Easy Sheet Pan Cashew Chicken
This fast, flavorful one-pan dish features marinated chicken, colorful veggies, and crunchy cashews, offering a delicious meal with minimal cleanup.
Ingredients
Chicken and Marinade
- 1 lb chicken breast or thighs Use skinless thighs for juicier meat.
- 1/4 cup soy sauce Use tamari for gluten-free.
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves minced garlic
- 1 tbsp fresh ginger Minced.
Vegetables
- 1 medium red bell pepper Sliced.
- 1 medium red onion Sliced.
Toppings
- 1/2 cup cashews Added in the final baking stage.
- Fresh cilantro for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and position the rack in the center.
- In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until the honey is fully dissolved.
- Add chicken pieces to the marinade and let sit for at least 15 minutes to absorb flavors.
Cooking
- Arrange marinated chicken, bell peppers, and onions in a single layer on a large sheet pan.
- Drizzle any remaining marinade over everything, then season lightly with salt and pepper.
- Bake for 20 minutes, then stir gently.
- Scatter cashews over the chicken and vegetables, then return to the oven for another 10-15 minutes, until chicken is 165°F internally.
- Remove from oven and garnish with fresh cilantro. Serve hot over rice, quinoa, or cauliflower rice.
Notes
For best results, avoid overcrowding the pan. Use two pans if necessary.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 4gSodium: 700mgFiber: 3gSugar: 10g
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