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–+ servings

Sheet Pan Cashew Chicken

A delicious and easy meal combining tender chicken thighs, crunchy cashews, and colorful vegetables, all baked together on one pan.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: main
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition

Ingredients
  

Chicken and Vegetables
  • 2 pounds boneless, skinless chicken thighs Cut into bite-sized pieces
  • 1 cup raw cashews
  • 1 red bell pepper Chopped
  • 1 green bell pepper Chopped
  • 1 medium onion Sliced
  • 3 cloves garlic Minced
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 2 green onions Sliced for garnish
  • cooked rice or quinoa For serving

Equipment

  • baking sheet

Method
 

  1. Cut chicken into bite-sized pieces and place in a large mixing bowl.
  2. Chop the red and green bell peppers, slice the onion, and mince the garlic. Add to the bowl with the chicken.
  3. In a separate bowl, combine soy sauce, honey, sesame oil, rice vinegar, ground ginger, black pepper, and red pepper flakes. Whisk until well mixed.
  4. Pour the sauce over the chicken and vegetables. Toss until evenly coated and spread on a baking sheet.
  5. Bake in a preheated oven at 400°F for 25-30 minutes, stirring halfway through.
  6. Garnish with sliced green onions before serving.

Nutrition

Calories: 450kcalProtein: 30gSodium: 800mg

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