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Sheet Pan Cashew Chicken Flavorful Easy Dinner

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- 1 lb chicken breast, cut into bite-sized pieces - 1 cup unsalted cashews - 2 bell peppers (red and green), sliced - 1 medium red onion, sliced - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 1/4 cup soy sauce (or tamari for gluten-free) - 2 tablespoons honey or maple syrup - 1 tablespoon vegetable oil - 1 teaspoon cornstarch - 1 tablespoon sesame oil - Salt and pepper to taste - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) Chicken breast gives a tender bite, but you can use thighs for more flavor. Unsalted cashews add crunch without extra salt. For a twist, try peanuts or almonds. Bell peppers come in many colors; use your favorites or whatever you have. Red onion adds sweetness, but yellow or white onions work too. Soy sauce is key for savory flavor. Choose tamari if you're gluten-free. Honey adds sweetness, but maple syrup is a great swap for vegan diets. Vegetable oil helps with cooking, but olive oil is a good choice too. Cornstarch thickens the sauce, but you can skip it if you prefer. Sesame oil enhances flavor; just don’t use too much. Adjust salt and pepper based on your taste. For accuracy, use a kitchen scale for the chicken. A measuring cup works well for cashews and liquids. When measuring sticky ingredients like honey, lightly oil the cup first. Use a microplane for ginger to get a smooth texture. Keep salt minimal until the end; you can always add more. Remember to chop ginger and garlic finely to release their flavors. If you don’t have a measuring spoon for sesame oil, a small spoon works fine. Use fresh green onions for a bright garnish; they really pop on the plate. {{ingredient_image_1}} To start, gather your ingredients. You need chicken, cashews, bell peppers, and onion. Cut the chicken into bite-sized pieces. Slice two bell peppers, one red and one green. Slice one medium red onion. Mince three cloves of garlic and grate one tablespoon of ginger. In a large bowl, mix the chicken with soy sauce, honey (or maple syrup), vegetable oil, garlic, ginger, salt, and pepper. Toss everything together until the chicken is fully coated. This mix gives your chicken a great flavor! Next, preheat your oven to 425°F (220°C) and line your baking sheet with parchment paper. This makes cleanup easy. Spread the marinated chicken out on the sheet in a single layer. This step is key for even cooking. Then, scatter the sliced bell peppers and onion over the chicken. Put the baking sheet in the preheated oven. Bake for 20 to 25 minutes. You want the chicken to be cooked through and the veggies tender. In the last five minutes, sprinkle the cashews over the chicken and veggies. This will toast the cashews nicely. While everything bakes, mix cornstarch and sesame oil in a small bowl until smooth. Once the chicken is done, drizzle this mixture over the pan. It adds a nice glossy look. Carefully take the sheet out of the oven. Let it cool a bit, then garnish with chopped green onions and sesame seeds. For the best results, cut your chicken into even pieces. This way, they will cook at the same speed. Spread the chicken and veggies in a single layer on the baking sheet. Avoid crowding them. If they are too close, they will steam instead of roast. Keep an eye on the chicken as it cooks. If you notice it's browning too fast, lower the oven temperature slightly. This will help you achieve tender and juicy chicken every time. To get the best flavor, marinate your chicken for at least 30 minutes. This allows the soy sauce, honey, garlic, and ginger to soak in. If you have time, marinate it for a few hours or even overnight. Always toss the chicken well to coat it evenly. This ensures each piece gets that tasty flavor. Toasting cashews brings out their rich flavor. Use a dry pan over medium heat. Add the cashews and stir them often. Keep a close eye on them. They can burn fast! Toast them for about 5-7 minutes until golden brown. Once done, remove them to cool. This helps keep them crunchy in your dish. Serve your sheet pan cashew chicken straight from the oven. It looks great and stays warm. You can also transfer it to a platter for a nice touch. Pair it with steamed rice or quinoa to soak up the sauce. For extra color, add fresh herbs on top. Green onions and sesame seeds make a lovely garnish! Pro Tips Marinate for Flavor: For an even deeper flavor, marinate the chicken for at least 30 minutes or up to overnight in the refrigerator before cooking. Use Fresh Ingredients: Fresh garlic and ginger will enhance the dish's aroma and taste. Avoid powdered versions for the best results. Customize Your Veggies: Feel free to mix and match your favorite vegetables, such as broccoli or snap peas, to add more color and nutrients. Check Doneness: Ensure the chicken is cooked through by checking that it reaches an internal temperature of 165°F (75°C) for safety. {{image_2}} You can easily make this dish gluten-free. Just swap soy sauce for tamari. Tamari tastes similar but has no gluten. This small change keeps the flavor intact and still delicious! Feel free to get creative with veggies. Add broccoli for crunch or snap peas for sweetness. Carrots or zucchini also work well. Mix and match to brighten your dish and add nutrition! If you want to change the protein, try shrimp or tofu. Both options soak up the flavors nicely. Use firm tofu for the best texture. Adjust cooking time slightly to ensure everything cooks perfectly. To store leftovers, let the dish cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. This helps maintain the taste and texture of the chicken and veggies. To reheat, use the oven for best results. Preheat to 350°F (175°C). Spread the leftovers on a baking sheet. Heat for about 10-15 minutes. Make sure the chicken is hot all the way through. You can also use a microwave if you’re in a hurry. Heat in 30-second intervals until warm. You can freeze this dish, but it’s best to freeze it before adding the cashews. Place the cooled chicken and veggies in a freezer-safe bag. Remove as much air as possible. Label the bag with the date. It can last up to three months. When ready to eat, thaw in the fridge overnight. Then, reheat and add the cashews just before serving for a crunchy touch. Yes, you can use other nuts. Almonds or peanuts work great too. They add a nice crunch. Just make sure to chop them if they're large. You can also try sunflower seeds for a nut-free option. Each nut brings its own flavor, so feel free to get creative! To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut a piece open. The meat should be white, not pink. Juices should run clear. This ensures it’s safe to eat. Sheet pan cashew chicken goes well with many sides. Here are some great options: - Steamed rice - Quinoa - Stir-fried vegetables - A fresh green salad - Noodles You can choose any of these sides to make your meal complete. Each option adds different textures and flavors. Enjoy mixing and matching! This guide covers all you need for making sheet pan cashew chicken. We explored key ingredients, offering notes and smart substitutes. You learned step-by-step cooking tips and tricks to get even flavor. We also listed tasty variations, storage methods, and answered common questions. Final thoughts: Try personalizing the dish to suit your taste. Enjoy your cooking!

