Cashew Chicken Sheet Pan Stir-Fry
Cashew Chicken Sheet Pan Stir-Fry is a colorful, one-pan meal that seamlessly blends tender chicken, fresh vegetables, and crunchy cashews, all roasted to perfection. This quick and easy recipe is ideal for busy weeknights or casual gatherings. Coated in a savory honey-soy sauce, each bite bursts with flavor without the fuss of multiple dishes. Enjoy the delightful crunch of roasted cashews and vibrant veggies on your plate for a satisfying dinner experience!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 bell peppers (any colors), sliced
- 2 cups broccoli florets
- 1 cup unsalted cashews
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 3 garlic cloves, minced
Instructions
- Preheat your oven to 400°F (200°C) and prepare a large baking sheet.
- Cut chicken into bite-sized pieces and toss with salt, pepper, and half of the soy sauce.
- Dice bell peppers and cut broccoli into smaller florets.
- In a bowl, whisk together remaining soy sauce, honey, and minced garlic.
- Spread chicken on one side of the baking sheet and add the veggies to the other side. Drizzle with sauce.
- Bake for 25-30 minutes or until chicken is cooked through; stir halfway through cooking.
- Serve hot, garnished with cashews.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 370
- Sugar: 8g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg
Keywords: - Customize by adding seasonal vegetables like snap peas or carrots for extra flavor. - For more depth, marinate the chicken for an hour before cooking. - Store leftovers in an airtight container for up to three days.