Sheet Pan Cashew Chicken

This sheet pan cashew chicken brings the flavors of your favorite takeout right to your dinner table with minimal cleanup. I developed this recipe when looking for quick weeknight meals that still delivered big on flavor without hours of preparation or countless dirty dishes.

I first created this dish during a particularly busy week when I needed something that would satisfy my family without keeping me in the kitchen all evening. Now it has become our go to meal whenever we crave Asian flavors but want to stay in our pajamas.

Ingredients

• Boneless skinless chicken breasts: cut into bite sized pieces provide lean protein and cook quickly and evenly on the sheet pan
• Colorful bell peppers: add sweetness vibrant color and vitamin C to the dish
• Red onion: offers a slightly sharper flavor than yellow onions that mellows beautifully when roasted
• Unsalted cashews: deliver the perfect crunchy texture and nutty flavor that makes this dish special
• Soy sauce: forms the savory base of our marinade giving that perfect umami flavor
• Honey: balances the saltiness with natural sweetness and helps create caramelization
• Rice vinegar: adds the necessary acidity to balance the sweet and savory elements
• Sesame oil: provides that distinctive Asian flavor profile even a small amount makes a big difference
• Fresh garlic and ginger: are essential aromatics that infuse the entire dish with warming complexity

Step-by-Step Instructions

Preheat The Oven:

Set your oven to 400°F to ensure proper roasting temperature for both the chicken and vegetables. This higher heat promotes caramelization and helps lock in moisture for the chicken while perfectly roasting the vegetables.

Create The Marinade:

Combine soy sauce honey rice vinegar sesame oil minced garlic and ginger in a large bowl and whisk until completely incorporated. This marinade serves as both a flavor infusion for the chicken and a glaze that will coat everything as it cooks.

Marinate The Chicken:

Add chicken pieces to the marinade ensuring each piece gets fully coated. Allow to rest for at least 15 minutes at room temperature which helps the meat absorb flavors and cook more evenly. For deeper flavor marinate in the refrigerator for up to 4 hours.

Prepare The Sheet Pan:

Arrange the marinated chicken red and green peppers and red onion in a single layer on your sheet pan. Spreading everything out ensures proper airflow around each piece which promotes even roasting and prevents steaming.

Season And Bake:

Pour any remaining marinade over the ingredients and season with salt and pepper. Place in the preheated oven and bake for 20 minutes which allows the chicken to start cooking through and the vegetables to begin softening.

Add The Cashews:

Sprinkle cashews evenly over the partially cooked ingredients then return to the oven for 10 15 more minutes. Adding the cashews later prevents them from burning while still allowing them to toast slightly and develop deeper flavor.

Finish And Garnish:

Remove from oven when chicken reaches 165°F internal temperature and vegetables are tender with caramelized edges. Sprinkle with fresh cilantro before serving which adds brightness and color to the finished dish.

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The cashews are honestly what make this dish special for me. I remember the first time I made this my son picked out all the cashews first and declared them the best part. Now I always add extra just for him. There is something magical about how they slightly toast in the oven alongside the chicken and vegetables.

Storage Tips

This cashew chicken keeps beautifully in the refrigerator for up to 4 days stored in an airtight container. The flavors actually develop and deepen overnight making the leftovers sometimes even better than the first serving. For reheating I recommend using a skillet over medium heat rather than the microwave to maintain the various textures especially the crunch of the cashews. If meal prepping for lunches pack the cilantro separately and add right before eating for the freshest flavor.

Easy Substitutions

This recipe welcomes adaptations based on what you have available. Chicken thighs can replace breasts for more moisture and flavor though they may need a few extra minutes of cooking time. Any color bell peppers work perfectly or try adding broccoli cauliflower or carrots for different textures and nutrients. For a vegetarian version replace the chicken with firm tofu or chickpeas both of which absorb the marinade beautifully. If you need a nut free variation sunflower seeds or pumpkin seeds can provide a similar crunch.

Serving Suggestions

While this dish is complete on its own I love serving it over steamed jasmine rice which soaks up all the delicious sauce. For a lower carb option cauliflower rice makes an excellent base. To add even more vegetables consider serving with a simple cucumber salad dressed with rice vinegar and a touch of sesame oil. For a complete takeout experience at home pair with some store bought or homemade spring rolls. A sprinkle of red pepper flakes or drizzle of sriracha adds welcome heat for those who enjoy spice.

Frequently Asked Questions

→ How do I make the marinade flavorful?

Combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger for a savory and balanced marinade. Adjust seasonings to your preference.

→ Can I use different vegetables?

Absolutely! You can substitute or add vegetables like broccoli, zucchini, or snap peas to tailor the dish to your tastes.

→ What type of chicken works best?

Boneless, skinless chicken breasts work well, but you can also use boneless thighs for juicier results.

→ How can I ensure the chicken stays tender?

Marinate the chicken for at least 15 minutes, or longer if possible, and avoid overcooking during baking.

→ Can I make this dish ahead of time?

The dish can be prepped ahead by marinating the chicken and chopping the vegetables. Bake fresh when ready to serve.

→ What can I serve this with?

It pairs nicely with steamed rice, noodles, or cauliflower rice for a low-carb option.