Description
Jessica’s Sheet Pan Cashew Chicken is a vibrant and healthy weeknight dinner featuring marinated chicken breasts roasted alongside a colorful mix of bell peppers, red onion, and crunchy cashews. This easy sheet pan recipe combines savory soy sauce, sweet honey, tangy rice vinegar, and aromatic ginger and garlic for a flavorful meal that pairs perfectly with rice or cauliflower rice. Ideal for meal prep, it’s a nutritious, satisfying dish that comes together quickly with minimal cleanup.
Ingredients
Sauce and Marinade
- 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
Main Protein and Add-ins
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup raw unsalted cashews
To Serve
- Cooked brown or white rice, for serving
- Chopped fresh scallions or chives, for topping
- Toasted sesame seeds, for topping
Instructions
- Prepare the Sauce: In a bowl, whisk together the soy sauce, honey, rice wine vinegar, toasted sesame oil, minced garlic, and freshly grated ginger until well combined to create a flavorful marinade and sauce.
- Roast the Vegetables: Preheat the oven to 425°F. Place the chopped red, orange, and yellow bell peppers along with the red onion on a baking sheet. Pour half of the prepared sauce over the veggies and toss to coat evenly. Roast in the oven for 15 minutes to soften and slightly caramelize the vegetables.
- Marinate the Chicken: While the vegetables roast, place the cut chicken breast pieces in a bowl and cover them with the remaining half of the sauce. Let them sit to absorb the flavors.
- Add Chicken and Cashews to Bake: After the initial 15 minutes of veggie roasting, push the vegetables to one side of the baking sheet. Arrange the marinated chicken pieces and raw cashews on the empty side of the sheet. Return to the oven and roast everything together for 12 to 15 minutes, or until the chicken is fully cooked and the cashews are toasted.
- Combine and Serve: Once cooked, toss the chicken, vegetables, and cashews together on the sheet pan to blend flavors. Serve the mixture over cooked brown or white rice, and garnish with chopped scallions or chives and toasted sesame seeds for extra texture and flavor.
Notes
- Leftovers can be stored in the refrigerator for 2-3 days, making this recipe great for meal prep.
- For meal prepping, consider making the sauce ahead of time and storing it in the fridge for convenience.
- This dish pairs well with cauliflower rice for a lower-carb option.
