Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights Recipe
This Easy Sheet Pan Cashew Chicken is a perfect weeknight dinner that combines tender chicken, crunchy cashews, and colorful bell peppers. Cooked together on one sheet pan for minimal mess, this flavorful Asian-inspired dish features a sweet and tangy marinade made with soy sauce, honey, and garlic. Ideal served over rice, it offers a complete meal that’s both quick to prepare and delicious.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-inspired
- Diet: Halal
Ingredients
Scale
For The 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
For The 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
For Garnishing:
- Fresh cilantro, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the chicken and vegetables evenly, giving a nicely browned finish.
- Make the Marinade: In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until smooth and well combined. This mixture will infuse the dish with delicious flavor.
- Marinate the Chicken: Add the bite-sized chicken pieces to the marinade and toss to coat thoroughly. Let it sit for at least 15 minutes to absorb the flavors; longer marination will enhance the taste.
- Prepare the Sheet Pan: Arrange the marinated chicken, red bell pepper, green bell pepper, and diced red onion evenly in a single layer on the sheet pan to allow for even roasting and caramelization.
- Add Seasoning: Drizzle any leftover marinade over the chicken and vegetables, then season lightly with salt and pepper to taste.
- Bake the Chicken: Place the sheet pan in the oven and bake for 20 minutes. Remove and stir gently to promote even cooking and browning.
- Add the Cashews: Sprinkle the unsalted cashews over the chicken and veggies, 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 toasted and crunchy.
- Garnish and Serve: Remove from the oven and garnish with fresh cilantro. Serve hot over rice or noodles for a complete and satisfying meal.
Notes
- You can substitute boneless chicken thighs for more flavor or tofu for a vegetarian option.
- If allergic to cashews, use almonds or peanuts, toasted, for crunch.
- Replace soy sauce with tamari for a gluten-free option or coconut aminos for soy-free and lower sodium.
- Marinate chicken and chop vegetables a day ahead for easy meal prep.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently adding a splash of water or broth if needed.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
Keywords: sheet pan cashew chicken, easy chicken dinner, one pan meal, roasted chicken with vegetables, cashew chicken recipe, healthy weeknight dinner
