Sheet Pan Cashew Chicken is a flavorful and easy-to-make dinner featuring marinated chicken breasts, colorful bell peppers, red onions, and crunchy cashews roasted to perfection. This one-pan meal combines sweet, savory, and tangy flavors from a delicious homemade marinade, making it perfect for busy weeknights.
Total Time:50 minutes
Yield:4 servings
Ingredients
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 prepare for roasting the chicken and vegetables evenly.
Make the Marinade: In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger until fully combined.
Marinate the Chicken: Add bite-sized chicken pieces to the marinade and coat well. Let it sit for at least 15 minutes to absorb the flavors.
Prepare the Sheet Pan: Arrange the marinated chicken, chopped red and green bell peppers, and diced red onion in a single layer on a sheet pan.
Add Seasoning: Drizzle any remaining marinade over the chicken and vegetables. Season with salt and pepper to taste.
Bake the Chicken: Bake in the preheated oven for 20 minutes. Remove and stir gently for even cooking.
Add the Cashews: Sprinkle the unsalted cashews over the mixture and return to the oven. Bake for an additional 15 minutes until the chicken is cooked through and the cashews are slightly caramelized.
Garnish and Serve: Remove from the oven and sprinkle fresh cilantro on top. Serve hot, ideally over rice or noodles.
Notes
Marinating the chicken longer than 15 minutes will deepen the flavor.
If preferred, substitute chicken thighs for juicier meat.
Use gluten-free soy sauce to make the dish gluten-free.
Serve this dish with steamed rice or noodles for a complete meal.
For a spicier kick, add red pepper flakes to the marinade.
