Sheet Pan Cashew Chicken
on Feb 24, 2021, Updated Oct 28, 2023
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We love this delicious sheet pan cashew chicken. Full of fresh vegetables and lots of flavor, this is one meal you won’t want to miss.
Sheet Pan Cashew Chicken
I’m always looking for quick and healthy dinners to serve my family. Bonus if they include a lot of vegetables and cook in few pans making clean-up a snap. That’s a huge plus of sheet pan dinners.
Another big benefit is that this recipe cooks well on Blackstone cooktop top – so if you’re looking for camping recipes, this is a good one!
A sheet pan dinner is essentially a one-pot meal, but instead of cooked in one pot on the stove, it’s cooked on a sheet pan in the oven.
Most sheet pan dinners include lots of vegetables, your choice of protein and are cooked at relatively high heat until everything is just right.
Other Sheet Pan Recipes on the Blog
I’ve shared several sheet pan dinners on the blog in the past that you’ll also want to check out!
Sheet Pan Chicken with Sweet Potatoes & Brussel Sprouts
Easy Weeknight Salmon & Asparagus Sheet Pan Dinner
Ingredients for Cashew Chicken Sheet Pan Dinner
- 2 pounds boneless chicken pieces, cut into 1″ pieces
- 4 cups broccoli & cauliflower florets, cut into uniform bite-sized pieces
- 1 cup beans, cut into bite sized pieces. (Snap peas are also very good in place of the beans, if you prefer.)
- 1 bell pepper, chopped
- 1/2 red onion, cut into slivers
- REAL salt
- Freshly ground black pepper
- 3/4 cup unsalted cashews
- 3/4 cup tamari sauce ( you can also use soy sauce or coco aminos instead)
- 1/2 – 3/4 cup water
- 1 tablespoon apple cider vinegar
- 2 teaspoons sesame oil
- 1/4 – 1/2 teaspoon red pepper flakes
- 3 cloves garlic, minced
- 1 1/2 teaspoons fresh ginger, minced
- 3 tablespoons arrowroot powder (or you can use cornstarch instead)
How to Make this Delicious Chicken Sheet Pan Dinner
Preheat oven to 400 F.
Combine all sauce ingredients and bring to a boil over medium heat, whisking constantly until thickened.
Pro tip – freeze ginger and grate it (while it’s frozen) with a micro plane. Confession: I don’t even bother to peel the ginger before grating.
Place chicken and veggies on sheet pan. Pour 2/3 of the sauce over chicken and make sure everything is mixed well. Bake for 12 minutes, then remove from oven. Stir food well making sure to break the chicken apart if any pieces are touching so it can cook thoroughly. Add cashews.
Return to oven to bake for 8-12 more minutes, or until chicken has reached 165F internal temperature.
Serve over rice, cauliflower rice, or zoodles. Top with remaining sauce. Enjoy!
Sheet Pan Cashew Chicken
Flavorful sheet pan dinner with easy clean-up and a taste the whole family will enjoy.
Ingredients
- 2 pounds boneless chicken pieces, cut into 1" pieces
- 4 cups broccoli & cauliflower florets, cut into uniform bite-sized pieces
- 1 cup beans, cut into bite sized pieces
- 1 bell pepper, chopped
- 1/2 red onion, cut into slivers
- REAL salt
- Freshly ground black pepper
- 3/4 cup unsalted cashews
- 3/4 cup tamari sauce ( you can also use soy sauce or coco aminos instead)
- 1/2 - 3/4 cup water
- 1 tablespoon apple cider vinegar
- 2 teaspoons sesame oil
- 1/4 - 1/2 teaspoon red pepper flakes
- 3 cloves garlic, minced
- 1 1/2 teaspoon fresh ginger, minced
- 3 tablespoons arrowroot powder
Instructions
- Preheat oven to 400 F.
- Combine all sauce ingredients and bring to a boil over medium heat, whisking constantly until thickened.
- Place chicken and veggies on sheet pan.
- Pour 2/3 of the sauce over chicken and make sure everything is mixed well. Reserve the other 1/3 sauce.
- Bake for 12 minutes, then remove from oven. Stir food well making sure the chicken is moved apart so it can cook thoroughly. Add cashews. Return to oven to bake for 8-12 more minutes,or until chicken has reached 165 temperature.
- Serve over rice, cauliflower rice, or zoodles. Top with reserved sauce. Enjoy!
Notes
You don't have to cook the sauce prior - but it is better if you do. If you decide not to thicken the sauce, just omit the arrow root powder. Mix well and pour over chicken and vegetables before baking.
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Nutrition Information:
Yield:
6 servingsServing Size:
1Amount Per Serving: Calories: 488Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 135mgSodium: 1746mgCarbohydrates: 24gFiber: 6gSugar: 7gProtein: 53g
Nutritional data is not always correct.