Name: Sheet Pan Cashew Chicken Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Asian
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)

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Introduction

Sheet Pan Cashew Chicken is a simple, flavorful meal perfect for busy weeknights. Tender chicken and crisp vegetables bake together with a savory honey-soy sauce and crunchy cashews, all on one pan for easy cleanup.

The dish is a colorful stir-fry served in a black rectangular pan filled with multiple layers. The bottom layer is a glossy, dark sauce covering the base. Large pieces of golden brown cooked chicken are spread evenly on top, mixed with bright green broccoli florets and bold red bell pepper chunks. Scattered generously over the dish are light tan cashew nuts adding texture. Small slices of green onions are sprinkled all over, adding freshness and vibrant green color. The overall look is glossy and rich with a mix of crunchy and tender elements, on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Step 2: In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until the mixture is smooth.
Step 3: Add the chicken pieces to the bowl and toss to coat evenly. Let them marinate for at least 15 minutes or up to 4 hours in the refrigerator for more flavor.
Step 4: Arrange the marinated chicken in a single layer on the prepared sheet pan. Scatter the chopped bell peppers and diced red onion around the chicken. Drizzle any remaining marinade over the vegetables and season everything with salt and pepper.
Step 5: Bake for 20 minutes until the chicken starts to cook through and the vegetables begin to soften.
Step 6: Remove the sheet pan from the oven, gently stir to combine, and sprinkle the cashews evenly over the top.
Step 7: Return the pan to the oven and bake for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Step 8: Let the dish rest for 5 minutes, then garnish with fresh cilantro if desired. Serve warm and enjoy!

Tips & Variations

For a gluten-free version, use tamari instead of soy sauce.
Add snap peas or broccoli florets for extra veggies and texture.
Toast the cashews lightly before adding for a deeper nutty flavor.
If you prefer a spicier dish, add a pinch of red pepper flakes to the marinade.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The cashews may lose some crunch after storing but can be refreshed by toasting briefly in a dry pan before serving.

How to Serve

The dish shows a single layer of glossy cooked chicken pieces mixed with bright green broccoli pieces, large whole cashews, and chunks of red bell peppers spread evenly on a metal tray. There are also thin slices of orange carrots and scattered chopped green onions on top, all coated in a shiny, rich brown sauce that glistens under light. The combination of textures includes the soft chicken, crunchy cashews, and crisp vegetables, making the dish look colorful and appetizing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Just adjust the cooking time as thighs may take a few minutes longer to reach the proper temperature.

How can I make this dish vegetarian?

Replace the chicken with firm tofu or tempeh, marinate as directed, and follow the same cooking steps. Add extra vegetables as desired for a hearty vegetarian meal.