Description
This Sheet Pan Cashew Chicken recipe offers a flavorful and easy-to-make dinner featuring tender chicken breast pieces marinated in a savory blend of soy, hoisin, honey, and sesame oil, then roasted alongside vibrant bell peppers, onions, and crunchy cashews. Served over rice, this dish combines sweet, salty, and nutty flavors for a wholesome, satisfying meal with minimal cleanup.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup raw cashews
Vegetables
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 2 green onions, sliced for garnish
Marinade & Seasoning
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 2 tablespoons olive oil
- 1 teaspoon cornstarch
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Serving
- Cooked rice for serving
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper to prevent sticking and simplify cleanup.
- Make Marinade: In a large bowl, whisk together olive oil, soy sauce, hoisin sauce, honey, sesame oil, minced garlic, ground ginger, and cornstarch until everything is well combined into a smooth marinade.
- Marinate Chicken: Add the bite-sized chicken pieces into the marinade, tossing well to coat evenly. Allow the chicken to marinate for at least 15 minutes to absorb the flavors.
- Arrange Chicken on Sheet Pan: Spread the marinated chicken pieces evenly on the prepared sheet pan to ensure even cooking.
- Add Vegetables: Scatter the chopped red and green bell peppers and chopped onion around and on top of the chicken. Drizzle any remaining marinade over the vegetables for extra flavor.
- Season: Season the chicken and vegetables lightly with salt and pepper according to your taste.
- First Roast: Place the sheet pan in the preheated oven and roast for about 15 minutes to begin cooking the chicken and soften the vegetables.
- Add Cashews: Remove the pan from the oven and sprinkle the raw cashews evenly over the chicken and vegetables to add crunch and nuttiness.
- Final Roast: Return the pan to the oven and roast for an additional 7 to 10 minutes until the chicken is cooked through, vegetables are tender, and cashews are lightly toasted.
- Garnish: Once cooked, remove from the oven and garnish with sliced green onions and sesame seeds if desired to add fresh color and extra flavor.
- Serve: Serve the cashew chicken hot over cooked rice for a complete and delicious meal.
Notes
- Marinate the chicken longer if time allows, up to 1 hour, for deeper flavor.
- Use parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
- Substitute cashews with almonds or peanuts if preferred.
- For a spicier version, add crushed red pepper flakes to the marinade.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Cook rice ahead of time or use pre-cooked rice to save time.
