Sheet Pan Cashew Chicken Delight

$- 1 lb chicken breast, diced into bite-sized pieces - 1 cup unsalted roasted cashews - 2 cups fresh broccoli florets - 1 red bell pepper, sliced into strips - 1 cup snap peas, ends trimmed - 3 tablespoons soy sauce (or tamari) - 2 tablespoons honey (or maple syrup) - 1 tablespoon rice vinegar - 2 teaspoons sesame oil - 3 cloves garlic, minced finely - 1 tablespoon fresh ginger, grated - Salt and freshly cracked black pepper to taste I use these ingredients to create a tasty meal. The chicken breast gives a good source of protein. I love how the cashews add a nice crunch. Fresh vegetables like broccoli, bell pepper, and snap peas add color and nutrients. The sauces bring the dish to life. I often use soy sauce or tamari for a gluten-free option. Honey or maple syrup adds a touch of sweetness. Rice vinegar gives a nice tang that balances the flavors. The sesame oil adds richness to the dish. Garlic and ginger are must-haves for depth. Finally, salt and black pepper enhance all the flavors. These ingredients make this sheet pan cashew chicken a quick and tasty meal. You’ll love how easy it is to put together! {{ingredient_image_2}} 1. Preheat your oven to 400°F (200°C). This helps cook the chicken and veggies well. 2. Prepare a large baking sheet. Line it with parchment paper or foil for easy cleanup. 3. Take the chicken breast and dice it into bite-sized pieces. 4. Wash and chop fresh broccoli into florets. 5. Slice the red bell pepper into strips. 6. Trim the ends from the snap peas. 1. In a small bowl, combine the soy sauce (or tamari), honey (or maple syrup), rice vinegar, and sesame oil. 2. Add in the minced garlic and grated ginger. 3. Whisk everything together until it's smooth and well mixed. This will be your tasty marinade. 1. Pour the marinade over the chicken and veggies. Toss them well to coat every piece. 2. Spread the mix evenly on the prepared baking sheet. Keep it in a single layer. 3. Sprinkle the unsalted roasted cashews over the top. 4. Season with salt and freshly cracked black pepper to taste. 5. Bake in the oven for 20-25 minutes. Stir halfway through to ensure even cooking. 6. Check that the chicken is cooked through and the veggies are tender. 7. When finished, take it out of the oven and let it cool slightly before serving. To ensure even cooking, spread the chicken and veggies in a single layer. This helps all the pieces roast properly. Stir the mix halfway through baking. This keeps everything cooking evenly. Check chicken doneness by cutting a piece in the middle. The meat should be white and juices should run clear. If it's pink, return it to the oven for a few more minutes. Serve the cashew chicken over fluffy jasmine rice for a filling meal. The rice soaks up all the tasty sauce. For a beautiful look, garnish with extra roasted cashews. A sprinkle of sesame seeds adds nice texture. You can also add fresh cilantro leaves for a pop of green. For a gluten-free option, swap soy sauce with tamari. This keeps the flavor while avoiding gluten. If you prefer a different sweetener, use maple syrup instead of honey. It gives a lovely sweetness without using honey. Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 30 minutes before baking to enhance the flavor. For even better results, marinate overnight in the refrigerator. Use Fresh Ingredients: Fresh vegetables not only add vibrant color but also provide better texture and flavor. Try to use seasonal produce for the best results. Adjust Cooking Time: Depending on your oven's efficiency, you may need to adjust the cooking time slightly. Always check that the chicken is fully cooked and the veggies are tender but still crisp. Customize Your Veggies: Feel free to substitute or add other vegetables such as carrots, bell peppers, or zucchini to suit your taste preferences and what's in your fridge. {{image_4}} You can change up the veggies in this dish. Try using bell peppers of different colors, like yellow or green. Carrots, zucchini, or even cauliflower work well too. These swaps add variety and make your meal more colorful. Mixing in colorful vegetables not only looks great but also boosts nutrition. Each vegetable brings its own flavor and texture. So, feel free to get creative with what you have in your fridge! Want to switch the protein? You can use tofu or shrimp instead of chicken. Both options absorb the sauce nicely. If you have leftover chicken, this is a perfect way to use it. Just chop it up and toss it in with the veggies. This flexibility allows you to make the dish fit your needs. You can even mix proteins for a fun twist! Adjust the sweetness or saltiness to suit your taste. If you like it sweeter, add more honey or maple syrup. For a saltier kick, add extra soy sauce. Feel free to experiment with spices and herbs. Adding red pepper flakes gives a nice heat. Fresh cilantro or parsley can brighten the flavors. These tweaks let you customize the dish to your liking! To store leftovers, let the dish cool first. Place it in an airtight container. This keeps the meal fresh. The best containers for storage are glass or BPA-free plastic. They seal tightly and prevent spills. To freeze the dish, let it cool completely. Then, portion it into freezer-safe bags. Remove as much air as possible before sealing. For reheating, thaw overnight in the fridge. Reheat in the oven at 350°F for about 15-20 minutes. This warms it through without drying it out. In the fridge, the dish lasts up to three days. Keep an eye on the texture and smell. Signs of spoilage include a sour smell or slimy chicken. Trust your senses to keep your meals safe! How to ensure chicken is juicy? To keep chicken juicy, do not overcook it. Bake until the internal temperature reaches 165°F. You can also marinate the chicken for at least 30 minutes. This adds flavor and moisture. Can I use frozen vegetables? Yes, you can use frozen vegetables. Just ensure they are thawed and drained before adding them to the dish. This helps avoid excess water in your meal. What can I serve with cashew chicken? I recommend serving cashew chicken over jasmine rice. You can also add a side of steamed vegetables for extra color and nutrients. A light salad works well, too. How can I make this dish spicier? To add heat, include red pepper flakes or sliced jalapeños. You can also add a dash of hot sauce to the marinade. Adjust the amount to match your spice level. Can I make this in a slow cooker? Yes, you can make this dish in a slow cooker. Combine all ingredients in the cooker. Cook on low for 4-6 hours or high for 2-3 hours. What if I’m allergic to nuts? If you're allergic to nuts, skip the cashews. You can replace them with sunflower seeds or leave them out completely. The dish will still be tasty and flavorful. This blog post shared a delicious recipe for cashew chicken, highlighting its main ingredients, sauces, and seasonings. I provided a simple step-by-step guide for preparation, mixing, and baking.Important cooking and presentation tips made your dish stand out. You also learned about ingredient variations and storage tips for leftovers. Enjoy exploring flavors and making this dish your own! Keep cooking with confidence and creativity.$

