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sheet pan cashew chicken on a baking sheet

Jessica's Sheet Pan Cashew Chicken

Delicious sheet pan cashew chicken packed with a rainbow of veggies for the perfect weeknight dinner! This easy, healthy cashew chicken recipe is wonderful served with a side of rice or cauliflower rice and makes the best meal prep for busy weeks.

Course Dairy Free, Dinner, Gluten Free, Grain Free, Lunch, Paleo
Cuisine American
Keyword cashew chicken, sheet pan cashew chicken
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 423 kcal
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons toasted sesame oil (or regular sesame oil is fine)
  • 3 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • 1 red bell pepper, chopped into large chunks
  • 1 orange bell pepper, chopped into large chunks
  • 1 yellow bell pepper, chopped into large chunks
  • 1 red onion, chopped into large chunks
  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup raw unsalted cashews
  • Cooked brown or white rice, for serving
  • Chopped fresh scallions or chives, for topping
  • Toasted sesame seeds, for topping

Instructions

  1. Preheat the oven to 425 degrees F.
  2. In a bowl, whisk together the soy sauce, honey, vinegar, sesame oil, garlic and ginger.
  3. Place the bell peppers and onion on a baking sheet and cover them with half of the sauce. Toss well. Roast in the oven for 15 minutes. Meanwhile, place the chicken in a bowl and cover it with the remaining sauce.
  4. After 15 minutes, push all the vegetables to one side. Place the chicken pieces in the marinade on the baking sheet. Add the cashews as well. Roast for 12 to 15 minutes, until the chicken is cooked through.
  5. Toss everything together on the sheet before servings. Serve over rice and sprinkle with scallions and sesame seeds.

Recipe Notes

Leftovers stay good in the fridge for 2-3 days

To meal prep

  1. Make the sauce ahead of time and store it in the fridge.
  2. Chop the vegetables and the chicken and store separately in sealed containers in the fridge.
  3. Cook the rice the day before and store it in the fridge (if serving with rice).
Nutrition Facts
Jessica's Sheet Pan Cashew Chicken
Amount Per Serving (1 serving (without rice))
Calories 423 Calories from Fat 206
% Daily Value*
Fat 22.9g35%
Saturated Fat 3.4g21%
Carbohydrates 36g12%
Fiber 4.9g20%
Sugar 17.8g20%
Protein 22.4g45%
* Percent Daily Values are based on a 2000 calorie diet.