Sheet Pan Cashew Chicken
This Easy Sheet Pan Cashew Chicken is perfect for busy nights or meal prep. It's fast, gluten-free, family-friendly and taste great! Taste as good as take-out but with a lighter, fast take.
Ingredients
- 1 pound skinless chicken thighs
- 1 red bell pepper diced
- ½ small onion
- ⅓ cup Tamari soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon garlic powder or 2 garlic cloves, minced
- 1-2 teaspoons fresh grated ginger (or ½ teaspoon ginger powder)
- 1 tablespoon Hoisin gluten-free version
- 2 tablespoons corn starch
- ½ cup cashews
Instructions
- Preheat oven to 425°F.
- Chop veggies (bell peppers and onion) into small, similar‑sized pieces.
- Make the sauce: Whisk together Tamari, Hoisin, oil, honey, rice vinegar, garlic, ginger and cornstarch.
- Spread chicken and veggies onto a sheet pan.
- Pour half of the sauce over everything and toss to coat. Then spread ingredients in an even layer.
- Bake 8 minutes.
- Take pan out of the oven and add cashews.
- Stir remaining sauce to distribute cornstarch. Add sauce to sheet pan and stir to combine. Spread ingredients in a flat layer once more.
- Return to the oven and bake 8-10 more minutes, until the chicken is cooked thoroughly (165 degrees) and the veggies are tender‑crisp.
Notes
To help reduce sodium: Can use reduced sodium tamari and sodium will decrease to 740mg per serving. You can also decrease the Tamari to ¼ cup and add a splash (1-2 tablespoons) of water or increase rice vinegar to 2 tablespoons.
To reduce sugar: Can decrease Hoisin sauce to 2 teaspoons and honey to 1.5 tablespoons which will decrease sugar to 10gm per serving and total carbs to 21gm.
To reduce sugar: Can decrease Hoisin sauce to 2 teaspoons and honey to 1.5 tablespoons which will decrease sugar to 10gm per serving and total carbs to 21gm.
Nutrition
Serving: 200gmCalories: 420kcalCarbohydrates: 24gProtein: 34gFat: 20gSaturated Fat: 4.5gSodium: 1360mgFiber: 2gSugar: 13g
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