Easy Sheet Pan Cashew Chicken Recipe

Introduction

Easy Sheet Pan Cashew Chicken is a flavorful and fuss-free dinner perfect for busy weeknights. It combines tender chicken, vibrant vegetables, and crunchy cashews all roasted together with a savory-sweet marinade. Ready in under an hour, it’s sure to become a family favorite.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 red onion, diced
• 1 cup unsalted cashews
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the chicken and vegetables.
2. Step 2: In a large bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger until smooth.
3. Step 3: Add the chicken pieces to the marinade and toss to coat thoroughly. Let it marinate for at least 15 minutes to absorb the flavors.
4. Step 4: Arrange the marinated chicken, chopped red and green bell peppers, and diced red onion evenly in a single layer on a sheet pan.
5. Step 5: Drizzle any remaining marinade over the chicken and vegetables, then season with salt and pepper to taste.
6. Step 6: Bake in the preheated oven for 20 minutes, then remove and gently stir to promote even cooking.
7. Step 7: Sprinkle the unsalted cashews over the chicken and vegetables, then return the sheet pan to the oven. Bake for another 10-15 minutes until the chicken is cooked through and slightly caramelized.
8. Step 8: Remove from oven and garnish with fresh cilantro. Serve hot over rice or noodles and enjoy!

Tips & Variations

• For extra flavor, marinate the chicken overnight in the refrigerator.
• Swap cashews for pecans or almonds if preferred.
• Add a pinch of red pepper flakes to the marinade for a spicy kick.
• Use chicken thighs instead of breasts for juicier meat.
• Serve with steamed jasmine rice or garlic noodles for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain the cashew crunch. Avoid reheating too long to prevent the chicken from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the soy sauce with tamari or a gluten-free soy sauce alternative to make this dish gluten-free.

Can I prepare this meal ahead of time?

You can marinate the chicken a day ahead for enhanced flavor and store the chopped vegetables separately. Assemble and bake just before mealtime for the best texture.

Easy Sheet Pan Cashew Chicken Recipe

Print Recipe

★★★★★

4.6 from 110 reviews

This Easy Sheet Pan Cashew Chicken is a flavorful and convenient weeknight dinner that combines tender marinated chicken, vibrant bell peppers, and crunchy cashews roasted to perfection on a single sheet pan. With a sweet and savory marinade featuring soy sauce, honey, garlic, and ginger, this recipe is simple to prepare, cooks quickly in the oven, and offers a delightful combination of textures and tastes in every bite.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 red onion, diced
• 1 cup unsalted cashews

Marinade

• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste

Garnishing

• Fresh cilantro, for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the chicken and vegetables evenly.
2. Make the Marinade: In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger until combined and smooth to create a flavorful marinade.
3. Marinate the Chicken: Add the bite-sized chicken pieces to the marinade, ensuring all pieces are well coated. Let sit for at least 15 minutes or longer for more flavor absorption.
4. Prepare the Sheet Pan: Spread the marinated chicken, chopped red and green bell peppers, and diced red onion evenly in a single layer on a sheet pan to ensure even roasting.
5. Add Seasoning: Drizzle any remaining marinade over the chicken and vegetables, then sprinkle with salt and pepper to enhance the flavors.
6. Bake the Chicken: Place the sheet pan in the preheated oven and bake for 20 minutes, then remove and gently stir everything to promote even cooking.
7. Add the Cashews: Sprinkle the unsalted cashews over the chicken and vegetables, then return the pan to the oven and bake for an additional 10-15 minutes until the chicken is cooked through and the cashews are slightly caramelized.
8. Garnish and Serve: Remove from oven, sprinkle fresh cilantro over the dish, and serve hot, optionally over rice or noodles for a complete meal.

Notes

• Marinating the chicken longer than 15 minutes will deepen the flavor.
• Ensure the chicken and vegetables are spread out evenly on the sheet pan for optimal roasting.
• Use unsalted cashews to control the saltiness of the dish.
• Serve with steamed rice or noodles to make it a full meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: sheet pan cashew chicken, easy chicken dinner, baked chicken recipe, healthy weeknight meals, cashew chicken with vegetables