Easy Sheet Pan Cashew Chicken is a delightful dish that combines tender chicken with colorful vegetables and crunchy cashews. The sweet and savory flavors come together beautifully. This is a fantastic meal for busy weeknights or any time you want something cozy but simple. Plus, it’s all made in one pan, which means less cleanup for you!
Why You Will Love This Easy Sheet Pan Cashew Chicken
This recipe is perfect for families wanting something fast and tasty. It uses everyday ingredients, making it easy to whip up whenever hunger strikes. The clean cooking method also means you’ll have a lovely meal without overwhelming prep time. Who doesn’t love a hearty dish that’s ready in under 30 minutes?
How to Make Easy Sheet Pan Cashew Chicken
Making this dish is so straightforward. You’ll toss the chicken in a flavorful marinade, let it soak for a bit, and then roast everything on a sheet pan. Just remember to keep the chicken and veggies in a single layer for even cooking. It’s an easy way to get everyone to the table with minimal fuss.
What You Need
Ingredients for Easy Sheet Pan Cashew Chicken
- 1 pound boneless, skinless chicken breasts (cut into 1-inch bite-sized pieces)
- 1 red bell pepper (chopped into 1-inch pieces)
- 1 green bell pepper (chopped into 1-inch pieces)
- 1 red onion (diced into 1-inch pieces)
- 1 cup unsalted cashews
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil (toasted sesame oil preferred)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
- Salt and pepper (to taste, use sparingly)
- Fresh cilantro (for garnish)
Step-by-Step
Preheat your oven to 400°F (200°C) and position the rack in the center. While it heats, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger in a large bowl until the honey is fully dissolved and the marinade looks smooth and glossy. Add your chicken pieces to the marinade, tossing to coat every piece thoroughly. Let this sit for at least 15 minutes at room temperature to absorb the flavors and tenderize.
Arrange the marinated chicken, bell peppers, and red onion across a large sheet pan (18×13-inch half-sheet pan works best) in a single layer. Don’t overcrowd or stack anything. Drizzle any remaining marinade over everything and season very lightly with salt and pepper. Bake for 20 minutes, then remove the pan and give everything a gentle stir with a spatula. This ensures even browning and prevents the bottom from getting too dark. Scatter the cashews over the chicken and vegetables, then return to the oven for another 10–15 minutes. The chicken should reach 165°F internally when checked with a meat thermometer and develop golden-brown caramelized edges. The vegetables should have some char on the edges but still have a slight bite. Remove from oven and garnish with fresh cilantro. Serve hot over rice, quinoa, or cauliflower rice.
How to Serve Easy Sheet Pan Cashew Chicken
This dish is delightful when served over fluffy rice or quinoa. It also pairs wonderfully with a side of steamed broccoli or a fresh green salad. You can sprinkle some extra cilantro on top for a bright touch. It’s perfect for family dinners or casual gatherings with friends.
How to Store Easy Sheet Pan Cashew Chicken
For storing leftovers, place the chicken and veggies in an airtight container in the refrigerator. They should stay fresh for about 3-4 days. You can also freeze the dish for longer storage—just keep it in a freezer-safe container for up to 3 months. To reheat, warm it up in the oven or microwave until heated through.
Recipe Tips
- For maximum flavor, let the chicken marinate for longer if you can, up to 30 minutes.
- Cut the veggies into similar sizes for even cooking.
- If you prefer a spicier dish, add some red pepper flakes to the marinade.
- Keep an eye on the chicken to avoid overcooking; it should be golden but juicy.
- Pair with a zesty dipping sauce for extra flavor!
Variations & Swaps
- Vegetarian Option: Swap the chicken for tofu, marinating and cooking the same way.
- Nut Allergy: Replace cashews with sunflower seeds or omit them entirely for a nut-free dish.
- Add More Veggies: Toss in some snap peas or baby carrots for extra color and nutrition.
FAQs
Can I make this dish ahead of time?
Yes! You can marinate the chicken the night before to save time. Just cover it and refrigerate until you’re ready to cook. This will deepen the flavors.
Can I freeze the leftovers?
Absolutely! Just make sure to store the meal in an airtight container. You can keep it in the freezer for up to 3 months.
How do I reheat leftovers?
To reheat, place your serving in the microwave or pop it in the oven until warmed through. If using the oven, cover with foil to keep it moist.
What if I don’t have soy sauce?
You can use tamari as a gluten-free substitute or a low-sodium soy sauce to reduce salt. Another option is coconut aminos for a slightly sweeter flavor.
What sides would go well with this dish?
Serve it with steamed greens, rice, or a crisp salad. You can also enjoy it alongside quinoa for a healthy meal.
Easy Sheet Pan Cashew Chicken
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1 red bell pepper, chopped into 1-inch pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1 red onion, diced into 1-inch pieces
- 1 cup unsalted cashews
Marinade Ingredients
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil (toasted sesame oil preferred)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- Salt and pepper, to taste Use sparingly
Garnish
- Fresh cilantro For garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and position the rack in the center.
- In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until the honey is fully dissolved and the marinade is smooth.
- Add chicken pieces to the marinade, tossing to coat thoroughly. Let it sit for at least 15 minutes at room temperature.
Cooking
- Arrange the marinated chicken, bell peppers, and red onion on a large sheet pan in a single layer. Don’t overcrowd.
- Drizzle any remaining marinade over everything and season lightly with salt and pepper.
- Bake for 20 minutes, then stir gently with a spatula to ensure even browning.
- Add cashews on top and return to the oven for 10–15 minutes, until the chicken reaches an internal temperature of 165°F and has caramelized edges.
- Remove from oven and garnish with cilantro. Serve hot over rice, quinoa, or cauliflower rice.
