why make this recipe
Sheet Pan Cashew Chicken is a great dish for busy weeknights. It combines tasty chicken, fresh vegetables, and crunchy cashews, all made in one pan. This recipe is simple, quick, and full of flavor. Plus, it’s easy to clean up afterward!
how to make Sheet Pan Cashew Chicken
Ingredients:
- 1/2 cup soy sauce
- 6 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons toasted sesame oil
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 red onion, chopped
- 2 boneless, skinless chicken breasts, cut into pieces
- 1 cup raw unsalted cashews
- Brown or white rice, for serving
- Toasted sesame seeds, for topping
- Green onions or chives, for topping
Directions:
- Preheat the oven to 425 degrees F.
- In a bowl, whisk together the soy sauce, honey, rice wine vinegar, sesame oil, garlic, and ginger.
- Place the chopped vegetables on a baking sheet and cover them with half of the sauce. Toss well to coat.
- Roast the vegetables in the oven for 12 to 15 minutes.
- Meanwhile, place the chicken pieces in a bowl and cover them with the remaining sauce.
- After 15 minutes of roasting, push all the vegetables to one side of the baking sheet.
- Add the marinated chicken pieces and cashews to the baking sheet.
- Roast everything again for another 12 to 15 minutes, until the chicken is cooked through.
- Toss everything together on the sheet before serving. Serve over rice and sprinkle with green onions and sesame seeds.
how to serve Sheet Pan Cashew Chicken
Serve the cashew chicken hot, over a bed of brown or white rice. You can also add some extra toppings like toasted sesame seeds and chopped green onions or chives for an added burst of flavor.
how to store Sheet Pan Cashew Chicken
If you have leftovers, place them in an airtight container in the refrigerator. The dish will stay fresh for about 3 to 4 days. You can reheat it in the microwave or on the stovetop until warmed through.
tips to make Sheet Pan Cashew Chicken
- Make sure to cut the chicken into evenly sized pieces so they cook at the same rate.
- Feel free to add other vegetables like broccoli or snap peas for more variety.
- If you like things spicy, add some red pepper flakes to the sauce for a kick!
variation
You can easily adapt this recipe by using shrimp or tofu instead of chicken. Just adjust the cooking times accordingly for the best results.
FAQs
1. Can I use bottled stir-fry sauce instead of making my own?
Yes, you can use bottled stir-fry sauce if you’re short on time. Just make sure it complements the flavors of the dish.
2. Is this recipe gluten-free?
To make it gluten-free, use a gluten-free soy sauce or tamari instead of regular soy sauce.
3. Can I prepare this dish in advance?
Yes, you can marinate the chicken and chop the vegetables a few hours before cooking. Just keep everything in the refrigerator until you’re ready to roast.
