4.8 from 50 votes
Sheet Pan Cashew Chicken
Sheet Pan Cashew Chicken is an all in one meal with the amazing flavors of the popular takeout dish. Tender chicken surrounded by crisp and tender veggies with crunchy cashews and an incredible sweet and savory sauce.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
servings
Calories:
302 kcal
Course:
Dinner
Cuisine:
Asian-American Fusion
Ingredients
Sauce
- 6 tablespoons soy sauce low-sodium
- 1 tablespoon hoisin sauce
- ¾ tablespoon apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon sesame oil toasted
- ½ teaspoon ginger fresh, minced
- 2 teaspoons garlic minced
- 2 tablespoons cornstarch
- ½ cup water
Chicken and Vegetables
- 1 pound chicken breast cut into 1-inch cubes, boneless skinless, cubed
- salt to taste
- black pepper to taste
- 1 ½ cups broccoli florets
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- ⅔ cup cashew roasted, unsalted
- green onion for garnish, toasted sesame seeds and chopped green onions
- sesame seeds for garnish, toasted sesame seeds and chopped green onions
Instructions
Sauce
- In a medium saucepan over medium heat, whisk together 6 tablespoons low-sodium soy sauce, 1 tablespoon hoisin sauce, ¾ tablespoon apple cider vinegar, 2 tablespoons honey, 1 teaspoon toasted sesame oil, ½ teaspoon fresh minced ginger, 2 teaspoons minced garlic, 2 tablespoons cornstarch, and ½ cup water until combined.
- Bring the sauce to a simmer, stirring frequently, until the sauce thickens and bubbles. Remove from heat and set aside.
Cup of Yum
Chicken and Vegetables
- Preheat the oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper and set aside.
- Season 1 pound cubed boneless skinless chicken breasts with salt and pepper to taste. Place the chicken on the prepared pan and drizzle with half of the sauce mixture. Set the remaining sauce aside for later.
- Cook the chicken in the preheated oven for 8 minutes then remove the pan from the oven.
- Arrange 1 ½ cups broccoli florets, 1 chopped red bell pepper, 1 chopped green bell pepper, and ⅔ cup roasted unsalted cashews around the chicken in a single layer. Drizzle on spoonfuls of the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.
- Remove pan from oven and drizzle with remaining sauce. Serve over rice or quinoa and garnish with toasted sesame seeds and chopped green onions, if desired.
Nutrition Information
Calories
302kcal
(15%)
Carbohydrates
21g
(7%)
Protein
28g
(56%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
73mg
(24%)
Sodium
1016mg
(42%)
Potassium
576mg
(12%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
1349IU
(27%)
Vitamin C
93mg
(103%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 302
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 1016mg | 42% |
| Potassium | 576mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1349IU | 27% |
| Vitamin C | 93mg | 103% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.