Description
This Sheet Pan Cashew Chicken recipe offers a quick and easy weeknight dinner, combining tender marinated chicken thighs with colorful bell peppers, broccoli, snap peas, and crunchy roasted cashews—all baked together on one pan for minimal cleanup. The savory-sweet sauce with soy, honey, and ginger adds a delicious Asian-inspired flavor, making it perfect served over rice or quinoa.
Ingredients
Scale
For the Cashew Chicken and Marinade
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 cup roasted cashews
For the Vegetables
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup broccoli florets
- 1/2 cup snap peas
- Olive oil, for drizzling
- Salt and pepper, to taste
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
To Serve
- Cooked rice or quinoa
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to ensure easy cleanup after baking.
- Prepare Marinade: In a large bowl, whisk together soy sauce, honey, vegetable oil, rice vinegar, minced garlic, and grated ginger until well combined to create a flavorful marinade.
- Marinate Chicken: Add the bite-sized chicken pieces to the marinade and toss thoroughly so each piece is coated. Let it marinate for at least 15 minutes to absorb the flavors while you prep the vegetables.
- Prepare Vegetables: In a separate bowl, combine the diced red and yellow bell peppers, broccoli florets, and snap peas. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Arrange Chicken on Sheet: Spread the marinated chicken evenly on one side of the prepared baking sheet, making sure not to overcrowd the pieces for even cooking.
- Arrange Vegetables: On the opposite side of the baking sheet, spread the mixed vegetables in a single, even layer to roast alongside the chicken.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, until the chicken is cooked through (internal temperature reaching 165°F / 74°C) and the vegetables are tender-crisp.
- Add Cashews: About five minutes before the end of cooking, sprinkle the roasted cashews over the chicken and vegetables to warm them through and add a crunchy texture.
- Finish and Garnish: Remove the sheet pan from the oven and let it cool slightly. Garnish with sliced green onions and, if desired, sprinkle sesame seeds over the top for extra flavor and presentation.
- Serve: Serve the cashew chicken and roasted vegetables hot over cooked rice or quinoa for a complete and satisfying meal.
Notes
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
- Marinating the chicken for longer (up to 1 hour) will intensify the flavor.
- You can substitute chicken thighs with chicken breast if preferred, but thighs remain juicier.
- Feel free to add other vegetables like snap peas, carrots, or mushrooms based on availability.
- To make it spicier, add red pepper flakes to the marinade.
- Using parchment paper or a silicone baking mat helps with cleanup.
- If you don’t have roasted cashews, you can toast raw cashews in a dry pan until golden before adding.
