Sheet Pan Cashew Chicken (Print Version)
Tender chicken and crisp vegetables tossed with cashews in a savory-sweet Asian-inspired sauce, all cooked on one pan.
# Ingredients:
→ Chicken and Vegetables
01 -
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
1 red bell pepper, chopped
03 -
1 green bell pepper, chopped
04 -
1 red onion, diced
05 -
1 cup unsalted cashews
→ Marinade
06 -
1/4 cup soy sauce
07 -
3 tablespoons honey
08 -
2 tablespoons rice vinegar
09 -
1 tablespoon sesame oil
10 -
3 cloves garlic, minced
11 -
1 teaspoon ginger, minced
12 -
Salt and pepper to taste
→ Garnish
13 -
Fresh cilantro
# Steps:
01 -
Preheat oven to 200°C (400°F) to ensure proper roasting temperature for the chicken and vegetables.
02 -
In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until well combined and smooth.
03 -
Add chicken pieces to the marinade, ensuring all pieces are well-coated. Allow to marinate for at least 15 minutes for flavor development.
04 -
Spread the marinated chicken, chopped bell peppers, and diced red onion in a single layer on a sheet pan for even roasting.
05 -
Drizzle any remaining marinade over the chicken and vegetables. Season with salt and pepper to enhance flavors.
06 -
Bake in preheated oven for 20 minutes. Remove and stir gently to ensure even cooking.
07 -
Sprinkle unsalted cashews over the chicken and vegetables. Return to oven for an additional 10-15 minutes until chicken is thoroughly cooked and slightly caramelized.
08 -
Remove from oven, garnish with fresh cilantro. Serve hot, optionally over rice or noodles.
# Notes:
01 -
This dish can be prepped ahead by cutting all vegetables and making the marinade in advance.
02 -
For extra flavor, toast the cashews lightly before adding them to the sheet pan.