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Sheet Pan Cashew Chicken

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A simple and delicious Sheet Pan Cashew Chicken with tender chicken, crunchy cashews, and colorful bell peppers, all roasted to perfection.

Ingredients

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  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 cup raw cashews
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 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
  • 2 green onions, sliced for garnish
  • Sesame seeds for garnish (optional)
  • Cooked rice for serving

Instructions

  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper to ensure easy cleanup.
  2. Combine the olive oil, soy sauce, hoisin sauce, honey, sesame oil, minced garlic, ground ginger, and cornstarch in a large bowl. Whisk until well mixed.
  3. Add the bite-sized chicken pieces to the marinade and toss to coat evenly. Marinate for at least 15 minutes.
  4. Spread the marinated chicken pieces evenly on the prepared sheet pan, spacing them for even roasting.
  5. Distribute the chopped bell peppers and onion around the chicken on the pan.
  6. Drizzle any remaining marinade over the vegetables and season everything with salt and pepper to taste.
  7. Roast in the preheated oven for about 15 minutes.
  8. Sprinkle the cashews over the chicken and vegetables.
  9. Return to the oven and roast for an additional 7-10 minutes until the chicken is cooked through and the vegetables are tender.
  10. Remove from the oven, garnish with sliced green onions and sesame seeds if desired, and serve hot over cooked rice.

Notes

Marinate the chicken ahead of time for deeper flavor. You can customize the veggies and nuts based on your preference.

Nutrition

Find it online: https://pinrecipezbylinaa.com/sheet-pan-cashew-chicken/

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