Sheet Pan Cashew Chicken
This sheet pan cashew chicken is sure to become a staple in your weeknight dinner rotation. It’s quick, easy, and filled with flavors that your family will love. Plus, the beautiful presentation makes it a dish you can proudly serve to guests. Don’t hesitate to customize the ingredients to your liking, and enjoy a satisfying meal without the hassle of multiple pots and pans! Happy cooking!
Equipment
Ingredients
Sauce
- 1/3 cup Tamari or soy sauce
- 3 Tbsp Honey
- 2 Tbsp Vice wine vinegar
- 3 cloves Garlic Minced
- 1 Tbsp Freshly grated ginger
- 1 tbsp Sweet chili sauce
- 1 tbsp Kimchi sauce, gochujang or sambal sauce
- 2 tsp Sesame oil
- 1/2 tsp Kosher salt
- 1/4 tsp White pepper
Round one vegetables
- 1/2 Red cabbage cut into large chunks
- 1/2 Red onion cut into big dice
- 1 Red bell pepper cut into large chucks about 1 inch by 1 inch
Round two
- 2 Boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 cup Raw cashews
Instructions
- Preheat oven to 400°F. Line a large sheet pan with parchment paper
- Mix all of the sauce ingredients together and set aside
- In a large bowl add the cabbage, onion and pepper and toss with 1/2 the sauce
- Spread on your sheet pan and place in the oven for 10 minutes.
- During this time cut your chicken and broccoli and place in the bowl with the cashews, and toss with the remaining sauce.
- When the sheet pan comes out of the oven add the broccoli, chicken and cashews and evenly spread out on the sheet pan.
- Place back into the oven for 10 to 12 minutes until the chicken is done.
- I like to serve mine with Jasmin rice
Tried this recipe?Let us know how it was!