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Sheet Pan Cashew Chicken

Sheet Pan Cashew Chicken: Quick, Flavorful Dinner Bliss

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Enjoy a quick, flavorful Sheet Pan Cashew Chicken that brings excitement to your weeknight meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Chicken Breasts or Thighs Preferred cuts for tenderness
For the Vegetables
  • 2 cups Bell Peppers Mix of red and green, can use yellow or orange
  • 1 medium Red Onion Can substitute with yellow onion
For the Marinade
  • 1/4 cup Soy Sauce Use tamari for gluten-free
  • 2 tablespoons Honey Maple syrup for vegan option
  • 2 tablespoons Rice Vinegar Can substitute with white wine vinegar or apple cider vinegar
  • 1 tablespoon Toasted Sesame Oil Omit if unavailable
Aromatics
  • 3 cloves Garlic Fresh recommended
  • 1 tablespoon Ginger Fresh preferred
For Topping
  • 1 cup Unsalted Cashews Substitutes: almonds or peanuts
  • 1/4 cup Cilantro Optional garnish
Seasoning
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Pepper Adjust to taste

Equipment

  • Oven
  • Sheet Pan
  • medium bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
  2. Prepare the Marinade: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, and grated ginger until well combined.
  3. Marinate the Chicken: Add chunks of boneless chicken to the marinade. Cover and let marinate for at least 15 minutes.
  4. Assemble the Sheet Pan: Line a large sheet pan with parchment paper. Spread marinated chicken across the sheet pan and scatter bell pepper slices and red onion around it.
  5. Bake the Chicken and Vegetables: Bake for 20 minutes in your preheated oven.
  6. Add the Cashews: Remove the pan from the oven, stir gently, and sprinkle unsalted cashews over the top.
  7. Finish Baking: Return the pan to the oven and bake for an additional 10–15 minutes until chicken is cooked.
  8. Rest and Serve: Let the sheet pan sit for 5 minutes before serving, garnished with cilantro.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 2000IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

For best results, marinate the chicken longer and use uniform vegetable sizes to avoid sogginess.

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