Sheet Pan Cashew Chicken (Printable Version)
# What You’ll Need:
→ For The 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
→ For The 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
→ For Garnishing
13 -
Fresh cilantro, for garnish
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C) to ensure proper roasting temperature for the chicken and vegetables.
02 -
In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until well combined and smooth.
03 -
Add the bite-sized chicken pieces to the marinade, ensuring all pieces are thoroughly coated. Allow to marinate for at least 15 minutes for flavor development.
04 -
Distribute the marinated chicken, chopped red and green bell peppers, and diced red onion in a single layer across a sheet pan to ensure even roasting.
05 -
Drizzle any remaining marinade over the chicken and vegetables. Season with additional salt and pepper to taste.
06 -
Bake in the preheated oven for 20 minutes. Remove and gently stir all components to promote even cooking.
07 -
Sprinkle unsalted cashews evenly over the partially cooked chicken and vegetables. Return to the oven for an additional 10-15 minutes until chicken is fully cooked and slightly caramelized.
08 -
Remove from oven, garnish with fresh cilantro, and serve immediately. Can be accompanied with rice or noodles if desired.
# Additional Notes:
01 -
This dish can be prepared ahead of time by cutting all vegetables and making the marinade in advance.
02 -
For a more intense flavor, marinate the chicken for up to 4 hours in the refrigerator.