Description
This Easy Sheet Pan Cashew Chicken is a quick, healthy weeknight dinner that’s ready in just 30 minutes! Tender chicken thighs are coated in a sweet and savory Asian-inspired sauce with honey, soy sauce, and sesame oil, then roasted alongside crisp bell peppers and crunchy cashews. One pan, minimal cleanup, maximum flavor!
Ingredients
1 ½ lbs boneless chicken thighs, cubed
1 red bell pepper, chopped
1 cup unsalted cashews
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons honey
2 tablespoons sesame oil
1 tablespoon rice vinegar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
Parchment paper for lining the baking sheet
Optional garnish: sliced green onions, sesame seeds
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Pat the chicken thighs dry with paper towels and cut into bite-sized cubes (about 1.5 inches).
3. In a large bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger until well combined.
4. Add the cubed chicken to the marinade and toss to coat evenly. Let sit for 15-20 minutes at room temperature.
5. Spread the marinated chicken and chopped bell peppers evenly on the prepared baking sheet in a single layer, making sure pieces aren’t touching too much.
6. Roast in the preheated oven for 20-25 minutes, tossing everything halfway through (around the 12-minute mark) for even browning.
7. At the 20-minute mark, sprinkle the cashews over the top and return to the oven for the final 5 minutes to toast them lightly.
8. Check that chicken has reached an internal temperature of 165°F (74°C) and has golden-brown edges.
9. Let rest for 3-5 minutes before serving to allow juices to redistribute.
10. Serve over steamed rice, quinoa, or cauliflower rice. Garnish with sliced green onions and sesame seeds if desired.
Notes
Chicken thighs work best for this recipe because they stay juicier than breasts. If using chicken breasts, reduce cooking time to 18-20 minutes.
Don’t skip the marinating step – even 15 minutes makes a big difference in flavor and tenderness.
Make sure not to overcrowd the pan or the chicken will steam instead of roast. Use two pans if needed.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
For a spicy version, add 1-2 tablespoons of sriracha or chili garlic sauce to the marinade.
For keto/paleo, substitute honey with sugar-free maple syrup and use coconut aminos instead of soy sauce.
This recipe is perfect for meal prep – portion with rice into containers for easy grab-and-go lunches.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1
- Calories: 425
- Sugar: 9
- Sodium: 780
- Fat: 24
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 35
- Cholesterol: 135
Keywords: sheet pan cashew chicken, easy chicken recipe, one pan dinner, cashew chicken, healthy chicken recipe, weeknight dinner, asian chicken