Description
This Sheet Pan Cashew Chicken recipe offers a flavorful and convenient one-pan meal featuring tender bite-sized chicken pieces marinated in a savory sauce, roasted with colorful bell peppers, onions, and crunchy cashews. Perfect for a quick weeknight dinner, it pairs wonderfully with cooked rice for a complete and satisfying meal.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup raw cashews
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, chopped
Sauce and Marinade
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 2 tablespoons olive oil
- 1 teaspoon cornstarch
Seasonings and Garnish
- Salt and pepper to taste
- 2 green onions, sliced for garnish
- Sesame seeds for garnish (optional)
To Serve
- Cooked rice
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper to prevent sticking and make cleanup easier.
- Make the marinade: In a large bowl, whisk together olive oil, soy sauce, hoisin sauce, honey, sesame oil, minced garlic, ground ginger, and cornstarch until fully combined.
- Marinate the chicken: Add the bite-sized chicken pieces to the marinade and toss to coat evenly. Allow the chicken to marinate for at least 15 minutes to absorb the flavors.
- Arrange chicken on sheet pan: Spread the marinated chicken pieces evenly over the prepared sheet pan in a single layer.
- Add vegetables: Distribute the chopped red and green bell peppers and onion evenly around the chicken pieces on the pan. Drizzle any remaining marinade over the vegetables for extra flavor.
- Season: Sprinkle salt and pepper over the chicken and vegetables according to your taste preference.
- Roast first batch: Place the sheet pan in the preheated oven and roast for about 15 minutes to begin cooking the chicken and soften vegetables.
- Add cashews: Remove the pan from the oven, sprinkle the raw cashews evenly over the chicken and vegetables.
- Finish roasting: Return the pan to the oven and roast for an additional 7-10 minutes until the chicken is cooked through, vegetables are tender, and cashews are lightly toasted.
- Garnish and serve: Remove from oven, garnish with sliced green onions and sesame seeds if desired. Serve hot over cooked rice for a complete meal.
Notes
- Ensure chicken pieces are uniform in size to cook evenly.
- Raw cashews add crunch; you may substitute with roasted cashews if preferred.
- Adjust honey and soy sauce amounts to taste for a sweeter or saltier profile.
- For extra heat, add red pepper flakes or chili sauce to the marinade.
- Cooked rice can be white, brown, or jasmine depending on your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
