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Easy Sheet Pan Cashew Chicken

A fuss-free dinner recipe that combines tender chicken, crunchy cashews, and vibrant vegetables all roasted on one sheet pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 cup raw cashews
  • 2 cups broccoli florets
  • 1 cup bell peppers, sliced into strips (red, green, or yellow)
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
Seasonings and Sauces
  • 3 Tbsp soy sauce check for halal certifications
  • 2 Tbsp honey or maple syrup for a vegan option
  • 2 Tbsp vegetable oil
  • 1 tsp ginger, grated
  • Salt and pepper, to taste
Garnish
  • Green onions, chopped
  • Sesame seeds

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the chicken pieces with soy sauce, honey, grated ginger, garlic, salt, and pepper. Toss to coat the chicken.
  3. Add the cashews, broccoli, bell peppers, and onion to the chicken mixture. Drizzle in vegetable oil and toss again to coat evenly.
  4. Line a baking sheet with parchment paper and spread the chicken and vegetable mixture evenly on the sheet pan.
Cooking
  1. Bake in the preheated oven for about 20-25 minutes, stirring halfway through until the chicken is cooked through and the veggies are tender.
  2. Once fully cooked, remove the dish from the oven and garnish with chopped green onions and sesame seeds before serving.

Notes

For protein substitutions, consider using chicken thighs for a juicier bite or tofu for a vegetarian option. You can also substitute or add vegetables like snap peas, carrots, or mushrooms. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the microwave or oven.