Description
This Sheet Pan Cashew Chicken recipe is a flavorful and easy-to-make dish that combines tender chicken with crunchy cashews and colorful vegetables, all coated in a delicious homemade sauce. Perfect for a quick weeknight dinner!
Ingredients
Units
Scale
Sauce:
- 6 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 3/4 tablespoon apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon fresh minced ginger
- 2 teaspoons minced garlic
- 2 tablespoons cornstarch
- 1/2 cup water
Chicken and Vegetables:
- 1 pound cubed boneless skinless chicken breasts cut into 1-inch cubes
- Salt and pepper to taste
- 1 1/2 cups broccoli florets
- 1 chopped red bell pepper
- 1 chopped green bell pepper
- 2/3 cup roasted unsalted cashews
- Toasted sesame seeds and chopped green onions for garnish
Instructions
- Sauce: In a medium saucepan over medium heat, whisk together low-sodium soy sauce, hoisin sauce, apple cider vinegar, honey, toasted sesame oil, ginger, garlic, cornstarch, and water until combined. Bring to a simmer, stirring frequently, until thickened. Remove from heat.
- Chicken and Vegetables: Preheat oven to 400°F. Season chicken with salt and pepper, place on a lined sheet pan, and drizzle with half of the sauce. Bake for 8 minutes. Add vegetables, cashews, and remaining sauce. Bake for 8-12 minutes more until chicken is cooked through.
- Drizzle with remaining sauce, serve over rice or quinoa, and garnish with sesame seeds and green onions.
