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Sheet Pan Cashew Chicken

Sheet Pan Cashew Chicken Recipe


  • Author: Kelsey Apley

Ingredients

  • 1 pound of Boneless Skinless Chicken Breasts, Cut into Small Pieces
  • 1 16 oz. Bag of Frozen Broccoli Florets
  • 1 Large Red Bell Pepper, Sliced
  • 1 Large Yellow Bell Pepper, Sliced
  • 1  Cup Unsalted & Roasted Cashews

    Sauce Ingredients:
  • ⅔ Cup Low Sodium Soy Sauce or Coconut Aminos
  • ¾ Tbsp. Apple Cider Vinegar
  • 2 Tbsp. Honey
  • 1 Tsp. Sesame Oil
  • 1 Tbsp. Minced Garlic (Or 2-3 cloves)
  • 1 tsp. Minced Ginger
  • ½ tsp. Salt
  • ½ tsp. Pepper
  • 2 Tbsp. Cornstarch
  • ½ Cup Water


Instructions

  1. Line a 9×13 Baking Dish or Cookie Sheet with Foil
  2. Spread Chicken Evenly over the Baking Sheet
  3. In a Medium Sauce Pan combine all of the sauce ingredients.
  4. Heat Sauce on High until starting to boil, stirring frequently.
  5. Reduce heat to Medium/Low and simmer for 3-5 minutes until sauce thickens
  6. Pour ½ of the sauce over the Chicken, Toss with Tongs to coat evenly
  7. Bake in the oven for 10-12 Minutes
  8. Remove from oven and add your Broccoli, Bell Peppers, and Cashews to the pan.
  9. Add ½ of the remaining sauce and Toss everything together to coat with the sauce
  10. Bake another 12-15 minutes until Chicken is completely cooked and vegetables are tender.
  11. Remove from oven and toss with remaining sauce mixture.
  12. Serve over Cooked Rice