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.
Course Mains & Entrees
Keyword cashew, chicken, dinner, easy recipe, sheet pan
2bonelessskinless chicken breasts, cut into 1-inch pieces
1cupraw unsalted cashews
cooked brown or white ricefor serving
chopped fresh green onions or chivesfor serving
toasted sesame seedsfor serving
Preheat the oven to 425°.
In a bowl, whisk together the soy sauce, honey, vinegar, sesame oil, garlic and ginger.
Place the bell peppers and onions on a baking sheet and cover them with half of the sauce. Toss well. Roast in the oven for 15 minutes. Meanwhile, place the chicken in a bowl and cover it with the remaining sauce.
After 15 minutes, push all the vegetables to one side. Place the chicken pieces in the marinade on the baking sheet. Add the cashews as well. Roast for 12 to 15 minutes, until the chicken is fully cooked.
Toss everything together on the sheet before serving. Serve over rice and sprinkle with green onions and toasted sesame seeds.
10 MINUTE MEAL PREP:
Make the sauce a head of time and store it in the fridge.Chop the vegetables and the chicken and store separately in sealed containers in the fridge.You can cook the rice the day before and keep it in the fridge.
Leftovers are wonderful and stay great in the fridge for 2 to 3 days.