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Easy Sheet Pan Cashew Chicken – Better Than Takeout

Easy Sheet Pan Cashew Chicken – Better Than Takeout
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Experience the joy of homemade flavor with Easy Sheet Pan Cashew Chicken – Better Than Takeout! This delightful dish comes together in just 40 minutes, making it perfect for busy weeknights or casual gatherings. Tender chicken is combined with vibrant vegetables and crunchy cashews, all enveloped in a savory-sweet sauce that will leave everyone craving more. With minimal prep and cleanup, this one-pan wonder brings the warmth of a comforting meal to your table without the hassle of takeout. Gather around for a flavorful adventure that promises to create cherished memories with every bite!

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken breast, cubed
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup broccoli florets
  • 1/2 cup unsalted cashews
  • 2 tablespoons olive oil
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, toss cubed chicken, sliced bell peppers, and broccoli florets with olive oil until evenly coated. Spread in a single layer on the prepared sheet.
  3. In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, cornstarch mixture until smooth. Pour over the chicken and vegetables; toss to coat.
  4. Bake for about 20-25 minutes or until chicken reaches an internal temperature of 165°F (74°C), stirring halfway through.
  5. In the last 5 minutes of baking, sprinkle unsalted cashews over the dish to toast lightly.
  6. Serve warm over rice or quinoa and enjoy!

Nutrition

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