Print

Sheet Pan Cashew Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful twist on classic cashew chicken featuring tender chicken, crunchy cashews, and vibrant vegetables, all roasted on a single sheet pan for easy cleanup.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 cup raw cashews
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 2 tablespoons honey
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 2 tablespoons olive oil
  • 1 teaspoon cornstarch
  • Salt and pepper to taste
  • 2 green onions, sliced for garnish
  • Sesame seeds for garnish (optional)
  • Cooked rice for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Line a large sheet pan with parchment paper.
  3. Combine the olive oil, soy sauce, hoisin sauce, honey, sesame oil, minced garlic, ground ginger, and cornstarch in a large bowl.
  4. Add the bite-sized chicken pieces to the marinade and toss to coat.
  5. Spread the marinated chicken pieces evenly on the prepared sheet pan.
  6. Distribute the chopped bell peppers and onion around the chicken.
  7. Season everything with salt and pepper to taste.
  8. Roast in the preheated oven for about 15 minutes.
  9. Sprinkle the cashews over the chicken and vegetables.
  10. Return to the oven and roast for an additional 7–10 minutes.
  11. Garnish with sliced green onions and sesame seeds if desired.
  12. Serve hot over a bed of cooked rice.

Notes

This dish pairs well with jasmine rice or quinoa. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.nailzspa.com/sheet-pan-cashew-chicken/

Scroll to Top