Sheet Pan Cashew Chicken
My kids love cashew chicken, so I was determined to make a recipe they would love that eliminates all the added icky ingredients and preservatives we find in takeout meals. This sheet pan cashew chicken recipe is a winner!
Servings: 4
Equipment
- Sheet pan
- Parchment paper
Ingredients
- 3 boneless skinless chicken breasts, cut into ½ - 1 inch pieces
- 2 heaping cups broccoli florets
- 1 red bell pepper diced
- 1 cup unsalted cashews
- cilantro, lime wedges, & rice of choice for serving
Cashew Chicken Sauce
- 3 tbsp sriracha
- 2 tbsp coconut aminos
- 2 tbsp rice vinegar or apple cider vinegar
- 2 tbsp avocado oil
- 1 tbsp honey
- 2 garlic cloves minced
- 1 inch knob of fresh ginger peeled & minced
Instructions
- Preheat oven to 425℉.
- Line a large baking sheet with parchment paper.
- Add chicken, broccoli, bell pepper, and cashews.
- Mix all of the sauce ingredients in a small bowl. Pour ¾ of the sauce on the chicken and veggies, and toss to coat evenly.
- Roast for 25 minutes, tossing halfway through.
- Pour the remaining sauce on the chicken and veggies, and toss.
- Serve with rice of choice, and top with lime juice and cilantro. Enjoy!
Nutrition
Calories: 689kcal | Carbohydrates: 19g | Protein: 79g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.05g | Cholesterol: 194mg | Sodium: 609mg | Potassium: 1548mg | Fiber: 2g | Sugar: 8g | Vitamin A: 982IU | Vitamin C: 51mg | Calcium: 44mg | Iron: 5mg
