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Sheet Pan Cashew Chicken

A delightful one-pan dish combining tender chicken, colorful vegetables, and crunchy cashews, all roasted together for minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 each red bell pepper, chopped
  • 1 each green bell pepper, chopped
  • 1/2 each red onion, cut into wedges
  • 1 cup raw cashews
  • 2 tbsp olive oil
Sauce Ingredients
  • 1/2 cup low-sodium soy sauce or tamari for gluten-free
  • 1/4 cup honey or maple syrup can substitute with agave syrup
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp cornstarch
Optional Garnishes
  • Sesame seeds for garnish optional
  • Chopped green onions for garnish optional
  • Cooked rice for serving optional

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper to prevent sticking.
  2. In a medium bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch until smooth. Set aside.
  3. On the prepared sheet pan, combine chopped chicken, red bell pepper, green bell pepper, red onion, and raw cashews. Drizzle with olive oil and toss to coat well.
Cooking
  1. Pour half to two-thirds of the prepared sauce over the chicken and vegetables. Toss to ensure everything is evenly coated. Spread the mixture in a single layer on the pan.
  2. Roast in the oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender-crisp.
  3. While the chicken is roasting, heat the remaining sauce in a small saucepan over low heat until it thickens slightly, or use it as is for drizzling.
  4. Once the chicken and vegetables are done roasting, drizzle with the reserved sauce if desired, and garnish with sesame seeds and chopped green onions.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or stovetop until heated through. Add a splash of water or broth to keep it moist.