Description
Crispy edges, tender chicken, and a sticky-sweet savory sauce—this Cashew Chicken Sheet Pan Dinner is your midweek dinner hero. Toss it on a tray, bake, and boom: dinner or lunch for the next few days is ready, stress-free and delicious!
Ingredients
For the Sauce:
6 tbsp low-sodium soy sauce (or coconut aminos for paleo)
1 tbsp hoisin sauce (optional for low carb)
¾ tbsp apple cider vinegar
2 tbsp honey (or erythritol/monk fruit/stevia for low carb)
1 tsp toasted sesame oil
½ tsp fresh minced ginger
2 cloves garlic, minced
2 tbsp cornstarch (or arrowroot for paleo; or 1 tsp xanthan gum for low carb)
½ cup water (add more to thin if needed)
Chicken & Veggies:
2 medium boneless, skinless chicken thighs or breasts, cubed
Salt & pepper to taste
1½ cups broccoli florets
1 red bell pepper, chopped
½ green bell pepper (optional)
⅔ cup roasted, unsalted cashews
For Meal Prep:
Containers
Serve with: zoodles, cauliflower rice, brown/white rice, quinoa, noodles, or potatoes
Instructions
Make the Sauce:
In a bowl, whisk all sauce ingredients until smooth. Heat gently in a saucepan until thickened, then remove from heat.
Prep the Pan:
Preheat oven to 400°F (200°C). Toss chicken cubes with salt and pepper. Arrange chicken, broccoli, and peppers on a sheet pan. Drizzle with a bit of sesame oil.
Bake:
Bake for 15 minutes. Remove, pour sauce evenly over the pan, add cashews, and toss everything. Return to oven and bake another 5–7 minutes, until chicken is cooked through.
Serve or Store:
Divide into containers with your favorite side. Garnish with green onions or sesame seeds if you like.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
Nutrition
- Calories: 370
- Fat: 20 g
- Carbohydrates: 20g
- Fiber: ~3 g
- Protein: 30g