Cashew Chicken Sheet Pan Meal + Weekly Menu

Cashew Chicken Sheet Pan Meal + Weekly Menu is a main course that serves 5. Watching your figure? This gluten free and dairy free recipe has 343 calories, 35g of protein, and 12g of fat per serving. For $2.22 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 9 people have made this recipe and would make it again. Head to the store and pick up cashews, cornstarch, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Prevention Rd. Overall, this recipe earns a pretty good spoonacular score of 72%. Users who liked this recipe also liked Easy Sheet Pan Cajun Sausage and Veggies + Weekly Menu, Sheet Pan Cashew Chicken, and Cashew Chicken Sheet Pan + VIDEO.

Servings: 5

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

6 Tbsp low sodium-soy sauce

1 Tbsp hoisin sauce

¾ Tbsp apple cider vinegar

2 Tbsp honey

1 tsp toasted sesame oil

½ tsp fresh minced ginger

2 cloves garlic, minced

2 Tbsp cornstarch

½ cup water

1½ lbs boneless, skinless chicken breasts, cut into 1" inch cubes

2½ cups broccoli florets about

1 red bell pepper, cut into 1 inch pieces

1 green bell pepper, cut into 1 inch pieces

⅔ cup cashews

Equipment:

baking paper

baking sheet

oven

sauce pan

whisk

frying pan

Cooking instruction summary:

Preheat oven to 400 degrees F. Mist a large baking sheet with nonstick cooking spray or line with parchment paper; set aside. In a medium saucepan over medium heat, whisk together all of the sauce ingredients. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside. Meanwhile, prepare the chicken and vegetables. Toss the chicken with about of the sauce and mix well. Arrange chicken in a single layer on the baking sheet and cook for 8 minutes. Remove sheet pan from oven and throw the prepared vegetables on top; drizzle with remaining sauce and toss well to coat. Return to oven for an additional 10-12 minutes. Remove pan from oven and add cashews; toss to coat. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired*.

 

Step by step:


1. Preheat oven to 400 degrees F. Mist a large baking sheet with nonstick cooking spray or line with parchment paper; set aside.

2. In a medium saucepan over medium heat, whisk together all of the sauce ingredients. Bring to a simmer, stirring frequently, until sauce thickens and bubbles.

3. Remove from heat and set aside.

4. Meanwhile, prepare the chicken and vegetables.

5. Toss the chicken with about of the sauce and mix well. Arrange chicken in a single layer on the baking sheet and cook for 8 minutes.

6. Remove sheet pan from oven and throw the prepared vegetables on top; drizzle with remaining sauce and toss well to coat. Return to oven for an additional 10-12 minutes.

7. Remove pan from oven and add cashews; toss to coat.

8. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired*.


Nutrition Information:

Quickview
343k Calories
34g Protein
12g Total Fat
24g Carbs
35% Health Score
Limit These
Calories
343k
17%

Fat
12g
19%

  Saturated Fat
2g
14%

Carbohydrates
24g
8%

  Sugar
11g
13%

Cholesterol
87mg
29%

Sodium
870mg
38%

Get Enough Of These
Protein
34g
70%

Vitamin C
92mg
112%

Vitamin B3
15mg
79%

Selenium
48µg
70%

Vitamin B6
1mg
67%

Vitamin K
55µg
53%

Phosphorus
453mg
45%

Manganese
0.58mg
29%

Magnesium
108mg
27%

Potassium
902mg
26%

Vitamin B5
2mg
25%

Copper
0.5mg
25%

Vitamin A
1157IU
23%

Vitamin B2
0.26mg
15%

Vitamin B1
0.23mg
15%

Iron
2mg
15%

Zinc
2mg
15%

Folate
55µg
14%

Fiber
2g
12%

Vitamin E
1mg
8%

Calcium
46mg
5%

Vitamin B12
0.27µg
5%

covered percent of daily need
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