Cashew Chicken Sheet Pan Meal
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings (~1 cup each)
  • 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
Chicken and Vegetables:
  • 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
  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. Remove from heat and set aside.
  3. Meanwhile, prepare the chicken and vegetables.
  4. Toss the chicken with about ⅓ of the sauce and mix well. Arrange chicken in a single layer on the baking sheet and cook for 8 minutes.
  5. 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.
  6. 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*.
*quinoa/rice, green onions, and sesame seeds not accounted for in nutrition information

Recipe slightly adapted from Life Made Sweeter
Nutrition Information
Serving size: ~1 cup Calories: 313 Carbohydrates: 23.8 Sugar: 11.2 Sodium: 881 Fiber: 2.8 Protein: 32.2 Cholesterol: 66
Recipe by Prevention RD at