Sheet Pan Cashew Chicken
A quick and delicious one-pan meal combining tender chicken thighs, crispy cashews, and vibrant mixed vegetables, perfect for busy weeknights and family gatherings.
Ingredients
Main ingredients
- 1 lb chicken thighs (cut into bite-sized pieces)
- 1 cup cashews
- 2 cups mixed vegetables (like bell peppers, broccoli, and carrots) Feel free to switch up the veggies based on what you have on hand!
- 3 tablespoons soy sauce
- 2 tablespoons honey Can be substituted with maple syrup for a vegan version.
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Cooked rice or noodles (for serving) Excellent option for a heartier meal.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs, cashews, mixed vegetables, soy sauce, honey, sesame oil, and minced garlic. Season with salt and pepper.
- Spread the mixture evenly on a sheet pan in a single layer.
- Bake in the oven for 20–25 minutes until the chicken is fully cooked and the vegetables are tender.
- Serve it over cooked rice or noodles, and savor the deliciousness!
Notes
For extra crunch, add the cashews halfway through cooking instead of at the beginning. Toss in some red pepper flakes for a spicy kick. Marinating the chicken for an hour can deepen the flavor profile; just adjust cooking times if using marinated chicken. Leftovers can be stored in the refrigerator for about 3–4 days or frozen for up to 2 months.