This Sheet Pan Cashew Chicken is a fun, easy dish that’s packed with tasty chicken, crunchy cashews, and colorful veggies. Everything cooks together on one pan for less mess!
The best part? You can toss it all on the sheet pan and let the oven do the work. It smells so good while cooking! I love to serve it with rice for a complete meal that even the kids enjoy!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work well here for tenderness. If you want a different protein, try thighs for more flavor, or even tofu for a vegetarian option.
Cashews: Unsalted cashews add a lovely crunch and nutty flavor. If you’re allergic or don’t have any, almonds or peanuts can be great substitutes. Just be mindful of any seasoning adjustments!
Bell Peppers: I love the bright colors of red and green bell peppers. You can use any color—yellow or orange peppers add sweetness too. For a spicy kick, consider using jalapeños.
Soy Sauce: If you’re looking for a gluten-free option, tamari works just fine. Alternatively, coconut aminos is a tasty substitute that’s lower in sodium.
Honey: This keeps the dish sweet and balanced, but agave syrup or maple syrup can replace honey if you need a vegan option.
How Do You Ensure Perfectly Cooked Chicken and Veggies on a Sheet Pan?
The key to a great sheet pan meal is ensuring everything cooks evenly. Start by preheating your oven properly; this helps the chicken brown nicely. Arrange ingredients in a single layer on the sheet pan. Overcrowding can lead to steaming instead of roasting.
- Let the chicken marinate long enough for flavor—at least 15 minutes, but the longer, the better!
- Stir halfway through cooking to let everything bronze nicely.
- Keep an eye on cooking times; thin pieces cook faster, so adjust accordingly.
How to Make Sheet Pan Cashew Chicken
Ingredients You’ll Need:
For The Chicken and Vegetables:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, diced
- 1 cup unsalted cashews
For The Marinade:
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
For Garnishing:
- Fresh cilantro, for garnish
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and around 35-40 minutes to cook. So, you’re looking at a total of about 55-60 minutes from start to finish! Perfect for a tasty weeknight dinner.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 400°F (200°C). This will ensure it’s hot enough for roasting your chicken and veggies to perfection.
2. Make the Marinade:
In a large bowl, mix together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. Whisk them together until everything is well combined and smooth. This marinade will give your dish a delicious flavor!
3. Marinate the Chicken:
Add the bite-sized pieces of chicken into the bowl with the marinade. Make sure all the chicken is well-coated. Let it sit and marinate for at least 15 minutes. If you have more time, letting it marinate longer will give it even more flavor!
4. Prepare the Sheet Pan:
Now, grab a sheet pan and arrange the marinated chicken, chopped red bell pepper, green bell pepper, and diced red onion evenly across the pan. It’s best to spread everything out in a single layer so they roast evenly!
5. Add Seasoning:
Drizzle any remaining marinade over the chicken and veggies. Then, sprinkle with a little salt and pepper to taste to enhance the flavors even more.
6. Bake the Chicken:
Pop the sheet pan into your preheated oven and bake for 20 minutes. After 20 minutes, take it out and give everything a gentle stir to ensure even cooking.
7. Add the Cashews:
Sprinkle the unsalted cashews over the chicken and vegetables, then return the pan to the oven. Bake for an additional 10-15 minutes, or until the chicken is thoroughly cooked and slightly caramelized. This will make for a nice crunchy topping!
8. Garnish and Serve:
Once done, take your sheet pan out of the oven and sprinkle some fresh cilantro over the top. This adds a lovely fresh flavor to your dish. Serve hot over a bed of rice or noodles if you like. Enjoy every bite!
Can I Use Different Nuts in This Recipe?
Absolutely! If you don’t have cashews on hand, feel free to substitute with almonds, peanuts, or even sunflower seeds for a different flavor and texture. Just ensure that the nuts are roasted or toasted for added crunch!
What If I’m Allergic to Soy Sauce?
No problem! You can replace soy sauce with tamari for a gluten-free option or coconut aminos for a soy-free alternative. Both will still provide a great depth of flavor in your dish!
Can I Make This Dish Ahead of Time?
Yes! You can marinate the chicken and chop the vegetables a day in advance. Just store them separately in the fridge. When you’re ready to cook, assemble everything on the sheet pan and follow the baking instructions. It’s a great time-saver!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat in the microwave or on a skillet over medium heat until warmed through. If it seems dry, add a splash of water or broth to help rehydrate the dish.
