Easy Sheet Pan Cashew Chicken (Better Than Takeout!)

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Peanuts are more affordable and provide a similar crunch.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos are often cheaper and gluten-free.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Agave syrup is a cost-effective sweetener.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Chicken thighs are less expensive and more flavorful.

Prepare a ziploc bag for marinating.

Add 1/4 cup of low sodium soy sauce to the bag.

Pour in 2 tablespoons of rice wine vinegar.

Add 2 tablespoons of honey.

Add 1 tablespoon of sesame oil.

Mince 3 cloves of garlic using a garlic press and add to the bag.

Grate about 1 teaspoon of fresh ginger and add to the bag.

Add 1 teaspoon of salt and a pinch of black pepper to the marinade and stir.

Trim excess fat from 1.5 lbs of boneless, skinless chicken thighs.

Cut the chicken thighs into bite-sized pieces.

Place the chicken pieces into the marinade bag.

Cut up the mixed vegetables and place them in a bowl.

Pour some of the marinade over the vegetables and mix.

Add cashews to the vegetables (quantity not specified).

Line a sheet tray with aluminum foil and spray with non-stick spray.

Pour the vegetables onto the sheet tray.

Scatter the marinated chicken around the sheet tray with the vegetables.

Pour the remaining marinade over the chicken and vegetables.

Bake in a 400°F oven for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens