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Sheet Pan Cashew Chicken

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian
Keyword: 45minutes, Baked Chicken, Cashew Chicken, gluten free, Kidney Friendly, Sheet Pan
Servings: 4 people
Calories: 459kcal
Cost: $5

Equipment

  • Large Baking/Sheet Pan
  • Small mixing bowl
  • Knife
  • Medium Sauce Pan
  • Aluminum foil (for easy clean up)

Ingredients

  • 3 tbsp liquid aminos (gluten free) Can use low sodium soy sauce here too!
  • 1 tbsp rice wine vinegar
  • 2 tbsp honey
  • 2 teaspoons smooth and creamy peanut butter
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon minced ginger
  • 3 cloves garlic, minced (or 2 tbsps)
  • 1/2 cup water
  • 2 tbsps cornstarch
  • 2 boneless chicken breasts or thighs cut into 1 inch cubes
  • 2 cups broccoli florets
  • 1 whole red bell pepper cut into strips
  • 3/4 cup lightly salted cashews
  • 1 squeeze of a lime

Instructions

Sauce

  • In a medium sauce pan over medium heat, add the following ingredients:
    3 tablespoons of Liquid Aminos
    1 tablespoon of Rice Wine Vinegar
    2 tablespoons of Honey
    2 teaspoons of Toasted Sesame Oil
    1/4 teaspoon of minced ginger
    2 teaspoons of smooth and creamy peanut butter
    3 cloves (2 tablespoons) of Minced Garlic.
  • Whisk the mixture until all is combined and sauce is smooth enough to pour.

The rest of the story! :-)

  • Preheat your oven to 400F
  • Line your baking sheet with aluminum foil to help yourself with an easy clean up. Spray with a butter or no flavor cooking spray to avoid sticking.
  • Take your 1 inch cubes of chicken and evenly distribute onto the baking sheet. Lightly season with salt and pepper.
  • Next, take your broccoli florets and evenly distribute those on the baking sheet.
  • Next, add your red bell pepper strips to the baking sheet.
  • Pour your sauce over the ingredients on the baking sheet. Lightly toss to make sure everything is coated with the sauce.
  • Place in the 400F degree oven and cook for 30 minutes.
  • Pull the tray out of the oven and top with the cashews. Sprinkle with a squeeze of lime or serve on the side.

Serving Suggestions:

  • We normally serve this with white rice. However, try it with cauliflower rice, spaghetti noodles or even "Zoodles" (zucchini noodles)! Whichever way you serve it, it's sure to be tasty!

Nutrition

Serving: 1cup | Calories: 459kcal | Carbohydrates: 18.3g | Protein: 74.4g | Fat: 12.2g | Saturated Fat: 3.9g | Cholesterol: 173mg | Sodium: 567mg | Potassium: 373mg | Fiber: 1.9g | Sugar: 8.6g | Calcium: 41mg | Iron: 3mg