Sheet Pan Cashew Chicken Delight

A delicious and easy one-pan meal featuring chicken, fresh vegetables, and roasted cashews, all tossed in a savory marinade.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Asian

Servings 4

Calories 400 kcal

Ingredients

1 lb chicken breast, diced into bite-sized pieces
1 cup unsalted roasted cashews
2 cups broccoli florets, fresh
1 unit red bell pepper, sliced into strips
1 cup snap peas, ends trimmed
3 tablespoons soy sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
2 teaspoons sesame oil
3 cloves garlic, minced finely
1 tablespoon fresh ginger, grated
to taste unit salt and freshly cracked black pepper
optional unit cooked jasmine rice, for serving

Instructions

Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or aluminum foil.
In a substantial mixing bowl, combine the bite-sized chicken pieces, fresh broccoli florets, sliced red bell pepper, and trimmed snap peas. Mix gently.
In a separate small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.
Pour the marinade over the chicken and vegetables. Toss until everything is evenly coated.
Spread the marinated mixture evenly across the prepared baking sheet in a single layer.
Scatter the roasted cashews atop the mixture, then season with salt and pepper to taste.
Bake in the preheated oven for 20-25 minutes, stirring halfway through to promote even cooking.
Once done, take the baking sheet out of the oven and allow it to cool slightly before serving.

Notes

Serve over jasmine rice and garnish with additional cashews and sesame seeds for an elegant finish.

Keyword cashew, chicken, easy dinner, healthy, sheet pan