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Sheet Pan Cashew Chicken Recipe

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★★★★★

4.8 from 132 reviews

This Sheet Pan Cashew Chicken is a flavorful and easy-to-make meal that combines tender chicken, crunchy cashews, and colorful bell peppers baked together on a single sheet pan. Marinated in a savory-sweet blend of soy sauce, honey, garlic, and ginger, it delivers a perfect balance of Asian-inspired flavors with minimal cleanup and fuss.

Ingredients

Scale

Chicken and Vegetables

  • 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

Marinade

  • 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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup and to prevent sticking.
  2. Make Marinade: In a large bowl, whisk together soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, and fresh ginger until the mixture is smooth and well combined.
  3. Marinate Chicken: Add the bite-sized chicken pieces to the marinade bowl. Toss them to coat evenly, then let the chicken marinate for at least 15 minutes to infuse flavors, or refrigerate for up to 4 hours for more depth.
  4. Assemble Sheet Pan: Arrange the marinated chicken pieces evenly across the prepared sheet pan. Distribute the chopped red and green bell peppers and diced red onion around the chicken. Drizzle any remaining marinade over the vegetables, and season everything lightly with salt and freshly ground black pepper.
  5. Initial Baking: Bake in the preheated oven for 20 minutes, allowing the chicken and vegetables to start cooking and the flavors to meld.
  6. Add Cashews: Carefully remove the sheet pan from the oven, gently stir the chicken and vegetables to mix, then sprinkle the raw unsalted cashews evenly over the top.
  7. Finish Cooking: 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-crisp.
  8. Garnish and Serve: Let the dish rest for 5 minutes outside the oven, then optionally sprinkle fresh cilantro on top for a burst of color and freshness. Serve warm and enjoy your easy, healthy sheet pan meal.

Notes

  • For a gluten-free version, use tamari instead of soy sauce.
  • You can substitute honey with maple syrup or agave nectar for a vegan option, but adjust according to taste.
  • If you prefer a spicier dish, add a pinch of red pepper flakes to the marinade.
  • Make sure not to overcook the cashews to keep them crunchy; add them halfway through baking as instructed.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.

Keywords: Sheet Pan Cashew Chicken, Easy Chicken Dinner, One Pan Meals, Healthy Chicken Recipes, Asian Inspired Chicken

Find it online: https://todayfoodrecipe.com/sheet-pan-cashew-chicken-recipe/