Sheet Pan Cashew Chicken
An easy and delicious meal that combines tender chicken, colorful veggies, and crunchy cashews in a sweet and savory marinade, perfect for busy weeknights.
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.
Notes
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. 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.