Sheet Pan Cashew Chicken (Print Version)
Sheet pan cashew chicken delivers bold flavors in one pan. A quick weeknight dinner with tender chicken, crunchy cashews, and savory sauce.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ Tender Chicken & Veggies
01 -
1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
02 -
2 cups broccoli florets
03 -
1 red bell pepper, cut into 1-inch chunks
04 -
1 cup snap peas, trimmed
05 -
3/4 cup whole roasted cashews
→ Sticky Savory Glaze
06 -
1/4 cup low-sodium soy sauce
07 -
3 tbsp hoisin sauce
08 -
2 tbsp honey
09 -
1 tbsp rice vinegar
10 -
1 tbsp sesame oil
11 -
1 tsp sriracha
→ Aromatic Base Rub
12 -
4 cloves garlic, minced
13 -
1 tbsp fresh ginger, grated
14 -
2 tbsp vegetable oil
15 -
Salt and pepper to taste
→ Finishing Touches
16 -
2 green onions, thinly sliced
17 -
1 tsp sesame seeds
18 -
1/4 tsp red pepper flakes
# Instructions:
01 -
Preheat your oven to 425°F and line a large rimmed sheet pan with foil or parchment paper. Lightly grease the surface with a drizzle of vegetable oil. A hot oven is the secret to getting perfectly caramelized results in this Easy Sheet Pan Cashew Chicken: Quick Weeknight Meal.
02 -
In a medium bowl, whisk together 1/4 cup low-sodium soy sauce, 3 tbsp hoisin sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp sriracha until fully combined and smooth. Set the Sticky Savory Glaze aside for coating later.
03 -
In a large bowl, combine 1 1/2 lbs chicken thigh pieces with 4 cloves minced garlic, 1 tbsp grated fresh ginger, 2 tbsp vegetable oil, and salt and pepper to taste. Toss well to coat every piece evenly with the Aromatic Base Rub before adding to the pan.
04 -
Spread the seasoned chicken pieces in a single layer on one half of the prepared sheet pan. Add 2 cups broccoli florets and 1 red bell pepper chunks to the other half. Drizzle half of the prepared glaze over everything and toss gently to coat all ingredients.
05 -
Roast in the preheated 425°F oven for 15 minutes. This Easy Sheet Pan Cashew Chicken: Quick Weeknight Meal comes together fast, so keep an eye on it. The chicken should begin browning at the edges and the vegetables will start to soften and char slightly around the edges.
06 -
Remove the pan from the oven and add 1 cup trimmed snap peas and 3/4 cup whole roasted cashews directly to the pan. Pour the remaining glaze over everything and toss to combine. Return the pan to the oven and roast for an additional 8-10 minutes until the chicken is cooked through to 165°F.
07 -
For the best Easy Sheet Pan Cashew Chicken: Quick Weeknight Meal, finish with all the Finishing Touches: scatter 2 thinly sliced green onions, 1 tsp sesame seeds, and 1/4 tsp red pepper flakes over the top. Serve immediately over steamed rice or noodles for a complete, satisfying weeknight dinner.
# Notes:
01 -
Storage Tip: Leftovers of this Easy Sheet Pan Cashew Chicken: Quick Weeknight Meal store beautifully in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water to revive the glaze.
02 -
Substitution Tip: Chicken breasts can be used in place of thighs, but reduce the cook time by 3-4 minutes to prevent drying out. You can also swap snap peas for snow peas or baby bok choy with equally delicious results.
03 -
Cooking Tip: For maximum caramelization, avoid overcrowding the sheet pan. If needed, use two pans and rotate them halfway through cooking. Overcrowding causes steaming instead of roasting, which will prevent that gorgeous sticky glaze from forming.
04 -
Serving Tip: This dish pairs perfectly with jasmine rice, brown rice, or lo mein noodles. For a low-carb option, serve over cauliflower rice or shredded cabbage to keep all the bold flavors while lightening up the meal.
# Tools You'll Need:
01 -
large rimmed sheet pan
02 -
mixing bowls
03 -
whisk
04 -
cutting board
05 -
chef's knife
06 -
microplane or grater
07 -
oven
# Nutrition Facts (Per Serving):
Calories: 520 kcal
Total Fat: 28 g
Total Carbohydrate: 32 g
Protein: 38 g