Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights Recipe
A quick and flavorful sheet pan cashew chicken recipe perfect for busy weeknights. Tender bite-sized chicken pieces are marinated in a savory-sweet soy-honey blend, roasted alongside colorful bell peppers and red onion, then topped with crunchy cashews and fresh cilantro for a deliciously easy meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking/Roasting
- Cuisine: Asian-inspired
- Diet: Halal
Ingredients
Scale
For The Chicken and Vegetables:
- 1 pound 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:
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
For Garnishing:
- Fresh cilantro, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the chicken and vegetables evenly.
- Make the Marinade: In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until thoroughly combined and smooth.
- Marinate the Chicken: Add the bite-sized chicken pieces into the marinade bowl and coat them evenly. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Prepare the Sheet Pan: Arrange the marinated chicken, chopped red and green bell peppers, and diced red onion evenly in a single layer on a sheet pan for even roasting.
- Add Seasoning: Drizzle any leftover marinade over the chicken and vegetables, then sprinkle with salt and pepper to enhance the flavors.
- Bake the Chicken: Place the sheet pan in the oven and bake for 20 minutes. Remove and gently stir everything to promote even cooking.
- Add the Cashews: Sprinkle unsalted cashews evenly over the chicken and vegetables, then return the pan to the oven. Bake for an additional 10-15 minutes until the chicken is fully cooked and edges are slightly caramelized.
- Garnish and Serve: Remove from the oven, sprinkle fresh cilantro on top, and serve hot over rice or noodles for a complete meal.
Notes
- Marinating the chicken longer than 15 minutes will deepen the flavor; ideally, marinate for up to 1 hour if time permits.
- Use unsalted cashews to better control the saltiness of the dish.
- For a gluten-free version, substitute the soy sauce with tamari or a gluten-free soy sauce alternative.
- You can add other vegetables like snap peas or broccoli for variation.
- Serve with steamed rice, quinoa, or noodles to make a satisfying meal.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 410 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 75 mg
Keywords: sheet pan chicken, cashew chicken recipe, easy weeknight dinner, one pan chicken, healthy chicken recipe, roasted chicken and vegetables
