Jessica's Sheet Pan Cashew Chicken

Ellie King

Jessica's Sheet Pan Cashew Chicken

Delicious sheet pan cashew chicken packed with a rainbow of veggies for the perfect weeknight dinner! This easy, healthy cashew chicken recipe is wonderful served with a side of rice or cauliflower rice and makes the best meal prep for busy weeks.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Dinner, Main dish

Cuisine: American

Ingredients Method Notes

Ingredients

⅓ cup soy sauce
3 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons toasted sesame oil or regular sesame oil is fine
3 cloves garlic minced
2 teaspoons freshly grated ginger
1 red bell pepper chopped into large chunks
1 orange bell pepper chopped into large chunks
1 yellow bell pepper chopped into large chunks
1 red onion chopped into large chunks
2 boneless skinless chicken breasts, cut into 1-inch pieces
1 cup raw unsalted cashews
Cooked brown or white rice for serving
Chopped fresh scallions or chives for topping
Toasted sesame seeds for topping

Method

Preheat the oven to 425 degrees F.
In a bowl, whisk together the soy sauce, honey, vinegar, sesame oil, garlic and ginger.
Place the bell peppers and onion on a baking sheet and cover them with half of the sauce. Toss well. Roast in the oven for 15 minutes. Meanwhile, place the chicken in a bowl and cover it with the remaining sauce.
After 15 minutes, push all the vegetables to one side. Place the chicken pieces in the marinade on the baking sheet. Add the cashews as well. Roast for 12 to 15 minutes, until the chicken is cooked through.
Toss everything together on the sheet before servings. Serve over rice and sprinkle with scallions and sesame seeds.

Notes

Leftovers stay good in the fridge for 2-3 days

To meal prep

Make the sauce ahead of time and store it in the fridge.
Chop the vegetables and the chicken and store separately in sealed containers in the fridge.
Cook the rice the day before and store it in the fridge (if serving with rice).