Sheet Pan Cashew Chicken
Flavorful sheet pan dinner with easy clean-up and a taste the whole family will enjoy.
Servings: 10 cups = 6 - 1 2/3 cup servings
Equipment
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.
Nutrition
Serving: 1g | Calories: 488kcal | Carbohydrates: 24g | Protein: 53g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 135mg | Sodium: 1746mg | Fiber: 6g | Sugar: 7g