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Jessica’s Sheet Pan Cashew Chicken Recipe

Jessica's Sheet Pan Cashew Chicken Recipe
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★★★★★

5.1 from 5 reviews

Jessica’s Sheet Pan Cashew Chicken is a vibrant and flavorful one-pan meal, combining tender chicken, colorful bell peppers, and crunchy cashews, all roasted to perfection in a savory honey-soy glaze. This easy-to-make recipe is perfect for a quick weeknight dinner served over rice and garnished with fresh scallions and toasted sesame seeds.

Ingredients

Scale

Sauce

  • ⅓ cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons toasted sesame oil (or regular sesame oil)
  • 3 cloves garlic, minced
  • 2 teaspoons freshly grated ginger

Vegetables

  • 1 red bell pepper, chopped into large chunks
  • 1 orange bell pepper, chopped into large chunks
  • 1 yellow bell pepper, chopped into large chunks
  • 1 red onion, chopped into large chunks

Protein & Nuts

  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup raw unsalted cashews

To Serve

  • Cooked brown or white rice
  • Chopped fresh scallions or chives, for topping
  • Toasted sesame seeds, for topping

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) for roasting.
  2. Prepare Sauce: In a medium bowl, whisk together the soy sauce, honey, rice wine vinegar, toasted sesame oil, minced garlic, and freshly grated ginger until well combined to create the flavorful marinade.
  3. Roast Vegetables: Arrange the chopped red, orange, and yellow bell peppers along with the red onion on a large baking sheet. Pour half of the prepared sauce over the vegetables and toss well to coat evenly. Place the baking sheet in the oven and roast for 15 minutes; meanwhile, marinate the chicken.
  4. Marinate Chicken: While the vegetables roast, place the chicken pieces in a bowl and cover them with the remaining half of the sauce. Toss to ensure all pieces are nicely coated.
  5. Add Chicken and Cashews: After 15 minutes of roasting vegetables, push the veggies to one side of the baking sheet. Arrange the marinated chicken pieces and the raw unsalted cashews on the empty side of the sheet. Return to the oven and roast for an additional 12 to 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  6. Combine and Serve: Once cooked, toss the chicken, vegetables, and cashews together directly on the sheet pan to mix the flavors. Serve warm over cooked brown or white rice, and garnish with chopped scallions or chives and toasted sesame seeds for added texture and freshness.

Notes

  • For a gluten-free version, substitute regular soy sauce with tamari or gluten-free soy sauce.
  • Use chicken thighs instead of breasts for juicier meat, adjusting cooking time accordingly.
  • To toast sesame seeds, lightly heat them in a dry skillet over medium heat until golden and fragrant, about 2 minutes.
  • You can substitute cashews with almonds or peanuts if preferred.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Nutrition

Keywords: cashew chicken, sheet pan dinner, honey soy chicken, easy chicken recipe, roasted bell peppers, one pan meal

Find it online: https://foodbylina.com/jessicas-sheet-pan-cashew-chicken-recipe/