Like most moms, I often find it challenging to find foods everyone in my family enjoys. However, I can never go wrong with cashews! My family goes "nuts" for this type of nut! I decided to try a different take on the stir-fry cashew chicken I normally make. I used a sheet pan, which is a huge time saver. The chicken, veggies, and cashews cook at the same time and temperature. All you need to do is slice and dice and add a simple marinade and dinner is served! My kids prefer "sweet" over "spicy." So I used a sweet chili sauce in my marinade. But if you like a little heat, a chili garlic sauce would be a good substitute. You can swap out the veggies, as well. If you're going to add something crunchy like carrots, though, make sure you slice them thin and allow for a few extra minutes of baking time. Broccoli, sugar snap peas, and thinly sliced peppers cook quickly and make a colorful presentation. So those were my veggies of choice. But do as you please with this Sheet Pan Cashew Chicken recipe! It's versatile, so cater it to fit the needs of your dinner crowd at home. Here's my recipe for Sheet Pan Cashew Chicken:
Ingredients: One pound boneless skinless chicken tenderloins cut into cubes; one red pepper; one yellow pepper; one crown broccoli florets; 10-15 sugar snap peas; 1/2 cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 2 tablespoons chili sauce; 1 tablespoon cider vinegar; 2 tsp. rice vinegar; 2 shallots, minced; 1/2 tsp. garlic salt; 1/4 tsp. pepper; 1/2 tsp. ginger; 1 cup cashews
Directions: Preheat oven to 350 degrees. In a medium size mixing bowl, combine the soy sauce, brown sugar, sesame oil, chili sauce, and vinegars. Whisk to combine. Stir in the shallots and seasonings. Rinse and slice the peppers. mince the shallots. Place in a large mixing bowl, along with sugar snap peas. Pour half the marinade over the veggies. Rinse the chicken and pat dry with paper towel. Cut the chicken into cubes. Place in a medium size mixing bowl. Pour remaining marinade over chicken. Line a 12 X16 sheet pan with foil. Place the veggies and chicken on sheet pan. Garnish with cashews. Bake for 40 minutes, or until veggies are tender and chicken is no longer pink.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!