Description
A quick and flavorful one-pan dinner featuring juicy chicken thighs, crispy roasted veggies, and a homemade cashew sauce, ready in just 30 minutes.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons cashew butter
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 large red bell pepper, sliced
- 1 cup snap peas (about 150g)
- 2 medium carrots, peeled and thinly sliced
- ½ cup roasted unsalted cashews (about 70g)
- 2 stalks green onions, thinly sliced
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C).
- In a mixing bowl, whisk together cashew butter, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until smooth. Add a teaspoon of warm water if sauce is too thick.
- Pat chicken thighs dry and season lightly with salt and pepper. Slice bell pepper, trim snap peas, and peel and thinly slice carrots.
- Place chicken and veggies in a large bowl or directly on a lined sheet pan. Pour cashew sauce over and toss to coat evenly. Spread in a single layer on the sheet pan.
- Roast for 20 minutes, stirring veggies and flipping chicken halfway through. Chicken should reach an internal temperature of 165°F (74°C) and veggies should be caramelized and crispy.
- About 5 minutes before done, sprinkle roasted cashews over the pan to toast slightly.
- Remove from oven and sprinkle sliced green onions on top.
- Serve straight from the pan or with steamed rice or noodles. Optionally drizzle a splash of water or chicken broth over before serving if sauce is thick.
Notes
Do not overcrowd the pan to ensure crispy veggies and properly cooked chicken. Toast cashews in the last 5 minutes to keep them crunchy. Adjust sauce thickness with warm water if needed. Use chicken thighs for juicier results. For gluten-free, substitute soy sauce with tamari. Thinly slice veggies for even roasting.
- Prep Time: 13 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 25
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
Keywords: sheet pan dinner, cashew chicken, roasted veggies, quick dinner, one-pan meal, healthy dinner, weeknight recipe