Sheet Pan Cashew Chicken

Why You’ll Love This Recipe

This Sheet Pan Cashew Chicken is a delightful blend of savory, sweet, and nutty flavors. The juicy chicken, colorful bell peppers, and red onion are perfectly roasted together, with cashews adding a satisfying crunch. The marinade infuses the chicken and vegetables with a delicious umami flavor, making this dish incredibly tasty and satisfying. It’s a wholesome, easy-to-make dinner that requires little effort and delivers big on flavor!

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:

• ¼ 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Marinade: In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, minced ginger, salt, and pepper until the honey is dissolved and the mixture is smooth.
2. Marinate the Chicken: Place the bite-sized chicken pieces in a resealable plastic bag or bowl and pour the marinade over them. Seal the bag or cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to infuse the chicken.
3. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or aluminum foil for easy cleanup.
4. Prepare the Vegetables: While the chicken marinates, prepare the vegetables. Chop the red and green bell peppers and dice the red onion. Place them on the prepared sheet pan.
5. Cook the Chicken: After the chicken has marinated, remove it from the marinade and place the chicken pieces onto the sheet pan with the vegetables. Add the cashews on top.
6. Roast the Dish: Roast everything in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Stir halfway through cooking to ensure everything cooks evenly.
7. Garnish and Serve: Remove from the oven and sprinkle fresh cilantro over the dish. Serve immediately with rice or your favorite side.

Servings and timing

• Servings: 4
• Prep time: 10 minutes (plus marinating time)
• Cook time: 25 minutes
• Total time: 35-40 minutes

Variations

• Add More Veggies: You can add other vegetables like zucchini, broccoli, or carrots to the sheet pan for extra nutrients and flavor.
• Spicy Kick: For some heat, add a pinch of red pepper flakes or some sliced jalapeños to the marinade or vegetables.
• Chicken Thighs: Swap the chicken breasts for boneless, skinless chicken thighs for a juicier, more flavorful option.
• Vegetarian Option: Substitute the chicken with tofu or tempeh for a vegetarian alternative.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the microwave for 1-2 minutes, or in a skillet over medium heat until heated through.

FAQs

Can I use a different nut instead of cashews?

Yes, you can substitute cashews with other nuts like almonds, peanuts, or walnuts, depending on your preference.

Can I make the marinade ahead of time?

Absolutely! You can prepare the marinade a day ahead and store it in the refrigerator. Marinating the chicken for a longer period (up to 2 hours) will give it more flavor.

Can I use frozen chicken for this recipe?

It’s best to use fresh or thawed chicken for this recipe. If using frozen chicken, make sure to thaw it completely in the fridge before marinating.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). You can also check if the juices run clear and the chicken is no longer pink in the center.

Can I make this recipe in advance?

You can marinate the chicken the night before and store it in the fridge. Once the chicken is ready to go, it only takes about 25 minutes to cook!

How can I serve this dish?

Sheet Pan Cashew Chicken pairs wonderfully with rice, quinoa, or a side of steamed vegetables. You can also serve it with a light salad for a more refreshing option.

Can I make this dish gluten-free?

Yes, to make this recipe gluten-free, simply substitute the soy sauce with tamari or a gluten-free soy sauce alternative.

Can I add more sauce to the dish?

Yes, if you prefer more sauce, you can double the marinade ingredients, reserve some before marinating the chicken, and drizzle it over the dish once it’s cooked.

Can I freeze this dish?

You can freeze the cooked chicken and vegetables for up to 2-3 months. Reheat it in the oven or microwave when ready to eat.

Can I use other types of meat?

Yes, you can substitute chicken with beef or shrimp. Just adjust the cooking time depending on the protein you choose.

Conclusion

Sheet Pan Cashew Chicken is a quick, flavorful, and healthy meal that’s perfect for busy nights. With minimal preparation and clean-up, it delivers a satisfying combination of savory chicken, sweet and tangy marinade, and crunchy cashews. Whether you make it for a family dinner or meal prep, this dish is sure to become a new favorite in your weekly rotation!

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