– **Title**: Sheet Pan Cashew Chicken
– **Ingredients**:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 cup raw cashews
– 2 cups broccoli florets
– 1 bell pepper (red or green), sliced
– 1 medium onion, sliced
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 2 tbsp honey or maple syrup
– 1 tbsp cornstarch
– 2 tbsp sesame oil (or vegetable oil)
– 1 tsp ground ginger or 1 tbsp fresh ginger, minced
– Salt and pepper to taste
– 2 green onions, sliced, for garnish
– Sesame seeds, for garnish (optional)
– **Instructions**:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the soy sauce, honey, cornstarch, sesame oil, garlic, ground ginger, salt, and pepper. Whisk until smooth.
3. Add the chicken pieces to the marinade, stirring to coat well. Let it marinate for about 15 minutes.
4. Prepare a large baking sheet by lining it with parchment paper for easy cleanup.
5. Spread the marinated chicken onto one side of the baking sheet. Add the broccoli florets, sliced bell pepper, and onion onto the other side. Sprinkle the raw cashews over the chicken and vegetables.
6. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the veggies are tender.
7. Remove from the oven and let it sit for a few minutes. Garnish with sliced green onions and sesame seeds if desired.
8. Serve hot over rice or noodles, if desired.
Enjoy your delicious and easy-to-make sheet pan cashew chicken!
Key Ingredients & Substitutions
Chicken Breast: Diced chicken breast is the main protein. You can use thighs for more flavor or even tofu for a vegetarian option. Just remember to adjust the cooking time for softer proteins!
Bell Peppers: Red and green bell peppers add color and crunch. If you’re out of these, try using yellow peppers or even zucchini for a different taste.
Green Beans: Fresh green beans provide a nice snap. You can swap them with snap peas or broccoli if you prefer. Frozen green beans work too—just thaw and drain before using.
Cashews: Unsalted cashews offer crunch and richness. If you have nut allergies, sunflower seeds can be a great substitute for a similar crunch without the nuts.
Hoisin Sauce: This sauce adds a sweet and savory element. If you don’t have hoisin, try using a mix of soy sauce and a bit of honey or BBQ sauce for a unique twist.
How Do I Ensure the Chicken is Cooked Perfectly?
Cooking chicken perfectly can be tricky, but here are some steps to keep in mind:
- Ensure chicken is cut into equal-sized pieces. This helps them cook evenly.
- Bake at 400°F (200°C) for 20-25 minutes. Check that the chicken reaches 165°F (75°C) for safety.
- Stir halfway through baking. This helps everything cook evenly and prevents burning.
Let it cool for a few minutes after baking; this helps lock in flavor and moisture.
How to Make Sheet Pan Cashew Chicken
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 1 lb chicken breast, diced into bite-sized pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 2 cups green beans, trimmed and cut into thirds
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
For the Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 2 tablespoons sesame oil (or vegetable oil)
- Salt and pepper to taste
For Garnish:
- 1 cup unsalted cashews
- Fresh cilantro, for garnish
How Much Time Will You Need?
This delicious Sheet Pan Cashew Chicken takes about 10 minutes to prep and 25 minutes to bake, totaling about 35 minutes. It’s a quick and easy weeknight dinner option that’s full of flavor!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). Line a large sheet pan with parchment paper to make cleanup easy later on. That’s it; you’re already on your way to a tasty dinner!
2. Mix the Chicken and Veggies:
In a large bowl, add the diced chicken, chopped red bell pepper, green bell pepper, chopped red onion, and trimmed green beans. Toss in the minced garlic and ginger as well. This creates a colorful mix that’s not just pretty but also packed with flavor!
3. Whip Up the Sauce:
In a separate bowl, whisk together the soy sauce, hoisin sauce, cornstarch, sesame oil, salt, and pepper. Mix until everything is smooth and well combined. Pour this yummy sauce over your chicken and veggie mix and toss gently until everything is coated nicely.
4. Spread and Add Cashews:
Now, take the chicken and veggie mixture and spread it out evenly on your prepared sheet pan. Make sure it’s in a single layer for even cooking. Then, go ahead and scatter the cashews over the top—this is where the crunch comes from!
5. Bake to Perfection:
Place the sheet pan in the preheated oven and bake for 20-25 minutes. The chicken should be cooked through, and the veggies should be tender. Don’t forget to stir the mixture halfway through to ensure even cooking.
6. Cool and Garnish:
Once it’s out of the oven, let it cool for a couple of minutes. Before serving, sprinkle some fresh cilantro on top for that extra pop of flavor and color!
7. Serve and Enjoy!
Serve your delicious sheet pan cashew chicken over cooked rice or noodles if you like. Dig in and savor every bite—you’ve earned it!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute with your favorite vegetables such as broccoli, snap peas, or zucchini. Just make sure to cut them into similar sizes for even cooking. Adjust the cooking time slightly if you choose denser vegetables.
How Can I Make this Dish Gluten-Free?
No problem! Simply use tamari instead of soy sauce to keep it gluten-free. Always check the labels of hoisin sauce as some brands may contain gluten, so look for a gluten-free version as well.
Can I Prepare This Ahead of Time?
Yes! You can marinate the chicken and vegetables in the sauce up to 24 hours in advance. Just store them in the fridge in an airtight container, and then spread them on the sheet pan just before baking for quick and easy cooking.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or in a skillet on low heat, adding a splash of water to keep things moist!
