Easy Sheet Pan Cashew Chicken

Ah, the smell of something delicious baking in the oven—there’s truly nothing like it! I stumbled upon this Easy Sheet Pan Cashew Chicken one rainy afternoon when I needed to whip up something quick yet satisfying for a gathering. As I mixed up the marinade, the sweet aroma of honey and garlic filled my cozy kitchen, wrapping around me like a comforting blanket. The sizzle of chicken hitting the hot pan and the colorful vegetables added to the symphony of senses, making the entire experience one I couldn’t wait to share.

Not only did this dish win the hearts of my friends with its delightful crunch from the cashews and the tender juicy chicken, but it quickly became a staple in my meal rotation. The warm flavors paired with a toss of fresh cilantro have a way of making even the busiest weeknight feel special. And I promise, you’ll love it just as much as I do!

Why You’ll Love This Recipe

• Easy Peasy: Everything goes onto one sheet pan, making prep and cleanup a breeze.
• Quick Dinner Fix: Ready in under an hour—perfect for those busy weeknights!
• Healthy & Wholesome: Packed with protein, veggies, and healthy fats.
• Flavor Explosion: Sweet, savory, and nutty flavors come together for a delightful tasting experience.
• Crowd-Pleaser: Perfect for impressing guests or family without breaking a sweat.
• Versatile: Easy to customize with whatever veggies or proteins you have on hand!

Ingredients

• 1 pound boneless, skinless chicken breasts (cut into 1-inch bite-sized pieces): Choose the freshest chicken you can find; it makes a world of difference in flavor and texture.
• 1 red bell pepper (chopped into 1-inch pieces): Adds a vibrant color and a sweet crunch.
• 1 green bell pepper (chopped into 1-inch pieces): Adds a lovely freshness and slight bitterness to balance the sweetness.
• 1 red onion (diced into 1-inch pieces): Provides a subtle sharpness and sweetness when roasted.
• 1 cup unsalted cashews: These little nuggets add the perfect crunch and nutty richness.
• 1/4 cup soy sauce: A key ingredient for that lovely umami flavor.
• 3 tablespoons honey: Sweetness that brings everything together beautifully.
• 2 tablespoons rice vinegar: A touch of acidity to brighten the flavors.
• 1 tablespoon sesame oil (toasted sesame oil preferred): Adds depth with its rich, nutty flavor.
• 3 cloves garlic (minced): The fragrant aroma turns this dish into something special.
• 1 teaspoon fresh ginger (minced): A little zing that makes the dish sing.
• Salt and pepper (to taste, use sparingly): Remember, soy sauce is already salty; taste as you go!
• Fresh cilantro (for garnish): A sprinkle at the end adds a fresh, herbal note.

Full recipe card is below.

How to Make It

Preheat the Oven

Start by preheating your oven to 400°F (200°C) and position the rack in the center. You want that perfect, even heat circulation to bake your chicken and veggies.

Whisk Together the Marinade

While the oven warms up, grab a large bowl and whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until the honey is fully dissolved and the mixture is smooth and glossy. The sweet, savory scent will swirl around your kitchen, setting the tone for deliciousness!

Marinate the Chicken

Add your chicken pieces to the marinade, tossing to ensure each piece is perfectly coated. Let this sit for at least 15 minutes at room temperature. This little step lets the flavors sink in and makes the chicken so juicy.

Arrange on the Sheet Pan

Next, on a large sheet pan (an 18×13-inch half-sheet pan works best!), arrange the marinated chicken, bell peppers, and red onion in a single layer. Avoid overcrowding so that everything gets beautifully roasted! Drizzle any remaining marinade over the top and season gently with salt and pepper.

Bake the Chicken and Veggies

Pop that pan into the oven and bake for 20 minutes. Oh, the smell wafting through your home at this point! After 20 minutes, remove the pan and give everything a gentle stir with a spatula. This ensures an even browning—no one wants those bits stuck to the pan!

Add the Cashews

Scatter the cashews over the chicken and vegetables, then return to the oven for another 10-15 minutes. You’ll know it’s done when the chicken reaches 165°F internally and has a delightful golden-brown color, while the veggies boast a little char but still maintain a slight bite.

Garnish and Serve

Once out of the oven, garnish with fresh cilantro for that perfect pop of flavor and color. Serve hot over rice, quinoa, or even cauliflower rice for a light twist.

Pro Tips for Success

• Prep Ahead: Marinate the chicken a few hours in advance for even better flavor!
• Watch the Time: Every oven is different—keep an eye on your chicken and veggies for doneness.
• Use a Thermometer: A meat thermometer will give you assurance that your chicken is cooked perfectly.
• Experiment: Feel free to mix in your favorite vegetables or proteins.
• Flavor Boost: Adding a sprinkle of red pepper flakes can elevate the dish if you enjoy a little heat!

Flavor Variations

• Swap in broccoli, snap peas, or zucchini depending on what’s in season.
• Try using maple syrup instead of honey for a different sweet note.
• Add a dash of soy sauce when serving for extra flavor.
• For a kick, toss in some sriracha or chili garlic sauce in the marinade.

Serving Suggestions

Serve this delightful dish alongside fluffy jasmine rice or a hearty quinoa salad. If you want to make it a true feast, pair it with a chilled glass of white wine or a crisp sparkling water infused with lemon for a refreshing touch.

Make-Ahead & Storage

You can prep the marinade and chop your veggies a day in advance. Store everything in airtight containers in the fridge until you’re ready to cook! This dish keeps well in the refrigerator for up to 3 days.

Leftovers

Consider mixing leftovers into a wrap with some fresh greens, or toss them on a bed of mixed greens for a quick salad. Make a fun cashew chicken bowl with quinoa and fresh veggies—creativity is your friend!

Freezing

Yes, you can freeze this dish! Allow it to cool completely, then store in an airtight container for up to 3 months. When ready to enjoy, thaw it overnight in the fridge.

Reheating

For the best results, reheat in a skillet over medium heat until warmed through. You can also pop it back in the oven at 350°F (175°C) for about 15 minutes for an even reheat.

FAQs

Can I use frozen chicken?
Absolutely! Just make sure to thaw it fully before marinating.

What if I don’t have sesame oil?
You can substitute it with olive oil, although you’ll miss that distinct nutty flavor.

Can I make it spicy?
Definitely! Add some sriracha to the marinade for a heat kick!

What can I substitute for cashews?
Almonds or peanuts work well if you’re looking for a different nutty flavor.

Final Thoughts

Cooking should be a joyful adventure, and my Easy Sheet Pan Cashew Chicken embodies just that! With its vibrant colors, delightful aromas, and effortless preparation, it’s bound to be a new favorite in your kitchen. So roll up your sleeves, pour yourself a cup of tea, and dive into this cozy and delicious recipe. Happy cooking, my friends! 💖

Full recipe card is below.