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Easy Sheet Pan Cashew Chicken

Easy Sheet Pan Cashew Chicken

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Prep and Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Vegetables
  • 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
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
Garnish (Optional)
  • toasted sesame seeds
  • chopped fresh cilantro or green onions

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Large bowl
  • Medium Bowl
  • Whisk

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. 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
  3. 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.
  4. 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.
  5. Remove the baking sheet from the oven. Sprinkle the raw cashews evenly over the chicken and vegetables.
    1 cup raw unsalted cashews
  6. 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
  7. 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.
  8. Remove the baking sheet from the oven. Drizzle the remaining sauce over the cashew chicken and vegetables. Toss gently to coat everything evenly.
  9. 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

Notes

This dish can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop/in the oven for best results.