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Sheet Pan Cashew Chicken with bell peppers and cashews on white serving platter

Sheet Pan Cashew Chicken

Tender chicken, colorful bell peppers, and crunchy cashews roasted together on a single sheet pan with a sweet-savory honey-soy glaze for a fast, flavorful dinner with minimal cleanup.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Asian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1 to 1.5-inch pieces
  • 1 medium red bell pepper chopped into 1-inch pieces
  • 1 medium green bell pepper chopped into 1-inch pieces
  • 1 medium red onion diced
  • 1 cup unsalted raw cashews
  • 1/4 cup low-sodium soy sauce or tamari for gluten-free
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro for garnish, optional

Equipment

  • 18x13-inch sheet pan
  • Parchment paper
  • Large mixing bowl
  • Whisk
  • Meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Line an 18x13-inch sheet pan with parchment paper.
  2. In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until the honey dissolves completely and the mixture is smooth.
  3. Add chicken pieces to the marinade and toss until every piece is coated. Let sit for 15 minutes at room temperature while you prep vegetables, or cover and refrigerate for up to 4 hours for deeper flavor.
  4. Arrange marinated chicken in a single layer on the prepared sheet pan, making sure pieces aren't touching. Scatter bell peppers and red onion around and between chicken pieces. Drizzle any remaining marinade over vegetables. Season with salt and pepper.
  5. Bake for 20 minutes without opening the oven door.
  6. Remove pan from oven, gently stir contents, and sprinkle cashews evenly over everything.
  7. Return to oven and bake another 10 to 15 minutes, checking at 10 minutes to ensure cashews don't over-brown. Chicken should reach an internal temperature of 165°F (74°C) and vegetables should be tender with some charred edges.
  8. Let rest for 5 minutes before serving. Garnish with fresh cilantro if desired and serve warm.

Notes

For extra flavor, marinate chicken for up to 4 hours in the refrigerator. Avoid overcrowding the pan to prevent steaming instead of roasting. Add cashews after the first 20 minutes of baking to prevent burning while ensuring they get perfectly toasted. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently in a skillet over medium heat to maintain cashew crunch. For a spicier version, add red pepper flakes or sliced jalapeños. Can substitute almonds or peanuts for cashews. Serve over jasmine rice, cauliflower rice, or zucchini noodles.