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Cashew Chicken Sheet-Pan Dinner

Enjoy a cashew chicken sheet-pan dinner that is tender, flavorful and tangy. The veggies brown up nicely. —Jennifer Gilbert, Brighton, Michigan
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup reduced-sodium soy sauce
  • 2 shallots, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons chili sauce
  • 1 tablespoon cider vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 pound chicken tenderloins, cubed
  • 1 large sweet yellow pepper, cut into strips
  • 1 large sweet red pepper, cut into strips
  • 4 cups fresh broccoli florets
  • 1 cup fresh sugar snap peas
  • 1 cup salted cashews

Directions

  • Preheat oven to 400°. Whisk the first 10 ingredients until combined. Place chicken, peppers, broccoli and peas in a foil-lined 15x10x1-in. baking pan. Drizzle with soy sauce mixture; toss to coat. Sprinkle with cashews. Bake until chicken is no longer pink and vegetables are crisp-tender, 15-20 minutes.
Nutrition Facts
1 serving: 492 calories, 22g fat (4g saturated fat), 56mg cholesterol, 1553mg sodium, 38g carbohydrate (17g sugars, 6g fiber), 39g protein.

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