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Sheet Pan Cashew Chicken

A delightful, high-protein dish featuring tender chicken pieces, crunchy cashews, and a fragrant ginger-soy sauce, all made with minimal cleanup!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 385
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb skinless, boneless chicken breasts, cut into bite-sized pieces
  • ¾ cup raw cashews
  • ¼ cup cornstarch
  • ¼ cup low-sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 2 stalks green onions, chopped
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease it.
  2. In a small bowl, whisk together ¼ cup soy sauce, 1 tablespoon honey, 1 tablespoon sesame oil, minced garlic, and grated ginger. Set aside.
  3. In a large bowl, toss the chicken pieces with ¼ cup cornstarch and a pinch of salt and pepper until coated.
Cooking
  1. Spread the chicken in a single layer on the sheet pan, ensuring they are not crowded.
  2. Roast the chicken for 15 minutes, flipping halfway through.
  3. Remove the pan, drizzle the sauce over the chicken, and sprinkle the cashews on top. Toss gently.
  4. Return to the oven and roast for another 10-12 minutes until the chicken reaches an internal temperature of 165°F (74°C) and cashews are golden.
  5. Sprinkle chopped green onions on top and serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat by thawing in the fridge and warming in the oven or microwave.