WANT TO SAVE THIS RECIPE?

Are you ready to make a dinner that’s both tasty and super easy? I’m excited to share my Sheet Pan Cashew Chicken recipe with you! This dish combines juicy chicken, crunchy nuts, and colorful veggies, all cooked on one pan. It’s perfect for busy nights when you want delicious food without a lot of fuss. Let’s dive into the ingredients and get cooking!

Why I Love This Recipe

  1. Easy Preparation: This recipe is quick and straightforward, making it perfect for busy weeknights.
  2. Flavorful Ingredients: The combination of soy sauce, honey, garlic, and ginger creates a deliciously savory glaze.
  3. One-Pan Wonder: Cooking everything on a single sheet pan means less cleanup and more time to enjoy your meal.
  4. Versatile Dish: This recipe can easily be adapted with different vegetables or proteins to suit your taste.

Ingredients

List of Ingredients

– 1 lb chicken breast, cut into bite-sized pieces

– 1 cup unsalted cashews

– 2 bell peppers (red and green), sliced

– 1 medium red onion, sliced

– 3 cloves garlic, minced

– 1 tablespoon ginger, grated

– 1/4 cup soy sauce (or tamari for gluten-free)

– 2 tablespoons honey or maple syrup

– 1 tablespoon vegetable oil

– 1 teaspoon cornstarch

– 1 tablespoon sesame oil

– Salt and pepper to taste

– 2 green onions, chopped (for garnish)

– Sesame seeds (for garnish)

Ingredient Notes and Substitutions

Chicken breast gives a tender bite, but you can use thighs for more flavor. Unsalted cashews add crunch without extra salt. For a twist, try peanuts or almonds. Bell peppers come in many colors; use your favorites or whatever you have. Red onion adds sweetness, but yellow or white onions work too.

Soy sauce is key for savory flavor. Choose tamari if you’re gluten-free. Honey adds sweetness, but maple syrup is a great swap for vegan diets. Vegetable oil helps with cooking, but olive oil is a good choice too.

Cornstarch thickens the sauce, but you can skip it if you prefer. Sesame oil enhances flavor; just don’t use too much. Adjust salt and pepper based on your taste.

Measurement Tips

For accuracy, use a kitchen scale for the chicken. A measuring cup works well for cashews and liquids. When measuring sticky ingredients like honey, lightly oil the cup first. Use a microplane for ginger to get a smooth texture. Keep salt minimal until the end; you can always add more.

Remember to chop ginger and garlic finely to release their flavors. If you don’t have a measuring spoon for sesame oil, a small spoon works fine. Use fresh green onions for a bright garnish; they really pop on the plate.

