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Sheet Pan Cashew Chicken Recipe

Sheet Pan Cashew Chicken Recipe: Quick & Flavorful Delight

This Sheet Pan Cashew Chicken Recipe is a quick and flavorful weeknight dinner featuring tender chicken, crunchy cashews, and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, skinless chicken breasts Thighs can be used for added flavor.
For the Nuts
  • 1 cup Unsalted cashews Feel free to swap in almonds or peanuts if desired.
For the Vegetables
  • 2 cups Bell peppers Red and green provide color and sweetness.
  • 1 medium Onion Sweet onions add depth.
For the Sauce
  • 1/4 cup Soy sauce For gluten-free option, substitute with tamari.
  • 2 tablespoons Honey Agave syrup or maple syrup are great vegan alternatives.
  • 3 cloves Garlic Minced or sliced for added flavor.
  • 1 tablespoon Ginger Freshly grated for warmth.
For Finishing Touches
  • 1/4 cup Fresh cilantro For garnish.
  • Salt & pepper Essential for seasoning; adjust to taste.

Equipment

  • Sheet pan
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and ensure you have a sheet pan ready.
  2. In a large mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and freshly grated ginger. Whisk until smooth.
  3. Add bite-sized pieces of chicken to the marinade, coating well. Allow to marinate for at least 15 minutes.
  4. Wash and chop bell peppers and onion into bite-sized pieces. Arrange them on a clean sheet pan.
  5. Retrieve the marinated chicken, arrange it atop the bell peppers and onions on the sheet pan.
  6. Drizzle any remaining marinade over the chicken and vegetables, then sprinkle with salt and pepper.
  7. Place the sheet pan in the oven and bake for about 20 minutes, stirring halfway through.
  8. Remove the pan from the oven and sprinkle cashews on top, baking for another 10-15 minutes.
  9. Garnish with fresh cilantro and serve hot over rice or noodles.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 10gVitamin A: 200IUVitamin C: 100mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For nut-free, substitute cashews with sunflower seeds or omit them altogether.

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