Description
A simple, one-pan dinner packed with color, crunch, and sweet-savory flavor—perfect for any hectic evening!
Ingredients
1 lb 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
¼ cup soy sauce
3 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
Salt and black pepper, to taste
Fresh cilantro, chopped
Instructions
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
3. Add chicken to the marinade and toss to coat well. Let sit for at least 15 minutes.
4. Spread chicken, bell peppers, and onion on a sheet pan in a single layer.
5. Pour leftover marinade over the pan and season with salt and pepper.
6. Bake for 20 minutes, then stir everything on the pan.
7. Add cashews and return to oven for another 10–15 minutes, until chicken is golden and cooked through.
8. Remove from oven and garnish with fresh chopped cilantro.
9. Serve hot over rice, noodles, or cauliflower rice.
Notes
Make sure to spread everything in a single layer to ensure proper roasting.
Cashews can be toasted separately for extra crunch.
For a spicier dish, add a pinch of red pepper flakes or a drizzle of sriracha.
Store leftovers in an airtight container for up to 4 days.
Reheat in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate (1/4 recipe)
- Calories: 430
- Sugar: 9g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
Keywords: Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights, one-pan dinner, cashew chicken, quick dinner