Step-by-Step Instructions

Preparation Steps

To start, gather your ingredients. You need chicken, cashews, bell peppers, and onion. Cut the chicken into bite-sized pieces. Slice two bell peppers, one red and one green. Slice one medium red onion. Mince three cloves of garlic and grate one tablespoon of ginger.

In a large bowl, mix the chicken with soy sauce, honey (or maple syrup), vegetable oil, garlic, ginger, salt, and pepper. Toss everything together until the chicken is fully coated. This mix gives your chicken a great flavor!

Next, preheat your oven to 425°F (220°C) and line your baking sheet with parchment paper. This makes cleanup easy. Spread the marinated chicken out on the sheet in a single layer. This step is key for even cooking. Then, scatter the sliced bell peppers and onion over the chicken.

Cooking Instructions

Put the baking sheet in the preheated oven. Bake for 20 to 25 minutes. You want the chicken to be cooked through and the veggies tender.

In the last five minutes, sprinkle the cashews over the chicken and veggies. This will toast the cashews nicely. While everything bakes, mix cornstarch and sesame oil in a small bowl until smooth.

Once the chicken is done, drizzle this mixture over the pan. It adds a nice glossy look. Carefully take the sheet out of the oven. Let it cool a bit, then garnish with chopped green onions and sesame seeds.

Tips for Even Cooking

For the best results, cut your chicken into even pieces. This way, they will cook at the same speed. Spread the chicken and veggies in a single layer on the baking sheet. Avoid crowding them. If they are too close, they will steam instead of roast.

Keep an eye on the chicken as it cooks. If you notice it’s browning too fast, lower the oven temperature slightly. This will help you achieve tender and juicy chicken every time.

Tips & Tricks

Best Practices for Marinating Chicken

To get the best flavor, marinate your chicken for at least 30 minutes. This allows the soy sauce, honey, garlic, and ginger to soak in. If you have time, marinate it for a few hours or even overnight. Always toss the chicken well to coat it evenly. This ensures each piece gets that tasty flavor.

How to Toast Cashews Perfectly

Toasting cashews brings out their rich flavor. Use a dry pan over medium heat. Add the cashews and stir them often. Keep a close eye on them. They can burn fast! Toast them for about 5-7 minutes until golden brown. Once done, remove them to cool. This helps keep them crunchy in your dish.

Serving Suggestions for Sheet Pan Cashew Chicken

Serve your sheet pan cashew chicken straight from the oven. It looks great and stays warm. You can also transfer it to a platter for a nice touch. Pair it with steamed rice or quinoa to soak up the sauce. For extra color, add fresh herbs on top. Green onions and sesame seeds make a lovely garnish!

Pro Tips

  1. Marinate for Flavor: For an even deeper flavor, marinate the chicken for at least 30 minutes or up to overnight in the refrigerator before cooking.
  2. Use Fresh Ingredients: Fresh garlic and ginger will enhance the dish’s aroma and taste. Avoid powdered versions for the best results.
  3. Customize Your Veggies: Feel free to mix and match your favorite vegetables, such as broccoli or snap peas, to add more color and nutrients.
  4. Check Doneness: Ensure the chicken is cooked through by checking that it reaches an internal temperature of 165°F (75°C) for safety.

Variations

Gluten-Free Alternatives

You can easily make this dish gluten-free. Just swap soy sauce for tamari. Tamari tastes similar but has no gluten. This small change keeps the flavor intact and still delicious!

Adding More Vegetables

Feel free to get creative with veggies. Add broccoli for crunch or snap peas for sweetness. Carrots or zucchini also work well. Mix and match to brighten your dish and add nutrition!

Protein Substitutions

If you want to change the protein, try shrimp or tofu. Both options soak up the flavors nicely. Use firm tofu for the best texture. Adjust cooking time slightly to ensure everything cooks perfectly.

Storage Info

How to Store Leftovers

To store leftovers, let the dish cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. This helps maintain the taste and texture of the chicken and veggies.

Reheating Instructions

To reheat, use the oven for best results. Preheat to 350°F (175°C). Spread the leftovers on a baking sheet. Heat for about 10-15 minutes. Make sure the chicken is hot all the way through. You can also use a microwave if you’re in a hurry. Heat in 30-second intervals until warm.

Freezing Tips

You can freeze this dish, but it’s best to freeze it before adding the cashews. Place the cooled chicken and veggies in a freezer-safe bag. Remove as much air as possible. Label the bag with the date. It can last up to three months. When ready to eat, thaw in the fridge overnight. Then, reheat and add the cashews just before serving for a crunchy touch.

