This easy sheet pan cashew chicken is sure to become one of your new weeknight favorites! The chicken and veggies are cooked in the most delicious sweet and savory sauce! The chicken is perfectly tender, the veggies are tender crisp and the cashews add a nice crunch. When this is finished we pour cooked rice noodles onto the pan and toss them in. The noodles soak up the sauce taking this meal to another level! We garnish this with additional cashews, green onion and sesame seeds for added flavor, texture and crunch. Not only is this meal delicious, but it is easy to prepare and clean up!
Ingredients needed for easy sheet pan cashew chicken
We love how quick and easy this meal is! We also love how short the ingredient list is! Here is what you need to make this meal:
Boneless skinless chicken breasts
Broccoli – if you don’t like broccoli you could leave it out or substitute green beans
Sweet bell peppers – we used red, orange and yellow but you can also use green pepper
Cashews
Rice noodles – you could also use spaghetti noodles
For the sauce- soy sauce, hoisin sauce, rice wine vinegar, brown sugar, toasted sesame oil, fresh ginger, garlic cloves and cornstarch.
For garnish- Green onion and sesame seeds
Perfect Meal Prep Recipe
This meal is perfect to prep at the beginning of the week and eat for lunch through out the week. Just skip the final step of tossing the noodles into the sauce. We recommend making a batch of rice instead. Scoop the veggies and chicken into one side a container and place a serving of rice alongside them. This will be an easy lunch to grab and reheat in the microwave through out the week. Store in the fridge for up to 5 days.
Easy Sheet Pan Cashew Chicken
Ingredients
- 2 lbs boneless skinless chicken breasts cut into cubes
- 1 bunch broccoli, stems removed cut into florets
- 3 sweet bell peppers cut into cubes
- 1 cup lightly salted cashews plus more for garnish
- 1 box rice or spaghetti noodles
- chopped green onion and sesame seeds for garnish
Sauce
- 3/4 cup low sodium soy sauce
- 1/3 cup hoisin sauce
- 3 T rice wine vinegar
- 4 1/2 T brown sugar packed
- 1 1/2 T toasted sesame oil
- 1 1/2 tsp fresh ginger
- 5-6 garlic cloves minced
- 3 T cornstarch
- 3/4 cup water
Instructions
- Preheat oven to 400. Line a sheet pan with foil and coat with cooking spray.
- Chop chicken, broccoli and peppers.
- Combine all sauce ingredients except for cornstarch and water in a small saucepan. Heat over medium heat. In a small bowl stir cornstarch into water. Once the sauce is warm whisk the water into the saucepan. Stir and heat through until thickened.
- Spread the chicken on one side of the sheet pan and add 1/3 of the sauce. Toss to combine. Keep the remaining sauce warm. Cook the chicken for 8 minutes.
- Heat a large pot of water to boiling for noodles.
- Remove the sheet pan from the oven and add broccoli, peppers and cashews to the pan. Toss with half of the remaining sauce. Stir the chicken and return to the oven for 10-12 minutes until chicken is cooked through.
- Cook the noodles until al dente. (if using rice noodles be sure to rinse under cold water to prevent sticking together) Pour the noodles onto the sheet pan and toss with veggies and chicken. Add remaining sauce and stir to combine. Garnish with additional cashews, sesame seeds and green onion. Enjoy!
