Name: Sheet Pan Cashew Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 pound boneless, skinless chicken tenders (diced into small chunks); 1 head broccoli (cut into bite sized florets); 4 whole scallions (thinly sliced); 1 whole red bell pepper (seeded and diced small); 2/3 cup cashews; 1/3 cup low sodium soy sauce; 2 tablespoons rice wine vinegar; 2 tablespoons sesame oil; 1 tablespoon fresh garlic (finely grated); 1 teaspoon fresh ginger (finely grated); toasted sesame seeds (for sprinkling on top)

Sheet pan dinners are such a life saver, especially for someone who despises doing dishes like me. It does not get much more simple than quickly prepping the ingredients, pouring all of the flavorful things on them on a sheet pan, and then just letting the oven do the work. Since it has been so busy lately, easy dinners like that have been key. I actually always think of my Nana Lulu when I have Asian inspired food (because I know that this recipe is in no way authentic). She lived for having Chinese takeout, especially toward the end of her life when she was having trouble cooking. So this sheet pan cashew chicken is in her honor.

I used lots of broccoli, red bell pepper and scallions for the veggies in this recipe. The flavors and textures they gave were perfect against the chicken!

The chicken, cashews and those gorgeous aforementioned veggies were all tossed in a mixture of soy sauce, rice wine vinegar, sesame oil, fresh ginger and garlic. I made sure to grate the ginger and garlic so that there weren’t any huge hunks of it and it almost dissolved in the liquid.

I loved how colorful and gorgeous everything looked once it was tossed together on the sheet tray. It took about 25-30 minutes for it to cook perfectly, with the broccoli almost starting to get crisp.

That was all there was to this dinner! I just served it over quinoa for a light, flavorful meal that still satisfied like comfort food. Sesame seeds on top gave it that extra bit of flavor and texture to really bring it home. Hope you all love this perfect weeknight meal too. xoxo

5 from 2 votes

Sheet Pan Cashew Chicken

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

This is such a simple and flavorful Asian inspired sheet pan cashew chicken that is perfect to serve over quinoa or rice!

Course: Main Course

Cuisine: Chinese

Keyword: Chicken Dinners, Sheet Pan Cashew Chicken

Servings: 4

Calories: 353 kcal

Author: Jeanie and Lulu’s Kitchen

Ingredients

1 pound boneless, skinless chicken tenders diced into small chunks
1 head broccoli cut into bite sized florets
4 whole scallions thinly sliced
1 whole red bell pepper seeded and diced small
2/3 cup cashews
1/3 cup low sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon fresh garlic finely grated
1 teaspoon fresh ginger finely grated
toasted sesame seeds for sprinkling on top

Instructions

Pre-heat the oven to 375 and line a sheet tray with a silicone mat or aluminum foil. Lay out the chicken, broccoli, scallions, red pepper and cashews on the tray in a single layer. Then whisk the soy sauce, vinegar, sesame oil, garlic and ginger together in a bowl and pour it over the chicken and veggies. Use a spoon to quickly toss it all together thoroughly, then roast everything for 25-30 minutes. Serve immediately over some rice or quinoa with a sprinkle of sesame seeds on top! Enjoy!!

Nutrition Facts

Sheet Pan Cashew Chicken

Amount Per Serving (1 serving)

Calories 353 Calories from Fat 168

% Daily Value*

Fat 18.7g29%

Saturated Fat 3.1g19%

Cholesterol 76mg25%

Sodium 806mg35%

Potassium 423mg12%

Carbohydrates 16.7g6%

Fiber 2.9g12%