Sheet Pan Cashew Chicken

A fast, full meal roasted on one tray, loaded with savory sauce, tender chicken, crisp vegetables, and crunchy cashews for an easy cleanup.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian

Calories: 450

Ingredients Method Notes

Ingredients

For the Chicken

1 pound bite-sized pieces of chicken Cut into uniform sizes for even cooking.
1/4 cup soy sauce Provides salty, savory depth to the sauce.
2 tablespoons honey Adds sweetness to balance the soy.
2 tablespoons vegetable oil Aids sauce coating and browning.
2 tablespoons rice vinegar Adds bright acidity.
3 cloves garlic, minced Fresh aromatics for flavor.
1 tablespoon ginger, grated Fresh aromatics for flavor.
2 cups mixed vegetables (bell peppers, broccoli, snap peas) Use for color and crunch.
1/2 cup roasted cashews Add towards the end for texture.
2 tablespoons green onions, sliced For garnish.
1 tablespoon sesame seeds, optional For visual appeal.

Method

Preparation

Preheat oven to 400°F (200°C) and line a large baking sheet.
Whisk together soy sauce, honey, vegetable oil, rice vinegar, garlic, and grated ginger until smooth.
Add chicken pieces to the sauce and toss to coat. Let marinate for at least 15 minutes.
Arrange marinated chicken on one side of the baking sheet and spread mixed vegetables on the other side. Drizzle vegetables with a little olive oil and season lightly.

Cooking

Roast in the oven for 20–25 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender-crisp.
Add roasted cashews during the last 5 minutes of cooking to warm them.
Remove from oven and let rest for a few minutes. Garnish with sliced green onions and sesame seeds before serving.

Notes

Store leftovers in an airtight container for up to 3 days. Cool to room temperature before refrigerating. For freezing, store in a sealed container for up to 2 months.