Sheet Pan Cashew Chicken Recipe
Introduction
Sheet Pan Cashew Chicken is a quick and flavorful one-pan meal that combines tender chicken, crunchy cashews, and colorful bell peppers. It’s perfect for busy weeknights when you want a delicious dinner without the fuss.
Ingredients
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup cashews
- 2 bell peppers, sliced (any color)
- 1/4 cup soy sauce
Instructions
- Step 1: Preheat the oven to 400°F (200°C). In a large bowl, combine the chicken pieces, cashews, sliced bell peppers, and soy sauce. Toss everything together until evenly coated.
- Step 2: Spread the mixture in a single layer on a large sheet pan. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the peppers are tender.
Tips & Variations
- For extra flavor, add minced garlic and a sprinkle of red pepper flakes before roasting.
- Use low-sodium soy sauce to control saltiness.
- Swap cashews for almonds or peanuts if preferred.
- Serve over steamed rice or noodles for a complete meal.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium heat until warmed through to keep the chicken tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and remain juicy during roasting. Adjust cooking time as needed until the chicken is fully cooked.
How do I prevent the cashews from burning?
To avoid burnt cashews, toss them with the chicken and vegetables so they roast evenly. Keep an eye on them during cooking and stir halfway through to promote even browning.
PrintSheet Pan Cashew Chicken Recipe
Sheet Pan Cashew Chicken is a simple and delicious one-pan meal featuring tender chicken pieces roasted with crunchy cashews and colorful bell peppers, all coated in a savory soy sauce glaze. This easy-to-make recipe combines a satisfying blend of flavors and textures while requiring minimal cleanup, perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Ingredients
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup raw cashews
- 2 medium bell peppers (red and green), cut into strips
- 3 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
- Prepare the Chicken and Vegetables: Cut the chicken into bite-sized pieces and slice the bell peppers into strips. This ensures even cooking on the sheet pan.
- Mix the Sauce and Seasoning: In a large bowl, combine the soy sauce, olive oil, garlic powder, ground ginger, salt, and pepper. Toss the chicken, bell peppers, and cashews in this mixture until everything is evenly coated.
- Arrange on Sheet Pan: Spread the coated ingredients in a single layer on a large baking sheet to promote even roasting and browning.
- Roast the Dish: Place the sheet pan in the preheated oven and roast for 20-25 minutes, stirring halfway through. The chicken should be cooked through with an internal temperature of 165°F (74°C), and the cashews should be toasted and slightly golden.
- Serve: Remove from the oven and serve immediately. This dish pairs well with steamed rice or noodles for a complete meal.
Notes
- You can substitute cashews with almonds or peanuts if preferred.
- For extra flavor, add a splash of sesame oil before roasting.
- Feel free to include additional vegetables such as broccoli or snap peas.
- Adjust soy sauce quantity for lower sodium intake.
- Use gluten-free soy sauce to make the recipe gluten-free.
Keywords: sheet pan cashew chicken, easy chicken recipe, one-pan meal, roasted chicken and cashews, quick dinner
