Easy Sheet Pan Cashew Chicken
Sheet pan recipes are super easy, healthy, and save time on cleanup. Here’s a full step-by-step recipe for Easy Sheet Pan Cashew Chicken (healthy takeout-style, but lighter).
⏱ Time
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
1 lb (450g) boneless chicken breast or thighs, cut into bite-sized cubes
2 cups broccoli florets
1 red bell pepper, cut into chunks
1 cup snap peas (or green beans)
1 medium carrot, sliced thin
½ cup unsalted cashew
For the Sauce:
3 tbsp low-sodium soy sauce
2 tbsp hoisin sauce (or oyster sauce)
1 tbsp rice vinegar (or white vinegar)
1 tbsp honey (or brown sugar)
2 cloves garlic, minced
1 tsp fresh ginger, grated (or ½ tsp ground ginger)
1 tbsp sesame oil (or olive oil)
1 tsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
1. Preheat oven: to 400°F (200°C). Line a sheet pan with parchment paper.
2. Make sauce: In a small bowl, whisk soy sauce, hoisin, vinegar, honey, garlic, ginger, and sesame oil. (Reserve 2–3 tbsp sauce for finishing.)
3. Prepare chicken & veggies:
Add chicken cubes, broccoli, bell pepper, snap peas, and carrot to a large bowl.
Pour most of the sauce over, toss well to coat.
4. Bake: Spread mixture evenly on sheet pan. Bake for 15–18 minutes, stirring once halfway.
5. Add cashews: In last 5 minutes, sprinkle cashews on top so they toast lightly.
6. Finish: Remove from oven, drizzle with reserved sauce (thickened with cornstarch slurry if you like).
7. Serve: Hot over steamed rice, quinoa, or cauliflower rice. Garnish with green onions or sesame seeds.
Tips
Use chicken thighs for juicier bites.
Add pineapple chunks for a sweet twist.
If you like spice → add a little chili sauce or red pepper flakes to the sauce.
Nutrition information
Calories: ~320
Protein: 28g
Carbs: 18g
Fat: 14g