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Growing up in Chicago, my kitchen was always filled with the tantalizing aroma of my Babcia’s cooking. She had a knack for turning the simplest ingredients into something magical, and her love for food was infectious. One of my fondest memories is of her teaching me how to make traditional Polish dishes, her hands guiding mine as we kneaded dough or seasoned a pot of simmering stew. Fast forward to today, and while I cherish those traditional recipes, I’ve also developed a love for combining those comforting flavors with modern twists. Enter my sheet pan cashew chicken — a dish that beautifully marries the simplicity of sheet pan cooking with the rich, nutty flavors that remind me of home.
This recipe is special to me not just because it’s delicious, but because it embodies the spirit of family meals. It’s the kind of dish that brings everyone to the table, eager to share stories and laughter over a comforting meal. Plus, it’s a lifesaver on busy weeknights when Ella and Peter have soccer practice, and my husband is working late. With just a sheet pan and a handful of ingredients, I can whip up a meal that feels like a warm hug after a long day.
Why You’ll Love This Recipe
If you’re looking for a dish that’s both easy and packed with flavor, this sheet pan cashew chicken is your new best friend. Not only is it a breeze to prepare, but it’s also a healthier take on a takeout classic. With its crispy chicken, crunchy cashews, and vibrant veggies all cooked to perfection on a single pan, it’s a dish that’s as delightful to the taste buds as it is to the waistline. Plus, it’s gluten-free and can easily be adapted for a low-sodium diet, making it a versatile option for any family.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup unsalted cashews
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tablespoons olive oil
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper to taste
- Optional: 1 teaspoon red pepper flakes for a bit of heat
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the chicken pieces, broccoli, and bell peppers. Drizzle with olive oil, and season with salt and pepper. Toss everything together until well coated.
- Spread the chicken and vegetables evenly on the prepared baking sheet.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic, and ginger. Pour this sauce over the chicken and vegetables, ensuring everything is well coated.
- Sprinkle the cashews over the top, and if you like a bit of heat, add the red pepper flakes.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Remove from the oven and let it cool slightly before serving.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
To ensure your sheet pan cashew chicken turns out perfectly every time, here are a few expert tips:
- Uniform Sizing: Cut your chicken and vegetables into similar-sized pieces to ensure even cooking.
- Don’t Overcrowd: Make sure there’s enough space on the sheet pan for everything to roast properly. If necessary, use two pans.
- Check for Doneness: Use a MEATER SE Smart Meat Thermometer to ensure your chicken is cooked to a safe internal temperature of 165°F.
When I make this recipe, a few simple tools always make prep faster and cleaner. My go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for chopping the chicken and veggies efficiently. And for mixing the sauce, the Silicone Utensils Set is a lifesaver, ensuring I scrape every last bit of that delicious sauce onto the sheet pan.
Variations and Substitutions
One of the best things about this sheet pan cashew chicken is how easily you can customize it. Here are some ideas:
- Protein Swap: Try using shrimp or tofu for a different take on this dish.
- Veggie Variations: Add snap peas, carrots, or zucchini for more variety.
- Sauce Twist: Add a tablespoon of sriracha for a spicy kick or some orange zest for a citrusy twist.
Serving Suggestions
This dish is a complete meal on its own, but if you’re looking to round it out, here are some serving suggestions:
- Serve over steamed jasmine rice or quinoa for a hearty base.
- Pair with a crisp, green salad dressed with a light vinaigrette.
- For a fun twist, serve in lettuce cups for a fresh, crunchy bite.
FAQs
Can I make this dish ahead of time?
Absolutely! You can prep the chicken and vegetables a day in advance and store them in the fridge until you’re ready to cook. The sauce can also be made ahead and kept in an airtight container.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave before serving.
Can I freeze this dish?
Yes, you can freeze the cooked dish. Just make sure to cool it completely before transferring to a freezer-safe container. It will keep for up to three months. Thaw overnight in the fridge before reheating.
Final Thoughts
I hope this sheet pan cashew chicken recipe brings as much joy to your family table as it does to mine. It’s a dish that’s not only delicious but also a beautiful reminder of how food can bring us together, even on the busiest of days. So gather your loved ones, share a meal, and create new memories together.
👉 I hope you loved making this sheet pan cashew chicken—it’s like a warm, flavorful hug on a plate. If you enjoyed this recipe, you might also like these other comforting dishes: Sheet Pan Teriyaki Salmon, One-Pan Garlic Butter Chicken, and Easy Baked Chicken Parmesan. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Sheet Pan Cashew Chicken: 5 Easy Dinner Ideas in 15 minutes
A delicious and easy sheet pan recipe combining crispy chicken, crunchy cashews, and vibrant veggies for a comforting meal.
Keep the screen of your device on while you follow the steps.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine chicken, broccoli, and bell peppers in a bowl. Drizzle with olive oil, season with salt and pepper, and toss.
- Spread chicken and vegetables on the baking sheet.
- Whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Pour over chicken and vegetables.
- Sprinkle cashews and optional red pepper flakes over the top.
- Bake for 25-30 minutes until chicken is cooked through and vegetables are tender-crisp.
- Remove from oven and let cool slightly before serving.