Description
A simple recipe for making cashew chicken on a single sheet pan.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup raw cashews
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 cup chicken broth
- 2 tablespoons brown sugar
- Vegetable oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together soy sauce, cornstarch, rice vinegar, sesame oil, ginger, and garlic powder to make the sauce.
- Add the cut chicken, bell peppers, and broccoli to the bowl. Toss everything until the chicken and vegetables are evenly coated with the sauce.
- Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
- Bake for 15 minutes.
- Remove the sheet pan from the oven. Sprinkle the cashews over the chicken and vegetables.
- In a small bowl, mix the chicken broth and brown sugar. Pour this mixture over the ingredients on the pan.
- Return the sheet pan to the oven and bake for another 5 to 7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Serve immediately.
Notes
- You can substitute chicken thighs for breasts if you prefer.
- If you like a spicier dish, add a pinch of red pepper flakes to the sauce mixture.
- For easier cleanup, use aluminum foil instead of parchment paper, but oil the foil lightly.
- Prep Time: 15 min
- Cook Time: 22 min
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12
- Sodium: 550
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 48
- Cholesterol: 110
Keywords: sheet pan, cashew chicken, easy dinner, quick meal, chicken recipe, one pan