Easy Sheet Pan Cashew Chicken
Chicken, veggies, and cashews are cooked in a sweet and savory sauce and tossed with rice noodles. A delicious weeknight favorite!
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!