Savory Cashew Chicken: A Quick Dinner Everyone Will Love

This Cashew Chicken recipe effortlessly combines sweet and savory flavors for a delightful dinner experience.

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Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pounds Boneless Skinless Chicken Breasts Chicken thighs can be substituted for added flavor and juiciness.

For the Veggies

1 cup Red Bell Pepper
1 cup Green Bell Pepper Feel free to use yellow, orange, or jalapeños for spice.
1 medium Red Onion Yellow onion works as a great alternative.

For the Cashew Coating

1 cup Unsalted Raw Cashews Almonds or peanuts can be used; adjust seasoning to taste.

For the Marinade

1/2 cup Low-Sodium Soy Sauce Tamari for gluten-free.
1/4 cup Honey Use maple syrup or agave for a vegan option.
2 tablespoons Rice Vinegar White wine vinegar or apple cider vinegar can also be used.
2 tablespoons Toasted Sesame Oil Regular sesame oil can be used if toasted is unavailable.
3 cloves Garlic Minced.
1 tablespoon Fresh Ginger Minced.
to taste Salt
to taste Freshly Ground Black Pepper

For Garnish

1/4 cup Fresh Cilantro Optional.

Equipment

Sheet pan
mixing bowl
whisk

Method

Step-by-Step Instructions for Cashew Chicken

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a large mixing bowl, whisk together low-sodium soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, and fresh ginger until smooth.
Add chicken to the marinade, ensuring each piece is well coated. Marinate for at least 15 minutes, up to 4 hours for deeper flavor.
Spread marinated chicken on the prepared sheet pan with chopped bell peppers and diced red onion. Drizzle any remaining marinade over the veggies and season with salt and pepper.
Bake for 20 minutes without opening the door.
Stir the mixture and sprinkle cashews over the top.
Bake for an additional 10–15 minutes until chicken reaches 165°F (74°C) and veggies are tender.
Let the Cashew Chicken rest for 5 minutes, then garnish with cilantro before serving.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 10gVitamin A: 2000IUVitamin C: 80mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions for up to 3 months. Thaw in the refrigerator and reheat in a skillet with a splash of water or broth.

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