Description
An effortless and delicious sheet pan cashew chicken dish featuring tender chicken, crunchy cashews, and vibrant bell peppers, perfect for busy weeknights.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup unsalted cashews
- 2 cups vibrant bell peppers (red and green preferred)
- 1 medium red onion
- 1/4 cup soy sauce (or tamari/coconut aminos)
- 2 tablespoons honey (or agave syrup for a vegan option)
- 1 tablespoon rice vinegar (optional for added tang)
- 2 tablespoons sesame oil (olive oil is a fine substitute)
- 3 cloves minced garlic
- 1 teaspoon minced ginger
Instructions
- Begin by cutting the chicken into bite-sized pieces. Place them in a large bowl.
- Add the chopped bell peppers and sliced onion to the bowl with the chicken.
- In a separate bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Pour the sauce over the chicken and vegetables, ensuring everything is evenly coated.
- Spread the mixture onto your lined baking sheet, distributing it in a single layer.
- Scatter the unsalted cashews on top for added crunch.
- Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and veggies are tender.
- Serve hot and enjoy the explosion of flavors!
Notes
Garnish with fresh herbs like cilantro or green onions for added flavor and presentation. Serve over rice or quinoa for a complete meal.
