This Sheet Pan Cashew Chicken is perfect for any night of the week. Peppers and onions roast first in your oven before adding the chicken and cashews, the end result being a saucy pan of deliciousness. Serve as is or with white, brown or cauliflower rice. This recipe will serve 2 to 4.
Easy. Delicious. One pan.
This blog is no stranger to sheet pan meals. I absolutely LOVE them. As someone who cooks during the day as my job, I still cook dinner for my family just about every night. Sheet pan recipes are a no-brainer, after a long day, lazy girl or guys bff. And this particular recipe is SO incredibly easy, calls for basic ingredients and tastes better than any cashew chicken takeout I’ve ever had. The sauce is sweet and extremely flavorful, and I love the the toasty flavor and texture of the cashews mixed with the sweet bell pepper.
This gem of a recipe comes from my friend Jessica’s (How Sweet Eats) third cookbook Everyday Dinners. Let me just say, it’s a book for EVERYONE and you will find it filled with lots of delicious recipes. I think what I love most is how Jessica included her 10-minute meal prep tips and tricks you can do in advance in order to pull of an easy and effortless dinner any night of the week. I’ve already bookmarked several recipes already – uh-hello, lemon butter chicken!
I just know you will love this book too!
To Make This Sheet Pan Cashew Chicken You Will Need:
- soy sauce
- rice wine vinegar
- toasted sesame oil
- garlic (minced)
- ginger (grated)
- bell peppers
- red onions
- boneless, skinless chicken breasts
- unsalted cashews
- cooked rice – for serving
- green onions – for serving
- toasted sesame seeds – for serving
Preheat your oven to 425°.
In a bowl or jar, measure and add 1/2 cup soy sauce (I used light soy), 6 tablespoon honey, 2 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 3 chopped garlic cloves, 2 teaspoons freshly grated ginger.
Whisk well, making sure the honey is dissolved.
On a large, rimmed metal sheet pan, add your chopped vegetables. I had leftover red, orange and green bell pepper in the fridge from a previous recipe – but you can use any color you like. I left them on the large side as when vegetables roast they tend to shrink a bit.
Pour half of the sauce over top of the chopped veggies.
Toss to coat and roast for 15 minutes in your preheated oven.
Meanwhile, pour the remaining sauce over 1 pound (2 breasts) diced chicken.
Toss well to combine.
After the 15 minutes the veggies will be tender and just starting to caramelize.
Use a spatula to scoot the veggies off to the side and add in the chicken and the sauce. Sprinkle the cashews over top.
Slip the pan back into the oven for 12 to 15 minutes or until the chicken is fully cooked. I rotated the pan to ensure even cooking.
Once the chicken is cooked, toss everything together on the sheet pan.
Delicious as is or served over rice – white, brown or cauliflower rice for a low-carb option. Top with sliced green onions and toasted sesame seeds.
You will love how easily this dish comes together. Not to mention the aroma alone while it’s cooking is incredible!
There are a lot more easy, delicious everyday dinner recipes just like this in Jessica’s book.
Click Here to find where you can buy her book!
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
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