Cashew Chicken Sheet Pan Meal + Weekly Menu
Cashew Chicken Sheet Pan Meal + Weekly Menu is a main course that serves 5. Watching your figure? This gluten free and dairy free recipe has 343 calories, 35g of protein, and 12g of fat per serving. For $2.22 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 9 people have made this recipe and would make it again. Head to the store and pick up cashews, cornstarch, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Prevention Rd. Overall, this recipe earns a pretty good spoonacular score of 72%. Users who liked this recipe also liked Easy Sheet Pan Cajun Sausage and Veggies + Weekly Menu, Sheet Pan Cashew Chicken, and Cashew Chicken Sheet Pan + VIDEO.
Servings: 5
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
6 Tbsp low sodium-soy sauce
1 Tbsp hoisin sauce
¾ Tbsp apple cider vinegar
2 Tbsp honey
1 tsp toasted sesame oil
½ tsp fresh minced ginger
2 cloves garlic, minced
2 Tbsp cornstarch
½ cup water
1½ lbs boneless, skinless chicken breasts, cut into 1" inch cubes
2½ cups broccoli florets about
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
⅔ cup cashews
Equipment:
baking paper
baking sheet
oven
sauce pan
whisk
frying pan
Cooking instruction summary:
Preheat oven to 400 degrees F. Mist a large baking sheet with nonstick cooking spray or line with parchment paper; set aside. In a medium saucepan over medium heat, whisk together all of the sauce ingredients. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside. Meanwhile, prepare the chicken and vegetables. Toss the chicken with about of the sauce and mix well. Arrange chicken in a single layer on the baking sheet and cook for 8 minutes. Remove sheet pan from oven and throw the prepared vegetables on top; drizzle with remaining sauce and toss well to coat. Return to oven for an additional 10-12 minutes. Remove pan from oven and add cashews; toss to coat. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired*.
Step by step:
1. Preheat oven to 400 degrees F. Mist a large baking sheet with nonstick cooking spray or line with parchment paper; set aside.
2. In a medium saucepan over medium heat, whisk together all of the sauce ingredients. Bring to a simmer, stirring frequently, until sauce thickens and bubbles.
3. Remove from heat and set aside.
4. Meanwhile, prepare the chicken and vegetables.
5. Toss the chicken with about of the sauce and mix well. Arrange chicken in a single layer on the baking sheet and cook for 8 minutes.
6. Remove sheet pan from oven and throw the prepared vegetables on top; drizzle with remaining sauce and toss well to coat. Return to oven for an additional 10-12 minutes.
7. Remove pan from oven and add cashews; toss to coat.
8. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired*.
Nutrition Information:
covered percent of daily need
