Sheet Pan Cashew Chicken
User Reviews
5
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Total Time
35 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Sheet Pan Cashew Chicken
Description
This recipe uses a thick, flavorful marinade made from soy sauce, honey, rice wine vinegar, toasted sesame oil, garlic, and freshly grated ginger. Vegetables including red and orange bell peppers and red onion are tossed in half the sauce and begin roasting first to soften and caramelize. The chicken pieces are then coated with the remaining sauce and added to the pan, along with raw unsalted cashews that roast to a crunchy texture.
Baking everything at 425°F results in a caramelized glaze, tender chicken, and roasted vegetables that retain some bite. The toasted sesame oil and fresh aromatics provide distinctive nutty and savory notes. Topping the finished dish with toasted sesame seeds and green onions adds extra flavor and freshness.
This dish is typically served over steamed rice, either brown or white, to soak up the flavorful sauce. The one-pan roasting approach streamlines preparation and appeals to cooks looking for balanced flavors and textures without stovetop multitasking.
Raw, unsalted cashews are preferred for roasting alongside the other ingredients because they toast evenly without added saltiness or bitterness. Using fresh garlic and ginger ensures aromatic depth. Make sure to toss vegetables well with sauce initially for even coating before roasting.
Ingredients
- 1/2 cup soy sauce
- 6 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil toasted
- 3 garlic minced, cloves
- 2 teaspoons ginger freshly grated
- 1 red bell pepper chopped
- 1 bell pepper chopped, orange
- 1 red onion chopped
- 2 chicken breast cut into pieces, boneless, skinless
- 1 cup cashew nuts raw unsalted
- brown rice for serving, or white rice
- sesame seed for topping, toasted
- green onions for topping, or chives
Instructions
- Preheat the oven to 425 degrees F. In a bowl, whisk together the soy sauce, honey, vinegar, sesame oil, garlic and ginger.
- Place the vegetables on the baking sheet and cover them with half of the sauce. Toss well. Roast in the oven for 12 to 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 on the sheet as well. Roast again for 12 to 15 minutes, until the chicken is cooked through.
- Toss everything together on the sheet before serving. Serve over rice and sprinkle with green onions and sesame seeds.
Notes
- This recipe comes from an everyday dinners cookbook, designed for simple weeknight meals.
- Using raw unsalted cashews allows them to roast crisply alongside the chicken and vegetables without excess salt or bitterness.
User Reviews
Overall Rating
5
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