Why Make This Easy Sheet Pan Cashew Chicken
If you’re in search of a delicious weeknight meal that requires minimal cleanup, look no further than Easy Sheet Pan Cashew Chicken. This dish combines juicy chicken pieces with colorful bell peppers and sweet red onion, all coated in a flavorful marinade that balances savory soy sauce and honey’s sweetness. Each bite offers a delightful crunch from the cashews, making it not only a feast for the palate but also for the eyes. Plus, the use of a single sheet pan means you can focus on your evening rather than scrubbing pots and pans. Simple, satisfying, and full of flavor, this recipe hits all the right notes!
How to Make Easy Sheet Pan Cashew Chicken
Making Easy Sheet Pan Cashew Chicken couldn’t be easier. In just a few simple steps, you can create a vibrant meal that’s perfect for busy evenings. Start with a marinade that combines soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. This blend infuses the chicken with delightful flavors as it tenderizes. After marinating the chicken, simply arrange it on a sheet pan alongside fresh vegetables and scatter cashews on top for added crunch. A quick bake in the oven transforms this dish into a beautiful and aromatic meal that’s ready to serve.
Ingredients:
- 1 pound boneless, skinless chicken breasts (cut into 1-inch bite-sized pieces)
- 1 red bell pepper (chopped into 1-inch pieces)
- 1 green bell pepper (chopped into 1-inch pieces)
- 1 red onion (diced into 1-inch pieces)
- 1 cup unsalted cashews
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil (toasted sesame oil preferred)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
- Salt and pepper (to taste, use sparingly)
- Fresh cilantro (for garnish)
Directions:
- Preheat your oven to 400°F (200°C) and position the rack in the center.
- While it heats, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger in a large bowl until the honey is fully dissolved and the marinade looks smooth and glossy.
- Add your chicken pieces to the marinade, tossing to coat every piece thoroughly. Let this sit for at least 15 minutes at room temperature to absorb the flavors and tenderize.
- Arrange the marinated chicken, bell peppers, and red onion across a large sheet pan (18×13-inch half-sheet pan works best) in a single layer. Avoid overcrowding or stacking.
- Drizzle any remaining marinade over everything and season lightly with salt and pepper.
- Bake for 20 minutes, then remove the pan and give everything a gentle stir with a spatula to ensure even browning.
- Scatter the cashews over the chicken and vegetables, then return to the oven for another 10-15 minutes. The chicken should reach 165°F internally when checked with a meat thermometer and develop golden-brown caramelized edges. The vegetables should have some char on the edges but still retain a slight bite.
- Remove from the oven and garnish with fresh cilantro. Serve hot over rice, quinoa, or cauliflower rice.
Nutritional Information
Per serving, this Easy Sheet Pan Cashew Chicken recipe provides approximately:
- Calories: 450
- Fats: 20g
- Carbohydrates: 30g
- Protein: 30g
- Fiber: 3g
These values may vary depending on specific ingredient brands, so consider checking your products for precise numbers.
How to Serve Easy Sheet Pan Cashew Chicken
This dish is wonderfully versatile! Serve your Easy Sheet Pan Cashew Chicken over a fluffy bed of rice or quinoa for a wholesome meal. It also pairs perfectly with cauliflower rice if you’re looking for a low-carb option. Consider adding a side of steamed broccoli or a refreshing cucumber salad to complement the flavors and textures. It’s an ideal dish for family dinners, meal prep for the week, or even a laid-back weekend get-together.
How to Store Easy Sheet Pan Cashew Chicken
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. To reheat, simply place in a microwave on medium heat until warmed through, or reheat in the oven at 350°F (175°C) until hot. For long-term storage, you can freeze the cooked chicken and vegetables for up to 2 months. Just be sure to cool everything completely before placing it in a freezer-safe container.
Expert Tips for Perfect Easy Sheet Pan Cashew Chicken
- Marinate Longer: For even more flavor, marinate the chicken for up to an hour in the refrigerator.
- Adjust Sweetness: If you prefer a sweeter dish, add a little more honey or try a drizzle of maple syrup.
- Use Fresh Veggies: The recipe is flexible; try other crunchy vegetables like broccoli or snap peas.
- Check Doneness: Always check that your chicken reaches an internal temperature of 165°F for food safety.
Delicious Variations
- Spicy Kick: Add a teaspoon of red pepper flakes to the marinade for some heat.
- Vegetarian Version: Substitute the chicken with firm tofu, ensuring you press it to remove excess moisture.
- Nut Options: If you’re allergic to cashews, use almonds or peanuts instead for a similar crunch.
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before marinating.What if I don’t have sesame oil?
If you don’t have sesame oil, you can use vegetable oil for a milder flavor, although you might miss the nutty aroma.Can I add more vegetables?
Absolutely! Feel free to add vegetables like zucchini, carrots, or snap peas to make the dish even more nutritious.
Conclusion
Easy Sheet Pan Cashew Chicken is a fantastic recipe that combines convenience with deliciousness. With its vibrant colors, satisfying crunch, and comforting flavors, it’s bound to become a family favorite. You’ll appreciate the ease of one-pan cooking, which leaves you with more time to enjoy your meal. Give this recipe a try and let us know how it turned out—happy cooking!