Easy Sheet Pan Cashew Chicken is your new weeknight hero, offering a flavor-packed, hassle-free meal with minimal cleanup. This recipe transforms simple ingredients into a delicious and satisfying dinner, perfect for busy evenings.
Key Ingredients for Easy Sheet Pan Cashew Chicken
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 1 cup raw unsalted cashews
- 1 large red bell pepper, seeded and cut into 1-inch pieces
- 1 large green bell pepper, seeded and cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
For the Sauce:
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch (or arrowroot powder for gluten-free)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon sesame oil
For Garnish (Optional):
- Toasted sesame seeds
- Chopped fresh cilantro or green onions
How to Make Easy Sheet Pan Cashew Chicken
This Easy Sheet Pan Cashew Chicken recipe is an absolute breeze to prepare, making it a standout for busy weeknights. In just under 30 minutes of prep and cook time, you’ll have a flavorful and satisfying meal on your table. The magic lies in the simple roasting of chicken and vegetables alongside crunchy cashews, all brought together by a delectable, slightly sweet and savory sauce.
Step-by-Step Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Toss Chicken and Vegetables: In a large bowl, combine the cubed chicken, red bell pepper, green bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss everything together until the chicken and vegetables are evenly coated.
- Arrange on Baking Sheet: Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan; if necessary, use two baking sheets.
- Roast Briefly: Place the baking sheet in the preheated oven and roast for 12-15 minutes, or until the chicken is starting to brown and the vegetables are slightly tender-crisp.
- Add Cashews: Remove the baking sheet from the oven. Sprinkle the raw cashews evenly over the chicken and vegetables.
- Make the Sauce: While the chicken and vegetables are roasting, whisk together all the sauce ingredients in a medium bowl: 1/2 cup soy sauce, 1/4 cup honey or maple syrup, 2 tablespoons rice vinegar, 1 tablespoon cornstarch, 1 teaspoon grated ginger, 2 minced garlic cloves, and 1/2 teaspoon sesame oil. Ensure the cornstarch is fully dissolved and there are no lumps.
- Combine and Finish Roasting: Pour about half of the prepared sauce evenly over the chicken, vegetables, and cashews on the baking sheet. Return the baking sheet to the oven and roast for another 5-7 minutes, or until the chicken is cooked through, the vegetables are tender, and the cashews are lightly toasted and the sauce has thickened slightly.
- Toss with Remaining Sauce: Remove the baking sheet from the oven. Drizzle the remaining sauce over the cashew chicken and vegetables. Toss gently to coat everything evenly.
- Serve: Serve the Easy Sheet Pan Cashew Chicken immediately. Garnish with toasted sesame seeds and chopped fresh cilantro or green onions, if desired. This dish is wonderfully served over fluffy white or brown rice, or quinoa for a complete meal.
Why You’ll Love This Easy Sheet Pan Cashew Chicken
You’ll adore this Easy Sheet Pan Cashew Chicken for its incredible ease and bright, satisfying flavors. It’s a fantastic alternative to takeout, where you can control the ingredients and save money while still achieving that beloved Chinese-restaurant taste. The combination of tender chicken, crisp-tender vegetables, and crunchy cashews, all coated in a perfectly balanced sweet and savory sauce, is simply irresistible, reminiscent of classic Cashew Chicken but with a fraction of the effort.
This dish truly shines because it’s a complete meal cooked on one pan, meaning less washing up and more time enjoying your evening. The fresh ginger and garlic in the sauce add a vibrant kick, while the touch of honey provides a delicate sweetness that beautifully complements the savory soy sauce. Imagine the delicious aromas filling your kitchen as everything roasts to perfection! Give this stress-free, flavorful dinner a try; your taste buds will thank you!
Storing and Reheating Tips
To store your delicious Easy Sheet Pan Cashew Chicken, allow it to cool completely before transferring it to an airtight container. This dish can be kept in the refrigerator for up to 3-4 days. For individual portions, you can divide the leftovers into smaller containers, which makes for convenient lunches.
When you’re ready to reheat, it’s best to do so gently to maintain the texture of the chicken and vegetables. You can reheat portions in a microwave-safe dish for 1-2 minutes, stirring halfway through, until heated through. Alternatively, for a crispier finish, you can reheat your leftovers in a skillet over medium heat with a tablespoon of water or oil, or on a baking sheet in a 350°F (175°C) oven for about 8-10 minutes. If you wish to freeze portions for future meals, ensure they are completely cooled and stored in freezer-safe containers or bags. They will keep well in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Easy Sheet Pan Cashew Chicken offers a truly delightful and convenient way to enjoy a restaurant-quality meal at home. Its simplicity and exceptional flavor make it a winner for any night of the week. Give it a go and discover your new favorite go-to dinner!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Easy Sheet Pan Cashew Chicken
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the cubed chicken, red bell pepper, green bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss everything together until the chicken and vegetables are evenly coated.1.5 pounds boneless, skinless chicken thighs or breasts, 1 large red bell pepper, 1 large green bell pepper, 1 medium red onion, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan; if necessary, use two baking sheets.
- Place the baking sheet in the preheated oven and roast for 12-15 minutes, or until the chicken is starting to brown and the vegetables are slightly tender-crisp.
- Remove the baking sheet from the oven. Sprinkle the raw cashews evenly over the chicken and vegetables.1 cup raw unsalted cashews
- While the chicken and vegetables are roasting, whisk together all the sauce ingredients in a medium bowl: 1/2 cup soy sauce, 1/4 cup honey or maple syrup, 2 tablespoons rice vinegar, 1 tablespoon cornstarch, 1 teaspoon grated ginger, 2 minced garlic cloves, and 1/2 teaspoon sesame oil. Ensure the cornstarch is fully dissolved and there are no lumps.1/2 cup low-sodium soy sauce, 1/4 cup honey or maple syrup, 2 tablespoons rice vinegar, 1 tablespoon cornstarch, 1 teaspoon grated fresh ginger, 2 cloves garlic, 1/2 teaspoon sesame oil
- Pour about half of the prepared sauce evenly over the chicken, vegetables, and cashews on the baking sheet. Return the baking sheet to the oven and roast for another 5-7 minutes, or until the chicken is cooked through, the vegetables are tender, and the cashews are lightly toasted and the sauce has thickened slightly.
- Remove the baking sheet from the oven. Drizzle the remaining sauce over the cashew chicken and vegetables. Toss gently to coat everything evenly.
- Serve the Easy Sheet Pan Cashew Chicken immediately. Garnish with toasted sesame seeds and chopped fresh cilantro or green onions, if desired. This dish is wonderfully served over fluffy white or brown rice, or quinoa for a complete meal.toasted sesame seeds, chopped fresh cilantro or green onions