Easy Sheet Pan Cashew Chicken is a simple, flavorful, and nutritious dinner that comes together on just one pan—making cleanup a breeze. Tender chicken pieces and crunchy cashews are roasted alongside vibrant vegetables, all coated in a savory, slightly sweet sauce. This recipe is perfect for busy weeknights when you want a wholesome, home-cooked meal without spending hours in the kitchen.

Ingredients:

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  
  

• 1 red bell pepper, sliced
  
  

• 1 cup snap peas or green beans
  
  

• 1 cup cashew nuts (raw or roasted)
  
  

• 2 tablespoons olive oil
  
  

• 3 cloves garlic, minced
  
  

• 1/4 cup soy sauce
  
  

• 2 tablespoons hoisin sauce
  
  

• 1 tablespoon honey
  
  

• 1 teaspoon grated fresh ginger
  
  

• 1/4 teaspoon red pepper flakes (optional)
  
  

• Salt and pepper, to taste
  
  

• Cooked rice, for serving
  
  

Directions:

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
   
   

2. In a small bowl, whisk together soy sauce, hoisin sauce, honey, garlic, ginger, red pepper flakes (if using), salt, and pepper.
   
   

3. Place the chicken pieces, bell pepper, snap peas, and cashews on the prepared sheet pan. Drizzle with olive oil and pour the sauce over everything. Toss well to coat all ingredients evenly.
   
   

4. Spread the mixture in a single layer on the sheet pan.
   
   

5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender-crisp.
   
   

6. Remove from oven and serve immediately over cooked rice.
   
   

Nutritional Information (per serving, approx., serves 4):

• Calories: 420 kcal
  
  

• Total Fat: 24 g
  
  

• Saturated Fat: 3 g
  
  

• Cholesterol: 80 mg
  
  

• Sodium: 900 mg
  
  

• Total Carbohydrates: 20 g
  
  

• Dietary Fiber: 3 g
  
  

• Sugars: 12 g
  
  

• Protein: 30 g