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Sheet Pan Cashew Chicken

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Sheet Pan Cashew Chicken is an easy, one-pan meal that combines tender chicken, roasted vegetables, and crunchy cashews in a flavorful marinade. Perfect for busy weeknights, this dish is packed with savory, sweet, and nutty flavors.

Ingredients

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

Instructions

  1. In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, minced ginger, salt, and pepper until smooth.
  2. Place the chicken pieces in a resealable bag or bowl and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes (or up to 2 hours).
  3. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
  4. Chop the bell peppers and red onion, then place them on the prepared sheet pan.
  5. After marinating, remove the chicken from the marinade and place it on the sheet pan with the vegetables. Top with cashews.
  6. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked and the vegetables are tender.
  7. Garnish with fresh cilantro and serve immediately with rice or your favorite side.

Notes

Add other vegetables like zucchini, broccoli, or carrots for extra nutrients.

For a spicy kick, add red pepper flakes or sliced jalapeños to the marinade.

Substitute chicken with boneless, skinless chicken thighs for a juicier option.

For a vegetarian version, use tofu or tempeh instead of chicken.

Nutrition

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