Sheet Pan Cashew Chicken and Vegetables

• 1 pound boneless, skinless chicken breasts, cut into chunks
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup whole cashews
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil
• 2 green onions, sliced for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss chicken with olive oil, garlic, ginger, and red pepper flakes.
3. 3 Spread chicken and vegetables evenly on a sheet pan.
4. 4 Bake for 20 minutes.
5. 5 In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, rice vinegar, and sesame oil.
6. 6 Remove pan from oven, drizzle sauce over chicken and veggies, and sprinkle with cashews.
7. 7 Return to oven and bake for another 5 minutes.
8. 8 Garnish with green onions before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add mushrooms or snap peas for extra veggies.
• Use thighs instead of chicken breasts for a richer flavor.

Substitutions

• Substitute almond butter for a creamy cashew sauce base.
• Use coconut aminos for a gluten-free option.

Pairings

• Steamed jasmine rice
• Fresh spring rolls

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
• If you prefer more sauce, double the sauce ingredients.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with steamed rice or a fresh green salad for a complete meal.

FAQ