Sheet Pan Cashew Chicken
An effortlessly delicious meal featuring tender chicken, colorful vegetables, and crunchy cashews, all coated in a flavorful glaze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into wedges or large dice
- 1 cup unsalted cashews
- ¼ cup soy sauce (use tamari for gluten-free)
- 3 tbsp honey (or maple/agave syrup for vegan)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated or minced
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves, chopped (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking tray with parchment paper.
- Whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a mixing bowl.
- Marinate the chicken pieces in the sauce for at least 15 minutes.
- Spread the bell peppers and red onion across the prepared sheet pan.
- Place the marinated chicken among the vegetables and drizzle any leftover sauce over the top.
- Roast the mixture in the oven for 20 minutes, stirring halfway through.
- Sprinkle the cashews over the chicken and vegetables, then roast for an additional 10-15 minutes until the chicken is cooked through.
- Remove the pan from the oven and let it rest for a minute before garnishing with chopped cilantro.
Notes
Allow the chicken to marinate longer in the fridge for deeper flavors. Check for doneness using a meat thermometer.