Description
Sheet Pan Cashew Chicken made with tender chicken, crunchy cashews, and colorful roasted vegetables in a savory-sweet sauce.
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 or tamari
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- Salt, to taste
- Black pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat the oven to 400°F.
- Prepare the chicken by cutting it into even bite-sized pieces.
- Chop the bell peppers and red onion into similar-sized pieces.
- Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, salt, and pepper.
- Add chicken, vegetables, and cashews to a lined sheet pan.
- Pour the marinade over everything and toss to coat evenly.
- Spread ingredients into a single layer.
- Roast for 35 to 40 minutes, stirring halfway through.
- Remove from the oven and garnish with fresh cilantro before serving.
Notes
- Arrange ingredients in a single layer to promote roasting.
- Stir halfway through cooking for even browning.
- Use tamari or coconut aminos for a gluten free option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 520
- Sugar: 18 g
- Sodium: 890 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg