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