Delicious sheet pan cashew chicken served with vegetables on a rustic table

Easy Sheet Pan Cashew Chicken – A Flavorful Family Favorite

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Why Make This Recipe

Easy Sheet Pan Cashew Chicken is a delicious and simple meal that the whole family will enjoy. This recipe combines juicy chicken, crunchy veggies, and tasty cashews in a single dish. It’s perfect for busy weeknights when you want something quick, yet packed with flavor. Plus, it’s an easy cleanup with everything cooked on one pan!

How to Make Easy Sheet Pan Cashew Chicken

Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1 cup unsalted cashews
  • 2 bell peppers (red and green)
  • 1 red onion
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 4 cloves garlic (minced)
  • 1 tablespoon ginger (minced)
  • To taste salt & pepper
  • ½ cup fresh cilantro (optional)

Directions:

  1. Preheat oven: Set your oven to 400°F (200°C).
  2. Prepare marinade: In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until smooth.
  3. Marinate chicken: Toss in bite-sized pieces of boneless, skinless chicken, ensuring they’re fully coated. Let them sit for at least 15 minutes.
  4. Arrange on sheet pan: Spread the marinated chicken, chopped bell peppers, and diced red onion into a single, even layer on a sheet pan.
  5. Add seasoning: Drizzle any remaining marinade over the top and season lightly with salt and pepper.
  6. First bake: Roast for about 20 minutes.
  7. Stir and add nuts: After 20 minutes, stir gently and sprinkle the unsalted cashews over the top.
  8. Finish baking: Return to the oven for another 10-15 minutes.
  9. Garnish and serve: Sprinkle with fresh cilantro and serve hot over rice or noodles.

How to Serve Easy Sheet Pan Cashew Chicken

You can serve Easy Sheet Pan Cashew Chicken over a bed of steamed rice or cooked noodles. Adding fresh cilantro on top enhances the flavor and makes the dish look beautiful. It’s also great with a side of steamed veggies for a balanced meal.

How to Store Easy Sheet Pan Cashew Chicken

If you have leftovers, let them cool completely before storing. Place the chicken and veggies in an airtight container in the refrigerator. They will stay good for about 3-4 days. You can reheat them in the microwave or in a skillet until hot.

Tips to Make Easy Sheet Pan Cashew Chicken

  • Cut the chicken into even pieces to ensure they cook evenly.
  • Add more veggies like broccoli or snap peas for extra color and nutrition.
  • Soak the cashews in water for 10 minutes before adding them if you want them softer.

Variation

You can switch out the chicken for tofu to make it vegetarian-friendly. Just follow the same marinating and cooking steps. You can also use different types of nuts, like almonds or peanuts, to change the flavor.

FAQs

1. Can I use frozen chicken?
Yes, but make sure it’s thawed and at room temperature before marinating and cooking.

2. Can I make this recipe ahead of time?
You can marinate the chicken the night before and keep it in the fridge. Cook it the following day for an easy dinner.

3. What can I serve with this dish?
It pairs well with rice, noodles, or a simple salad. You can also serve it with a dipping sauce for extra flavor.

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Easy Sheet Pan Cashew Chicken

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  • Author: jurgentukur
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Non-vegetarian
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Description

A delicious and simple meal combining juicy chicken, crunchy veggies, and cashews, perfect for busy weeknights.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 cup unsalted cashews
  • 2 bell peppers (red and green)
  • 1 red onion
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 4 cloves garlic (minced)
  • 1 tablespoon ginger (minced)
  • To taste salt & pepper
  • ½ cup fresh cilantro (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until smooth.
  3. Toss in bite-sized pieces of chicken, ensuring they are fully coated. Let them sit for at least 15 minutes.
  4. Spread the marinated chicken, chopped bell peppers, and diced red onion into a single, even layer on a sheet pan.
  5. Drizzle any remaining marinade over the top and season lightly with salt and pepper.
  6. Roast for about 20 minutes.
  7. After 20 minutes, stir gently and sprinkle the unsalted cashews over the top.
  8. Return to the oven for another 10-15 minutes.
  9. Sprinkle with fresh cilantro and serve hot over rice or noodles.

Notes

For softer cashews, soak them in water for 10 minutes before adding. Can be made vegetarian-friendly by swapping chicken for tofu.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian

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