Walnut chicken is an awesome way to change up the traditional cashew chicken recipe into something new!
And to make this easy for a weeknight dinner, you’ve gotta do it on a sheet pan!
If you’ve frequented my Instagram, you know I took a little trip up to Lodi, CA to hang out with California Walnuts. I was able to learn more about walnuts and how they make their way to your plate.
I got to visit a local family farm, seeing first-hand how they shake, harvest and process walnuts.
Yes. Walnuts are shaken. By a machine called a Shaker. And it’s an amazing experience to watch!
There are over 4,800 walnut growers and many of these farms are owned and operated by families in California.
Seeing first-hand, the pride and passion these families take in harvesting walnuts really brought a whole new respect for how fresh ingredients get to my kitchen.
Being a Californian and knowing that walnuts sourced in my neck of the woods, puts them on the top of my list of nuts to use in recipes!
Since I’ve been on a ketogenic diet for the last few months, I find myself going to walnuts daily. Walnuts are actually a great source of healthy fats called polyunsaturated fats (or PUFAs for short). They’re the only nut that has a significant amount of the plant-based omega-3 alpha linolenic acid (also known as ALA) with 2.5 grams per one ounce serving.
Because of these fats, walnuts do tend to go rancid quickly when stored improperly. You should be storing your walnuts in the refrigerator in order to keep them fresher longer – not in the pantry!
I’ve LOVED walnuts ever since I was a kid. I love cracking them and the unique flavor and texture they have.
That crispy buttery texture makes them great not only in baked goods, but they’re also a great addition to savory dishes.
This walnut chicken recipe is a riff on cashew chicken. I’m adding broccoli and red pepper to the dish as well then serving on some steamed rice.
I may be on keto, but I allow myself a cheat meal from time to time. And this is one of those occasions where I do a cheat(ish) meal.
I mean, It’s hardly a cheat. The sugar content in the hoisin sauce is what kills me. But I can easily substitute hoisin sauce with a little five spice and monk fruit to accomplish the same flavor profile.
What I love about sheet pan recipes, is how set it and forget it they are. Toss it all on a pan, throw it in the oven, and dinner is ready to hit the table in about 20 minutes without needing to do much else.
And the walnuts really do bring a whole other level of texture to this dish. If you wanted to go meatless on this recipe, ditch the chicken and double the quantity of walnuts on this recipe and you wouldn’t miss a beat!
Be on the look out for more walnut recipes in the coming months!
Sheet Pan Walnut Chicken
- 1 lb chicken cut into ½ inch cubes
- 1 cup walnuts halved
- 2 cups broccoli chopped
- 1 red bell pepper chopped
- 4 tbsp hoisin sauce
- 1 tbsp rice vinegar
- ¼ cup soy sauce
- 2 tbsp sesame oil
- 3 cloves garlic minced
- 2 tsp chopped ginger
- 1 cup white rice cooked
- Preheat oven to 350F. Add cubed chicken, walnuts, broccoli and bell pepper to a sheet pan and set aside.
- In a bowl stir together hoisin sauce, rice vinegar, soy sauce, sesame oil, garlic and ginger until mixed well.
- Pour mixture onto sheet pan and mix until the walnut, chicken, broccoli and bell peppers are evenly coated.
- Bake in the oven for 20-25 minutes, until chicken internal temperature reads 165Serve over steamed rice and enjoy!