Sheet Pan Cashew Chicken
Tender chicken, colorful bell peppers, and crunchy cashews roasted together on a single sheet pan for a fast, flavorful dinner with minimal cleanup.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 1 medium red onion diced
- 1 cup unsalted raw cashews
- ¼ cup low-sodium soy sauce or tamari for gluten-free
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- Salt and freshly ground black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Make Marinade:
- In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth.
- Marinate Chicken:
- Add chicken pieces to the bowl and toss to coat. Marinate for at least 15 minutes (or up to 4 hours refrigerated).
- Assemble Sheet Pan:
- Arrange marinated chicken evenly on the prepared sheet pan. Scatter bell peppers and red onion around the chicken. Drizzle any remaining marinade over vegetables. Season with salt and pepper.
- Initial Baking:
- Bake for 20 minutes.
- Add Cashews:
- Remove pan from oven, gently stir contents, and sprinkle cashews over everything.
- Finish Cooking:
- Return to oven and bake for another 10–15 minutes, until chicken reaches 165°F (74°C) and vegetables are tender.
- Garnish and Serve:
- Let rest for 5 minutes, then sprinkle with fresh cilantro if desired. Serve warm.
Notes
For extra flavor, marinate the chicken longer (up to 4 hours). To prevent soggy veggies, avoid overcrowding the pan. Store leftovers in the fridge up to 3 days or freeze up to 3 months. Reheat gently in a skillet to maintain cashew crunch. To make spicier, add red pepper flakes or sliced jalapeños.
