Name: Sheet Pan Cashew Chicken: A Quick and Easy High Protein Recipe
Prep time: 15 min
Cook time: PT-494544H3M56S
Total time: PT-494544H3M56S
Cuisine: American
Ingredients: 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 1 red bell pepper, seeded and cut into 1-inch pieces; 1 yellow bell pepper, seeded and cut into 1-inch pieces; 1/2 cup raw cashews; 2 tablespoons soy sauce (or tamari for gluten-free); 2 tablespoons honey (or maple syrup); 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 teaspoon grated fresh ginger; 2 cloves garlic, minced; 1 teaspoon cornstarch (optional, for thickening sauce); 1/4 teaspoon red pepper flakes (optional, for a touch of heat); 2 tablespoons olive oil or avocado oil; Salt and freshly ground black pepper to taste; Cooked rice or quinoa, for serving; Fresh cilantro or chopped green onions, for garnish

Description

Whip up this delicious Sheet Pan Cashew Chicken for a quick, easy, and high-protein weeknight meal. Minimal cleanup with maximum flavor!

Ingredients

Scale

1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1/2 cup raw cashews
2 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons honey (or maple syrup)
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon cornstarch (optional, for thickening sauce)
1/4 teaspoon red pepper flakes (optional, for a touch of heat)
2 tablespoons olive oil or avocado oil
Salt and freshly ground black pepper to taste
Cooked rice or quinoa, for serving
Fresh cilantro or chopped green onions, for garnish

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Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Toss chicken with 1 tbsp olive oil, salt, and pepper. Spread on one side of the baking sheet.
3. Toss bell peppers and cashews with remaining 1 tbsp olive oil, salt, and pepper. Spread on the other side of the baking sheet.
4. Bake for 15 minutes.
5. While baking, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, cornstarch (if using), and red pepper flakes (if using) in a small bowl.
6. Remove baking sheet from oven. Toss vegetables. Drizzle half the sauce over chicken and toss to coat.
7. Return to oven and bake for another 10-15 minutes, until chicken is cooked through and vegetables are tender-crisp.
8. Remove from oven. Drizzle remaining sauce over chicken and vegetables and toss gently.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Main Course
Method: Sheet Pan Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: N/A
Sugar: N/A
Sodium: N/A
Fat: N/A
Carbohydrates: N/A
Fiber: N/A
Protein: N/A