Description

This vibrant Sheet Pan Cashew Chicken recipe combines tender chicken breasts and colorful bell peppers roasted to perfection with a savory honey-soy glaze. The addition of toasted cashews adds a delightful crunch, while the dish is finished with toasted sesame seeds and fresh green onions for a flavorful and easy weeknight dinner served over rice.

Ingredients

Scale

Marinade and Sauce

1/2 cup soy sauce
6 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons toasted sesame oil
3 garlic cloves, minced
2 teaspoons freshly grated ginger

Vegetables

1 red bell pepper, chopped
1 orange bell pepper, chopped
1 red onion, chopped

Protein and Add-ins

2 boneless, skinless chicken breasts, cut into pieces
1 cup raw unsalted cashews

For Serving and Garnish

Brown or white rice, for serving
Toasted sesame seeds, for topping
Green onions or chives, for topping

Instructions

Preheat and Prepare Sauce: Preheat your oven to 425 degrees F. In a medium bowl, whisk together soy sauce, honey, rice wine vinegar, toasted sesame oil, minced garlic, and freshly grated ginger until well combined to create the flavorful marinade.
Roast Vegetables: Spread the chopped red bell pepper, orange bell pepper, and red onion on a baking sheet. Pour half of the marinade over the vegetables and toss to coat evenly. Roast in the preheated oven for 12 to 15 minutes, until the vegetables begin to soften and caramelize slightly.
Marinate Chicken: While the vegetables roast, place the chicken pieces into a separate bowl and coat them with the remaining half of the marinade. Let the chicken absorb the flavors as the vegetables cook.
Add Chicken and Cashews: After the initial roasting, carefully push the roasted vegetables to one side of the baking sheet. Arrange the marinated chicken pieces in the cleared space and scatter the raw unsalted cashews around them. Return the baking sheet to the oven and roast for another 12 to 15 minutes, or until the chicken is fully cooked through and the cashews are lightly toasted.
Combine and Serve: Once done, use a spatula to gently toss the chicken, vegetables, and cashews together on the sheet to meld the flavors. Serve the mixture hot over a bed of cooked brown or white rice, garnished generously with toasted sesame seeds and chopped green onions or chives for freshness.

Notes

You can substitute chicken thighs for chicken breasts if you prefer darker meat; adjust cooking time accordingly.
For a gluten-free option, use tamari or a gluten-free soy sauce alternative.
Make sure to keep an eye on the cashews during the roasting to prevent burning.
If you like it spicy, add a pinch of red pepper flakes to the marinade.
Leftover chicken and vegetable mixture stores well in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Roasting
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 cup (approximate)
Calories: 400 kcal
Sugar: 14 g
Sodium: 800 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 70 mg

Keywords: Sheet Pan Cashew Chicken, roasted chicken, one pan dinner, cashew chicken recipe, honey soy chicken, easy dinner recipes