Name: Easy Sheet Pan Cashew Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian‑Inspired / American
Ingredients: 1½ lbs boneless, skinless chicken breasts, cut into bite‑sized pieces; 2 bell peppers, sliced (any colour); 2 cups broccoli florets; 1 small red onion, sliced; ½ cup unsalted cashews; 2 tablespoons olive oil; 2 tablespoons soy sauce (or tamari for gluten‑free); 2 tablespoons hoisin sauce; 2 tablespoons honey or maple syrup; 1 tablespoon rice vinegar; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; ¼ teaspoon black pepper; Cooked rice or noodles, for serving; Sliced green onions and sesame seeds, for garnish

Description

This Easy Sheet Pan Cashew Chicken brings bold takeout‑style flavors to your table with juicy chicken, roasted veggies, crunchy cashews and a savoury‑sweet sauce—all cooked on one pan for minimal mess.

Ingredients

1½ lbs boneless, skinless chicken breasts, cut into bite‑sized pieces
2 bell peppers, sliced (any colour)
2 cups broccoli florets
1 small red onion, sliced
½ cup unsalted cashews
2 tablespoons olive oil
2 tablespoons soy sauce (or tamari for gluten‑free)
2 tablespoons hoisin sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
¼ teaspoon black pepper
Cooked rice or noodles, for serving
Sliced green onions and sesame seeds, for garnish

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Instructions

Preheat oven to 400 °F (200 °C) and line a large sheet‑pan with parchment paper.
In a bowl whisk soy sauce, hoisin sauce, honey/maple, rice vinegar, garlic, ginger and black pepper to make the sauce.
On the sheet‑pan arrange chicken, bell peppers, broccoli and red onion. Drizzle with olive oil and half the sauce. Toss to coat everything evenly.
Spread out everything into a single layer and bake for about 18‑20 minutes, stirring halfway through so chicken cooks evenly and veggies roast nicely.
Remove the pan from oven, add the cashews, and drizzle with the remaining sauce. Toss to combine and return to oven for 2‑4 more minutes just to warm the cashews and finish the dish.
Serve hot over rice or noodles, and garnish with sliced green onions and sesame seeds.

Notes

Feel free to swap in extra vegetables like zucchini, snap peas or shredded carrots for variety.
For a spicy version add red pepper flakes, sriracha or chilli garlic sauce to the sauce.
For a nut‑free alternative substitute cashews with sunflower or pumpkin seeds.
For lower carb serving use cauliflower rice or zucchini noodles instead of rice.
Marinating the chicken in the sauce a few minutes ahead will deepen flavour, though it’s optional.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Sheet‑Pan Baking
Cuisine: Asian‑Inspired / American

Nutrition

Serving Size: 1/4 recipe (without rice)
Calories: Approx. 430 kcal
Sugar: 18g
Sodium: 900mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 36g
Cholesterol: 90mg