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Sheet Pan Cashew Chicken

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A comforting and easy-to-prepare sheet pan dinner that combines savory, sweet, and nutty flavors with minimal 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 the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. Combine the olive oil, soy sauce, hoisin sauce, honey, sesame oil, garlic, ginger, and cornstarch in a large bowl, whisking until well mixed.
  3. Add the chicken pieces to the marinade and toss to coat. Let marinate for at least 15 minutes.
  4. Spread the marinated chicken evenly across the prepared sheet pan.
  5. Distribute the chopped bell peppers and onion around the chicken and drizzle remaining marinade over the vegetables.
  6. Season everything with salt and pepper to taste.
  7. Roast in the preheated oven for about 15 minutes.
  8. Sprinkle cashews over the chicken and vegetables.
  9. Return to the oven and roast for an additional 7-10 minutes until the chicken is cooked through.
  10. Garnish with sliced green onions and sesame seeds, serve hot over cooked rice.

Notes

Marinate the chicken for deeper flavor; leftovers can be stored in an airtight container for up to 3 days.

Nutrition

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

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