Sheet Pan Cashew Chicken is an easy and delicious meal that brings flavors together in one dish. It’s perfect for busy weeknights when you want something quick but satisfying. Cooking on a sheet pan means less cleanup, and you get tender chicken mixed with colorful veggies and crunchy cashews. Plus, the sweet and savory marinade makes everything taste amazing!
how to make Sheet Pan Cashew Chicken
Ingredients:
- 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
- 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
- Fresh cilantro, for garnish
Directions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until well combined.
- Add the bite-sized pieces of chicken to the marinade and coat well. Let it marinate for at least 15 minutes.
- On a sheet pan, arrange the marinated chicken, chopped red bell pepper, green bell pepper, and diced red onion evenly.
- Drizzle any remaining marinade over the top and sprinkle with salt and pepper.
- Bake in the preheated oven for 20 minutes, then stir and add the cashews.
- Return to the oven and bake for an additional 10-15 minutes, until the chicken is thoroughly cooked.
- Garnish with fresh cilantro and serve hot, preferably over rice or noodles.
how to serve Sheet Pan Cashew Chicken
Serve Sheet Pan Cashew Chicken hot, right from the oven. It’s great over a bed of fluffy rice or on top of noodles. You can also enjoy it on its own or with a side of steamed vegetables. Don’t forget to sprinkle some fresh cilantro on top for a pop of color and flavor!
how to store Sheet Pan Cashew Chicken
To store leftovers, let the chicken cool completely. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to reheat thoroughly before serving again.
tips to make Sheet Pan Cashew Chicken
- Cut the chicken into even pieces for more consistent cooking.
- Feel free to use other veggies like broccoli or snap peas for variety.
- If you want it spicier, add some red pepper flakes or a splash of sriracha to the marinade.
- Make sure to marinate the chicken for at least 15 minutes for the best flavor.
variation
You can easily swap out the chicken for tofu or shrimp for a different twist. Using different nuts, like peanuts or almonds, can also change the texture and taste while still keeping it delicious.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely before marinating.
What can I serve with this dish?
This dish pairs well with rice, noodles, or even a fresh salad.
How do I know when the chicken is done cooking?
The chicken is done when it reaches an internal temperature of 165°F (75°C) or when it is no longer pink in the center.
Sheet Pan Cashew Chicken
Ingredients
Main Ingredients
- 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
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
Garnish
- Fresh cilantro, for garnish Adds color and flavor
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until well combined.
- Add the bite-sized pieces of chicken to the marinade and coat well. Let it marinate for at least 15 minutes.
- On a sheet pan, arrange the marinated chicken, chopped red bell pepper, green bell pepper, and diced red onion evenly.
- Drizzle any remaining marinade over the top and sprinkle with salt and pepper.
Cooking
- Bake in the preheated oven for 20 minutes, then stir and add the cashews.
- Return to the oven and bake for an additional 10-15 minutes, until the chicken is thoroughly cooked.
- Garnish with fresh cilantro and serve hot, preferably over rice or noodles.
