Description

This Sheet Pan Cashew Chicken is a healthier, easier, and faster alternative to your favorite takeout dish. With tender marinated chicken, colorful roasted vegetables, and crunchy cashew, all coated in a sweet-savory sauce, it’s the ultimate one-pan meal that’s perfect for busy weeknights or meal prep.

Ingredients

For the Chicken & Marinade:

1½ lbs boneless, skinless chicken thighs (cut into chunks)
¼ cup low-sodium soy sauce (or tamari for gluten-free)
2 tbsp honey (or maple syrup)
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp cornstarch
2 cloves garlic (minced)
1 tsp fresh ginger (grated)

For the Vegetables:

1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
2 cups broccoli florets
1 small red onion (sliced)
1 tbsp olive oil
Salt and pepper to taste

Other:

¾ cup raw cashews
Optional garnish: green onions, sesame seeds, lime wedges

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Instructions

1️⃣ Prepare the Sauce & Marinate Chicken
• In a bowl, whisk soy sauce, honey, vinegar, sesame oil, garlic, ginger, and cornstarch.
• Pour half over the chicken and let it marinate for at least 20 minutes. Reserve the other half for basting.

2️⃣ Roast the Vegetables
• Preheat oven to 400°F and line a large baking sheet with parchment paper.
• Toss peppers, broccoli, and onion in olive oil, salt, and pepper.
• Roast for 10 minutes to soften slightly.

3️⃣ Add Chicken & Continue Roasting
• Remove pan from oven and add marinated chicken pieces (drained).
• Roast everything together for 15–18 minutes until chicken is fully cooked.

4️⃣ Add Cashews & Finish
• Sprinkle cashews over the pan in the last 5 minutes of cooking.
• Broil for 1–2 minutes to add caramelization (optional).
• Brush or drizzle reserved sauce over everything before serving.

5️⃣ Serve & Enjoy
• Garnish with green onions or sesame seeds.
• Serve with jasmine rice, brown rice, or cauliflower rice.

Notes

Marinating Tip: The longer the chicken marinates (up to 12 hours), the more flavorful it becomes.
Veggie Flexibility: Feel free to use snap peas, carrots, zucchini, or mushrooms depending on what’s in your fridge.
Spice It Up: Add chili garlic sauce, red pepper flakes, or Sriracha to the marinade for extra heat.
Storage: Keeps in the fridge for up to 4 days. Freezer-friendly for up to 2 months.
Reheat: Best in a skillet or toaster oven to keep cashews crunchy. Avoid microwaving for too long to prevent dryness.
Gluten-Free: Use tamari or coconut aminos instead of regular soy sauce.
Low-Sugar Option: Use monk fruit or skip honey/maple syrup entirely.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Sheet Pan, Roasting
Cuisine: Asian-Inspired