FAQs

Can I use other nuts instead of cashews?

Yes, you can use other nuts. Almonds or peanuts work great too. They add a nice crunch. Just make sure to chop them if they’re large. You can also try sunflower seeds for a nut-free option. Each nut brings its own flavor, so feel free to get creative!

How do I know when the chicken is cooked through?

To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut a piece open. The meat should be white, not pink. Juices should run clear. This ensures it’s safe to eat.

What side dishes pair well with sheet pan cashew chicken?

Sheet pan cashew chicken goes well with many sides. Here are some great options:

– Steamed rice

– Quinoa

– Stir-fried vegetables

– A fresh green salad

– Noodles

You can choose any of these sides to make your meal complete. Each option adds different textures and flavors. Enjoy mixing and matching!

This guide covers all you need for making sheet pan cashew chicken. We explored key ingredients, offering notes and smart substitutes. You learned step-by-step cooking tips and tricks to get even flavor. We also listed tasty variations, storage methods, and answered common questions.

Final thoughts: Try personalizing the dish to suit your taste. Enjoy your cookin

- 1 lb chicken breast, cut into bite-sized pieces - 1 cup unsalted cashews - 2 bell peppers (red and green), sliced - 1 medium red onion, sliced - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 1/4 cup soy sauce (or tamari for gluten-free) - 2 tablespoons honey or maple syrup - 1 tablespoon vegetable oil - 1 teaspoon cornstarch - 1 tablespoon sesame oil - Salt and pepper to taste - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) Chicken breast gives a tender bite, but you can use thighs for more flavor. Unsalted cashews add crunch without extra salt. For a twist, try peanuts or almonds. Bell peppers come in many colors; use your favorites or whatever you have. Red onion adds sweetness, but yellow or white onions work too. Soy sauce is key for savory flavor. Choose tamari if you're gluten-free. Honey adds sweetness, but maple syrup is a great swap for vegan diets. Vegetable oil helps with cooking, but olive oil is a good choice too. Cornstarch thickens the sauce, but you can skip it if you prefer. Sesame oil enhances flavor; just don’t use too much. Adjust salt and pepper based on your taste. For accuracy, use a kitchen scale for the chicken. A measuring cup works well for cashews and liquids. When measuring sticky ingredients like honey, lightly oil the cup first. Use a microplane for ginger to get a smooth texture. Keep salt minimal until the end; you can always add more. Remember to chop ginger and garlic finely to release their flavors. If you don’t have a measuring spoon for sesame oil, a small spoon works fine. Use fresh green onions for a bright garnish; they really pop on the plate. {{ingredient_image_1}} To start, gather your ingredients. You need chicken, cashews, bell peppers, and onion. Cut the chicken into bite-sized pieces. Slice two bell peppers, one red and one green. Slice one medium red onion. Mince three cloves of garlic and grate one tablespoon of ginger. In a large bowl, mix the chicken with soy sauce, honey (or maple syrup), vegetable oil, garlic, ginger, salt, and pepper. Toss everything together until the chicken is fully coated. This mix gives your chicken a great flavor! Next, preheat your oven to 425°F (220°C) and line your baking sheet with parchment paper. This makes cleanup easy. Spread the marinated chicken out on the sheet in a single layer. This step is key for even cooking. Then, scatter the sliced bell peppers and onion over the chicken. Put the baking sheet in the preheated oven. Bake for 20 to 25 minutes. You want the chicken to be cooked through and the veggies tender. In the last five minutes, sprinkle the cashews over the chicken and veggies. This will toast the cashews nicely. While everything bakes, mix cornstarch and sesame oil in a small bowl until smooth. Once the chicken is done, drizzle this mixture over the pan. It adds a nice glossy look. Carefully take the sheet out of the oven. Let it cool a bit, then garnish with chopped green onions and sesame seeds. For the best results, cut your chicken into even pieces. This way, they will cook at the same speed. Spread the chicken and veggies in a single layer on the baking sheet. Avoid crowding them. If they are too close, they will steam instead of roast. Keep an eye on the chicken as it cooks. If you notice it's browning too fast, lower the oven temperature slightly. This will help you achieve tender and juicy chicken every time. To get the best flavor, marinate your chicken for at least 30 minutes. This allows the soy sauce, honey, garlic, and ginger to soak in. If you have time, marinate it for a few hours or even overnight. Always toss the chicken well to coat it evenly. This ensures each piece gets that tasty flavor. Toasting cashews brings out their rich flavor. Use a dry pan over medium heat. Add the cashews and stir them often. Keep a close eye on them. They can burn fast! Toast them for about 5-7 minutes until golden brown. Once done, remove them to cool. This helps keep them crunchy in your dish. Serve your sheet pan cashew chicken straight from the oven. It looks great and stays warm. You can also transfer it to a platter for a nice touch. Pair it with steamed rice or quinoa to soak up the sauce. For extra color, add fresh herbs on top. Green onions and sesame seeds make a lovely garnish! Pro Tips Marinate for Flavor: For an even deeper flavor, marinate the chicken for at least 30 minutes or up to overnight in the refrigerator before cooking. Use Fresh Ingredients: Fresh garlic and ginger will enhance the dish's aroma and taste. Avoid powdered versions for the best results. Customize Your Veggies: Feel free to mix and match your favorite vegetables, such as broccoli or snap peas, to add more color and nutrients. Check Doneness: Ensure the chicken is cooked through by checking that it reaches an internal temperature of 165°F (75°C) for safety. {{image_2}} You can easily make this dish gluten-free. Just swap soy sauce for tamari. Tamari tastes similar but has no gluten. This small change keeps the flavor intact and still delicious! Feel free to get creative with veggies. Add broccoli for crunch or snap peas for sweetness. Carrots or zucchini also work well. Mix and match to brighten your dish and add nutrition! If you want to change the protein, try shrimp or tofu. Both options soak up the flavors nicely. Use firm tofu for the best texture. Adjust cooking time slightly to ensure everything cooks perfectly. To store leftovers, let the dish cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. This helps maintain the taste and texture of the chicken and veggies. To reheat, use the oven for best results. Preheat to 350°F (175°C). Spread the leftovers on a baking sheet. Heat for about 10-15 minutes. Make sure the chicken is hot all the way through. You can also use a microwave if you’re in a hurry. Heat in 30-second intervals until warm. You can freeze this dish, but it’s best to freeze it before adding the cashews. Place the cooled chicken and veggies in a freezer-safe bag. Remove as much air as possible. Label the bag with the date. It can last up to three months. When ready to eat, thaw in the fridge overnight. Then, reheat and add the cashews just before serving for a crunchy touch. Yes, you can use other nuts. Almonds or peanuts work great too. They add a nice crunch. Just make sure to chop them if they're large. You can also try sunflower seeds for a nut-free option. Each nut brings its own flavor, so feel free to get creative! To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut a piece open. The meat should be white, not pink. Juices should run clear. This ensures it’s safe to eat. Sheet pan cashew chicken goes well with many sides. Here are some great options: - Steamed rice - Quinoa - Stir-fried vegetables - A fresh green salad - Noodles You can choose any of these sides to make your meal complete. Each option adds different textures and flavors. Enjoy mixing and matching! This guide covers all you need for making sheet pan cashew chicken. We explored key ingredients, offering notes and smart substitutes. You learned step-by-step cooking tips and tricks to get even flavor. We also listed tasty variations, storage methods, and answered common questions. Final thoughts: Try personalizing the dish to suit your taste. Enjoy your cooking!

