This sheet pan dinner of cashew chicken and vegetables is an easy recipe that is full of flavour. Use whatever vegetables you have in the fridge, less mess because you’re only using one pan and you end up with a tasty meal which is also great as leftovers!
- 2 tablespoons canola oil
- 3 garlic cloves, finely chopped
- ⅓ cup soy sauce
- 3 tablespoons honey
- 3 tablespoons rice vinegar
- 2 tablespoons tahini
- 2 teaspoons sriracha
- 1 ½ lbs boneless, skinless chicken breast, cut into 1” cubes
- 2 teaspoons kosher salt, divided
- 1 red bell pepper, chopped
- ½ green bell pepper, chopped
- 1 ½ cups broccoli florets
- 1 cup whole cashews
- 1 teaspoon cracked black pepper
In a small saucepan over medium heat, add the canola oil, followed by the garlic. Whisk gently until fragrant, around 1 minute, then add the remaining sauce ingredients and whisk gently until lightly thickened and smooth, around 4 minutes. Remove from heat.
Preheat oven to 400 degrees. Line a sheet pan with parchment paper and spray with cooking spray and set aside.
Add the cubed chicken to a large bowl and sprinkle with 1 teaspoon salt. Add ⅓ of the sauce to the bowl and toss gently to coat the chicken. Turn out onto the sheet pan and spread into a single layer. Bake for 8 minutes, then remove from oven.
In a separate large bowl, add the vegetables and cashews. Add the second ⅓ of sauce and toss gently to coat. Turn out onto the sheet pan with the chicken and spread out into a single layer, tucking between and around the chicken. Sprinkle with remaining teaspoon of salt and black pepper, then back for 8-12 minutes, or until juices run clear. Remove from oven and drizzle with remaining ⅓ of sauce, then serve with brown or white rice. Enjoy!
If you don’t want all the heat of the sriracha you can substitute with a sweet chili sauce for a bit of heat and a bit of sweet. Feel free to substitute with your favourite veggies that you might use in a stir fry.
Keywords: chicken, cashew chicken, sheet pan dinner, sheet pan, one pane, chicken dinner,