Description
This Easy Sheet Pan Cashew Chicken is your go-to weeknight dinner solution—quick, flavorful, and packed with juicy chicken, crunchy cashews, and vibrant veggies, all roasted in a delicious honey-soy garlic sauce. One pan, zero stress, total crowd-pleaser!
Ingredients
For the Chicken and Vegetables:
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1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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1 red onion, diced
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1 cup unsalted cashews
For the Marinade:
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¼ cup soy sauce
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3 tbsp honey
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2 tbsp rice vinegar
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1 tbsp sesame oil
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3 cloves garlic, minced
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1 tsp ginger, minced
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Salt and pepper to taste
For Garnishing:
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Fresh cilantro, chopped (optional)
Instructions
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Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
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In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and a pinch of salt and pepper.
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Spread the chicken, bell peppers, and onion on the sheet pan. Pour the marinade over and toss to coat everything evenly.
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Bake for 20–25 minutes, tossing halfway through.
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Around the 15-minute mark, sprinkle the cashews over the top so they toast without burning.
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Once the chicken is cooked through and veggies are tender, remove from oven. Garnish with fresh cilantro and serve hot.
Notes
Want it spicy? Add a dash of sriracha or red pepper flakes to the marinade.
Substitute chicken thighs for a juicier variation.
Best served over rice, noodles, or cauliflower rice for a lower-carb option.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main course
- Method: Sheet Pan / Oven
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg