Jessica's Sheet Pan Cashew Chicken

Taste was great but this could have been in a skillet. My sauce burned a bit in the sheet pan.

I’ve made this recipe a few times now, and I think I finally got it perfect. I doubled the sauce as suggested in other reviews. I added about 2 tablespoons of oyster sauce to the sauce this time. I put 1/3 of the sauce in with the cubed chicken to marinade for a few minutes while I chopped vegetables. I added another third of the sauce to the vegetables and toss them on the pan, but I added chicken at this stage. I just had it all mixed together on one big sheet pan. I baked for 15 minutes then I added some quartered mushrooms, the cashews and one can diced water chestnuts. Then bake for another 15 minutes. As another reviewer suggested, I poured all the liquid off of the baking sheet once everything was cooked, and added a cornstarch slurry to thicken that liquid along with the remaining 1/3 sauce. The sauce sticks to the chicken and vegetables so much better if you thicken it up.

easy post work meal to make!

Next time I make it, I will double the sauce. I would save 1/2 sauce to chicken after cooked. The chicken was dry.

We loved this! Next time I'm going to add some sriracha to the marinade/sauce.

This is a good, healthy recipe. Next time, I will double the sauce, and use the extra to create a slurry to mix in with the final dish. There is a lot of water in the pan after cooking, so it dilutes the flavor of the sauce. I also marinated the chicken in half of the sauce, and that helped with flavor.

Very yummy! Personal preference, next time I won’t roast the bell peppers as long, I like them with a little bit of bite left.

Easy weeknight meal. I used chicken thighs and also ended up with an excess of juice in the pan. Dunno if those are related but I had to use a corn starch slurry and next time I'll just add that in to the sauce mixture. I suspect keeping the cook time shorter helps avoid the excess water coming out of the vegetables, so I'll probably add the chicken thighs in at the beginning next time. Just something to keep in mind. Also needed a bit of extra salt but your milage may vary.

Adding in pineapple takes it to the next level!

Very good and easy! I added so celery for a little crunch.

This was fire 🔥 it tastes good AND looks good. I'm definitely increasing the servings next time, which I'll be able to do with my 21x15 baking sheet (pictured). Served alongside brown rice pilaf (https://whi.sk/oO8Si). Half the sauce is about 1/3 cup. Update: I've made this a few times now and it's a favorite of mine and my sister's :) I think I'll stick to four servings though because doubling it affected the cook time quite a bit and it didn't come out as yummy.

Love this. I’ve made this version and the one from the cookbook. This one cuts down on the sweetener and I think it’s a good improvement.

Added a little corn starch to the chicken before marinating. Great tasting meal!

A really yummy go-to recipe. The sauce thickened better when I put the oven on broil towards the end.

Didn’t come out quite as luxurious looking as it does in the photo, but absolutely tasty none the less! I did leave it in the oven for 20 min to try and encourage a little color on the chicken. Otherwise, followed the recipe exactly. It was a hit with the household! ❤️

I was a little confused by the lack of thickener in the sauce. After baking I ended up pouring the liquid into a pot, thickening it with some starch and then stirring it back into the chicken and veggies. Flavors were good.

I just added all the ingredients together in one big bowl that I made the sauce in, coated and then baked everything for 30 minutes (doubled the sauce and had 3 large chicken breast) served over rice and everyone loved this. It was awesome!