Sheet Pan Cashew Chicken
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Sheet Pan Cashew Chicken sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1½ pounds boneless, skinless chicken breasts,, cut bite-sized pieces (½” by 1½”)
- 2 tablespoons avocado oil,, divided, plus more for greasing the pan
- 4 teaspoons arrowroot powder,, divided
- ¾ teaspoon Umami Stir Fry Powder, or Diamond Crystal kosher salt
- 1 cup sliced carrots,, ¼-inch thick
- 1 cup sliced celery,, ¾-inch thick
- 2 cups sugar snap peas,, strings removed
- ½ cup roasted unsalted whole cashews
- ½ cup All-Purpose Stir-Fry Sauce
- 2 scallions,, thinly sliced (skippable finish)
Method
Warm the oven to 425°F on convection roast or 450°F on conventional mode with the rack in the upper middle position. Grab a large rimmed baking sheet and lightly coat it with avocado oil or avocado oil spray.
In a large bowl, season the cut up chicken with 1 tablespoon of arrowroot powder, Umami Stir Fry Powder or Diamond Crystal kosher salt, and 1 tablespoon of avocado oil. Turn well to combine and move to the greased sheet pan.
In the now empty bowl, toss the carrots and celery with 1½ teaspoons of avocado oil.
Move the seasoned carrots and celery to the pan and arrange the chicken and veggies in a single layer.
Pop the tray in the hot oven and bake for 10 minutes.
While the sheet pan is baking, toss the sugar snap peas in the empty bowl with 1½ teaspoons of avocado oil.
Next, whisk together All-Purpose Stir-Fry Sauce and 1 teaspoon of arrowroot powder.
When the cooking time is up, the chicken, celery, and carrots should be mostly cooked through.
Take the pan out of the oven and turn on the broiler on high. Tip in the sugar snap peas and cashews to the pan. Then, pour the sauce on top of the sheet pan and toss everything well.
Rearrange the chicken and vegetables to be in a single layer again and place the sheet pan back in the oven. Broil on high for 3 to 5 minutes. This sheet pan dinner is ready when the sauce thickens slightly, the chicken is fully cooked and the sugar snap peas are tender-crisp.
Take the pan out of the oven and toss the ingredients to make sure they’re coated with the sauce. Scatter on the sliced green onions / scallions, if desired, and serve while it is hot.
Kitchen notes
- Leftover sheet pan cashew chicken can be kept in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Okay to substitute boneless, skinless chicken thighs in place of chicken breast.
- Simply cut them slightly smaller and cook for an additional 3 to 5 minutes (13 to 15 minutes at 425°F convection or 450°F conventional).
