Easy Sheet Pan Cashew Chicken {Better Than Take Out}
This Easy Sheet Pan Cashew Chicken is such a delicious one pan meal that tastes just like your favorite Chinese restaurant. Made with juicy chicken, crisp vegetables, and whole cashews, tossed in a delicious homemade sauce. This better than take out cashew chicken is an easy weeknight meal that everyone will love.
Ingredients
Chicken and Vegetables
- 3 chicken breast, cut into cubes
- 3 cups broccoli florets
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 1/4 cup unsalted cashews
Sauce Ingredients
- 3/4 cup low sodium soy sauce
- 1 1/2 Tbsp. hoisin sauce
- 1 1/2 tsp. rice vinegar
- 3 Tbsp. honey
- 1 1/2 tsp. sesame oil
- 1 tsp. ground ginger
- 3 tsp. minced garlic
- 3 Tbsp. cornstarch
- 3/4 cup water
Instructions
- Preheat oven to 400F and line a sheet pan with parchment paper or aluminum foil.
- n a medium sauce pan add soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, cornstarch, and water. Cook over medium heat until it becomes slightly thick. Remove from heat and set aside.
- In a large mixing bowl combine chicken, broccoli, red and green bell peppers, and cashews.
- Pour sauce over chicken and vegetables and toss to coat well.
- Arrange chicken and vegetables in an even layer on prepared sheet pan.
- Bake in a preheated oven for 25-30 minutes, or until chicken is cooked through.
- Remove from oven, top with sesame seeds, and serve over rice. Enjoy!
Notes
*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.
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