Description
Skip the takeout! This Sheet Pan Cashew Chicken delivers all the flavor with none of the guilt. One pan, 30 minutes, and dinner is served with juicy chicken, crisp veggies, and toasty cashews.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 medium bell peppers (red and green), cut into 1-inch chunks
- 1 medium red onion, cut into 1-inch chunks
- 1 cup (150g) raw, unsalted cashews
- 2 tablespoons sesame oil
- ¼ cup (60ml) low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon red pepper flakes (optional, for heat)
- 3 green onions, sliced (for garnish)
- 2 tablespoons sesame seeds (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, garlic, ginger, and red pepper flakes until smooth. Reserve ¼ cup of sauce for later.
- Toss chicken pieces with half the remaining sauce and 1 tablespoon sesame oil in a large bowl. Let marinate for 15 minutes.
- Spread chicken on one side of the prepared baking sheet. In the same bowl, toss bell peppers and red onion with the remaining sesame oil and a tablespoon of sauce. Arrange vegetables on the other side of the sheet.
- Bake for 15 minutes, then add cashews evenly across the sheet and drizzle another tablespoon of sauce over everything.
- Return to oven for 5-7 more minutes until chicken reaches 165°F (74°C) and cashews are lightly toasted.
- Remove from oven and immediately drizzle with the reserved sauce. Toss gently to coat.
- Garnish with green onions and sesame seeds before serving over rice.