Sheet Pan Cashew Chicken

A delicious and easy one-pan meal featuring chicken, cashews, and colorful vegetables, perfect for a quick dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 cup unsalted cashews
  • 2 pieces bell peppers (red and green), sliced
  • 1 medium red onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon vegetable oil
  • 1 teaspoon cornstarch
  • 1 tablespoon sesame oil
  • to taste salt and pepper
  • 2 green onions chopped (for garnish)
  • to taste sesame seeds (for garnish)

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
  • In a large mixing bowl, combine the chicken pieces, soy sauce, honey (or maple syrup), vegetable oil, garlic, ginger, and salt and pepper. Toss until the chicken is evenly coated.
  • Spread the marinated chicken mixture onto the prepared baking sheet, making sure it's in a single layer for even cooking.
  • Scatter the sliced bell peppers and red onion over the chicken on the baking sheet.
  • Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
  • In the last 5 minutes of baking, sprinkle the cashews over the chicken and vegetables. Return to the oven to toast the cashews slightly.
  • While the chicken and vegetables are baking, mix the cornstarch and sesame oil in a small bowl until smooth. Once the chicken is done, drizzle this mixture over the pan to add a glossy finish.
  • Remove from the oven and allow to cool slightly. Garnish with chopped green onions and sesame seeds before serving.

Notes

Serve directly from the sheet pan or transfer to a large platter. Accompany with steamed rice or quinoa, and garnish with fresh herbs for a pop of color!
Keyword cashew, chicken, easy dinner, sheet pan

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