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Sheet Pan Cashew Chicken: A High-Protein, One-Pan Wonder

Sheet pan cashew chicken with broccoli bell peppers and cashews on a baking sheet
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This healthy and easy Sheet Pan Cashew Chicken is a delicious, high-protein take on the classic Chinese takeout favorite. Made with tender chicken, crisp broccoli, and a savory-sweet sauce, all cooked on one pan for minimal cleanup.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 head of broccoli, cut into florets
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/2 red onion, cut into 1-inch pieces
  • 1/2 cup raw cashews
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon cornstarch

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and cornstarch to make the sauce.
  3. In a large mixing bowl, combine the chicken, broccoli, red bell pepper, and red onion. Pour the sauce over the chicken and vegetables and toss to coat everything evenly.
  4. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan, as this will cause the ingredients to steam instead of roast. Use two pans if necessary.
  5. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.
  6. Remove the baking sheet from the oven and sprinkle the raw cashews over the top. Return to the oven and bake for another 3-5 minutes, or until the cashews are lightly toasted.
  7. Remove from the oven and let it rest for a few minutes before serving.

Notes

  • For the best results, use a large baking sheet to ensure the chicken and vegetables roast rather than steam.
  • Feel free to add other vegetables like snap peas, carrots, or baby corn.
  • Cut the chicken and vegetables into uniform sizes for even cooking.
  • Don’t skip the cornstarch in the sauce, as it helps to thicken it and create a glaze on the chicken and vegetables.
  • For extra flavor, you can marinate the chicken in half of the sauce for 30 minutes before adding the vegetables.

Nutrition

Find it online: https://www.benefitiany.com/sheet-pan-cashew-chicken/