if needed. They’ll cook through beautifully!
What if I don’t have cashews?
No worries! If cashews aren’t your thing or you don’t have them on hand, you can easily substitute them with peanuts or even almonds for a different crunch!
Can I marinate the chicken?
Definitely! Marinating the chicken in the sauce for about 30 minutes before cooking can elevate the flavors even more. Just keep an eye on the cooking time to ensure it’s perfectly cooked!
How do I store leftovers?
If you have any leftovers (which is rare because it’s so good!), store them in an airtight container in the fridge for up to 3 days. Just reheat in the oven or microwave when you’re ready to enjoy!
Is this recipe gluten-free?
Yes! Just make sure to use gluten-free soy sauce to keep it safe for gluten-sensitive diets. Enjoy without worry!
Why You’ll Love This Recipe
- Quick and Easy: This dish comes together in no time, making it perfect for busy weeknights.
- One Pan Wonder: With everything cooked on a single sheet pan, clean-up is a breeze!
- Flavorful: The combination of tender chicken, crunchy cashews, and vibrant veggies tossed in a delicious sauce will have your taste buds dancing.
- Healthy Option: Packed with protein and fiber, it’s a nutritious meal that’s satisfying without being heavy.
- Customizable: Feel free to switch up veggies or nuts based on your preferences—it’s always a hit!
Tips for Success
To make your Sheet Pan Cashew Chicken absolutely perfect, here are a few tips I’ve learned along the way! First, be sure to cut your chicken into uniform pieces. This helps them cook evenly and ensures that everything is tender and juicy. Also, don’t skip the preheating step—starting with a hot oven is key for that beautiful browning. If you want to enhance the flavor even more, consider marinating the chicken for 30 minutes before cooking; it really makes a difference!
And here’s a little secret: feel free to toss in your favorite vegetables or whatever you have on hand! Just make sure they have similar cooking times. Lastly, check your chicken for doneness by cutting into a piece to ensure it’s no longer pink inside. With these tips, you’re bound to impress everyone at the dinner table!
Variations
If you’re in the mood to mix things up, the possibilities with my Sheet Pan Cashew Chicken are endless! For a little heat, try adding some red pepper flakes or a dash of sriracha to the sauce. If you love fresh herbs, toss in some chopped cilantro or basil right before serving for a burst of freshness. You can also switch up the veggies—zucchini, snap peas, or asparagus work wonderfully too! Want to add a different nutty flavor? Swap out cashews for toasted almonds or walnuts. Each variation offers a new twist, keeping dinner exciting every time!
Print
Sheet Pan Cashew Chicken: 5 Easy Steps to Flavor Bliss
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Description
A quick and easy sheet pan meal featuring tender chicken and crunchy cashews.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup cashews
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon 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 large bowl, combine chicken, cashews, and mixed vegetables.
- In a separate bowl, mix soy sauce, honey, olive oil, garlic powder, ginger powder, salt, and pepper.
- Pour the sauce over the chicken and vegetables, and toss to coat.
- Spread the mixture evenly on a sheet pan.
- Bake for 25-30 minutes, or until chicken is cooked through.
- Serve hot.
Notes
- Adjust the vegetables based on your preference.
- For extra flavor, marinate the chicken for 30 minutes before cooking.
- Can substitute cashews with peanuts for a different taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Sheet Pan Cashew Chicken, Easy Chicken Recipe, One Pan Meal