Go Back
–+ servings
Sheet Pan Cashew Chicken

Savor This Easy Sheet Pan Cashew Chicken Tonight!

This Easy Sheet Pan Cashew Chicken combines succulent chicken with crunchy cashews and a rainbow of roasted vegetables, making for a delicious dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marination Time 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, skinless chicken breasts Feel free to use chicken thighs for more flavor
  • 1/4 cup Soy Sauce Switch to tamari for gluten-free
For the Veggies
  • 2 Bell Peppers (Red and Green) Any color will do, or add jalapeños for a spicy kick
  • 3 cloves Garlic Minced fresh garlic adds the best punch
  • 1 tbsp Ginger Use freshly minced for maximum impact
For the Crunch
  • 1 cup Unsalted Cashews Almonds or peanuts can be tasty substitutes
For the Sauce
  • 2 tbsp Honey Swap for agave or maple syrup for a vegan alternative
  • 1 tbsp Rice Vinegar Lemon juice can work in a pinch
  • 1 tbsp Sesame Oil A key ingredient that makes this dish special
For the Garnish
  • 1/4 cup Fresh Cilantro Feel free to use green onions or parsley as alternatives

Equipment

  • Oven
  • Large Baking Sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Sheet Pan Cashew Chicken
  1. Preheat your oven to 400°F (200°C) and prepare a large baking sheet.
  2. In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger.
  3. Add the boneless, skinless chicken pieces to the marinade and let marinate for at least 15 minutes.
  4. Chop the bell peppers and scatter them onto the sheet pan.
  5. Pour the marinated chicken and any remaining marinade onto the sheet pan in a single layer.
  6. Bake in the preheated oven for 20 minutes, stirring at the halfway mark.
  7. Sprinkle the unsalted cashews over the chicken and veggies and return to the oven for an additional 10-15 minutes.
  8. Garnish with fresh cilantro and serve hot over a bed of rice or noodles.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 1500IUVitamin C: 100mgCalcium: 50mgIron: 2mg

Notes

You can make this dish gluten-free by using tamari instead of soy sauce and enjoy with your favorite seasonal vegetables.

Tried this recipe?

Let us know how it was!