Sheet Pan Cashew Chicken with Broccoli and Peppers
Chicken cubes, broccoli, and bell peppers roasted in a sweet soy, honey, and garlic sauce with crunchy cashews added at the end.
Equipment
- Sheet pan
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken breasts cut into 1 inch cubes
- 2 medium bell peppers sliced
- 2 cup broccoli florets
- 1 cup unsalted cashews
- ¼ cup low sodium soy sauce
- 2 tbsp honey
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 tbsp sesame seeds toasted, for garnish
- ¼ cup cilantro or green onions chopped
- 1 cup cooked rice for serving
Instructions
Cooking
- Heat the oven to 425 degrees F (220 degrees C) and line a large rimmed baking sheet with parchment. Whisk the soy sauce, honey, garlic, and olive oil. Reserve 2 tablespoons.
- Toss the chicken, peppers, and broccoli with the remaining sauce and spread in a single layer on the pan.
- Roast 15 minutes, stir, scatter the cashews on top, and roast 5 to 7 minutes more until the chicken reaches 165 degrees F (74 degrees C).
- Drizzle with the reserved sauce and toss. Sprinkle with sesame seeds and cilantro and serve over rice.
Notes
Nutrition values are an estimate per serving without rice, based on 4 servings. Add the cashews late so they stay crunchy. Use tamari for gluten free. Store leftovers in the refrigerator for up to 3 days.