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Sheet Pan Cashew Chicken

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Sheet Pan Cashew Chicken is a one-pan, no-fuss dinner packed with bold Asian-inspired flavor. Tender chicken, colorful bell peppers, red onion, and crunchy roasted cashews are tossed in a soy-ginger marinade and roasted to perfection. It’s healthy, easy to prep, and perfect for busy weeknights or meal prep.

Ingredients

  • 1/4 cup soy sauce (low sodium optional)
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil (toasted or regular)
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 boneless, skinless chicken breasts, diced
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 3/4 cup raw cashews
  • Optional toppings: sliced green onions or chives, toasted sesame seeds

Instructions

  1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
  2. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, garlic, and ginger.
  3. Add diced chicken to the marinade and let sit while prepping the vegetables.
  4. Spread chicken, bell peppers, and red onion evenly on the prepared sheet pan. Drizzle any remaining marinade over the top. Sprinkle cashews evenly across the pan.
  5. Roast in the oven for 25–30 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender.
  6. Garnish with green onions and sesame seeds. Serve hot over rice or cauliflower rice.

Notes

  • Add broccoli, snap peas, or zucchini for more veggies.
  • Sub tofu or chickpeas for a vegetarian version.
  • Add red pepper flakes for spice, or honey for sweetness.
  • Store leftovers for up to 4 days; perfect for meal prep.

Nutrition

Find it online: https://cookedbymaya.com/sheet-pan-cashew-chicken/