Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights Recipe
This Easy Sheet Pan Cashew Chicken is a flavorful, quick, and convenient weeknight recipe featuring tender marinated chicken, vibrant bell peppers, red onions, and crunchy cashews all roasted together for a delicious one-pan meal. Perfect for busy evenings, it combines savory, sweet, and tangy flavors with a hint of freshness from cilantro.
- 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 to roast the chicken and vegetables perfectly.
- Make the Marinade: In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until smooth and well combined to create a flavorful marinade.
- Marinate the Chicken: Add the chicken pieces into the marinade and toss to coat evenly. Let them marinate for at least 15 minutes to absorb the flavors, or longer if time allows.
- Prepare the Sheet Pan: Arrange the marinated chicken, chopped red and green bell peppers, and diced red onion evenly on a sheet pan in a single layer for even roasting.
- Add Seasoning: Drizzle any remaining marinade over the chicken and vegetables. Sprinkle salt and pepper to taste to enhance the overall flavor.
- Bake the Chicken: Place the sheet pan in the oven and bake for 20 minutes. After baking, gently stir the ingredients to ensure even cooking.
- Add the Cashews: Sprinkle the unsalted cashews over the chicken and vegetables, then return the pan to the oven for an additional 10-15 minutes, or until the chicken is cooked through and slightly caramelized.
- Garnish and Serve: Remove from oven and garnish with fresh cilantro. Serve hot, ideally over rice or noodles for a complete meal. Enjoy!
Notes
- Marinating the chicken longer than 15 minutes will deepen flavor and tenderness.
- If you prefer a spicier dish, add a pinch of red chili flakes to the marinade.
- Use gluten-free soy sauce if you require a gluten-free meal.
- For a lower sodium option, reduce the soy sauce amount and use low-sodium varieties.
- Cashews can be substituted with other nuts like almonds or peanuts if desired.
- Ensure chicken pieces are evenly sized for uniform cooking.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 75 mg
Keywords: sheet pan chicken, cashew chicken, easy dinner recipe, weeknight meal, one-pan meal, roasted chicken and vegetables, honey soy chicken
