Description
A delicious, nutty, and flavorful Sheet Pan Cashew Chicken — the perfect one-pan dinner packed with roasted vegetables and a savory glaze.
Ingredients
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
1. Preheat the Oven to 400°F (200°C).
2. Make the Marinade by mixing soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
3. Marinate the Chicken for 15 minutes or longer.
4. Arrange chicken, peppers, and onion evenly on a sheet pan.
5. Bake for 20 minutes, stir, add cashews, and roast 10–15 minutes more.
6. Garnish with cilantro and serve hot.
Notes
Perfect for meal prep. Store leftovers up to 3 days. Serve over rice, noodles, or quinoa.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 10g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 70mg
Keywords: Sheet Pan Cashew Chicken, sheet pan dinner, healthy stir fry alternative, roasted vegetables