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:
1 lb 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 tbsp honey
2 tbsp rice vinegar
1 tbsp sesame oil
3 cloves garlic, minced
1 tsp ginger, minced
Salt and pepper to taste
For Garnishing:
Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and a pinch of salt and pepper.
Spread the chicken, bell peppers, and onion on the sheet pan. Pour the marinade over and toss to coat everything evenly.
Bake for 20–25 minutes, tossing halfway through.
Around the 15-minute mark, sprinkle the cashews over the top so they toast without burning.
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