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Sheet Pan Cashew Chicken

This Sheet Pan Cashew Chicken combines tender roasted chicken, colorful vegetables, and crunchy cashews tossed in a sweet and savory honey-soy glaze. It’s an easy, flavorful, and balanced dinner made entirely on one pan—perfect for busy nights or wholesome family meals.
Calories:
Author: Sandra Myers

Ingredients

For the Chicken and Vegetables:

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 red onion diced
  • 1 cup unsalted cashews

For the Marinade:

  • ¼ cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced
  • 1 teaspoon ginger minced
  • Salt and pepper to taste

For Garnishing:

  • Fresh cilantro for garnish

Instructions

  • Preheat the oven to 400°F (200°C) so the chicken and vegetables caramelize without drying out.
  • In a large bowl, whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth.
  • Add chicken pieces and toss to coat evenly. Marinate for at least 15 minutes or up to an hour for deeper flavor.
  • Line a sheet pan with parchment paper. Spread the chicken, bell peppers, and onions in a single layer so they roast evenly.
  • Drizzle any leftover marinade on top, season lightly with salt and pepper, and roast for 20 minutes. Toss halfway through for even cooking.
  • Add cashews to the pan and roast for another 10–15 minutes until the chicken is cooked and the cashews turn golden.
  • Remove from the oven, let cool slightly, and sprinkle with chopped cilantro. Serve warm over rice, noodles, or quinoa.