Sheet Pan Cashew Chicken (Print Version)
# Ingredients:
→ Chicken and Vegetables
01 -
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
1 red bell pepper, chopped
03 -
1 green bell pepper, chopped
04 -
1 red onion, diced
05 -
1 cup unsalted cashews
→ Marinade
06 -
1/4 cup soy sauce
07 -
3 tablespoons honey
08 -
2 tablespoons rice vinegar
09 -
1 tablespoon sesame oil
10 -
3 cloves garlic, minced
11 -
1 teaspoon ginger, minced
12 -
Salt and pepper to taste
→ Garnishing
13 -
Fresh cilantro, for garnish
# Instructions:
01 -
Preheat your oven to 400°F (200°C) to prepare it for roasting the chicken and vegetables.
02 -
In a large bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. Whisk together until well-mixed and smooth.
03 -
Add the chicken pieces to the marinade. Ensure all pieces are well-coated, and let it marinate for at least 15 minutes. For enhanced flavor, marinate longer if possible.
04 -
Arrange the marinated chicken, chopped red bell pepper, green bell pepper, and diced red onion evenly on a sheet pan. Spread in a single layer to ensure even roasting.
05 -
Drizzle any remaining marinade over the chicken and vegetables. Season with salt and pepper to taste.
06 -
Bake the chicken and vegetables in the preheated oven for 20 minutes. Remove from the oven and gently stir to promote even cooking.
07 -
Sprinkle the unsalted cashews over the chicken and vegetables. Return the sheet pan to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and slightly caramelized.
08 -
Remove the sheet pan from the oven and garnish with fresh cilantro. Serve immediately, optionally over a bed of rice or noodles.