Description
Sheet Pan Cashew Chicken is a quick and easy meal. You can have a tasty weeknight dinner ready in about an hour.
Ingredients
Scale
- 1 pound 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
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Make the Marinade: In a large bowl, mix together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. Whisk until well combined.
- Marinate the Chicken: Add the chicken to the marinade. Make sure it is well-coated and let it sit for at least 15 minutes.
- Prepare the Sheet Pan: Arrange the chicken, red bell pepper, green bell pepper, and red onion evenly on a sheet pan. Spread in a single layer.
- Add Seasoning: Drizzle remaining marinade over the chicken and veggies. Sprinkle with salt and pepper.
- Bake the Chicken: Bake in the preheated oven for 20 minutes. Stir gently.
- Add the Cashews: Sprinkle cashews over the chicken and vegetables. Return to the oven and bake for 10-15 minutes, until the chicken is cooked and slightly caramelized.
- Garnish and Serve: Sprinkle fresh cilantro over the top. Serve hot over rice or noodles.
Notes
- Marinating the chicken for longer than 15 minutes will enhance the flavor.
- Spreading the ingredients in a single layer on the sheet pan ensures even cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg