Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights Recipe
If a dish could have its own superhero cape, the Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights would be wearing it with pride. This vibrant, flavor-packed meal combines tender bites of chicken with colorful peppers, sweet onions, and toasty cashews, all coated in a crave-worthy Asian-inspired marinade. The best part? Everything comes together on a single sheet pan, making cleanup just as breezy as prep. Whether you’re juggling work, family, or just craving a takeout-style dinner with way less fuss, this recipe is the secret weapon for quick, satisfying weeknight meals.
Ingredients You’ll Need
Every star in this lineup works its magic to create a dish that’s equal parts savory, sweet, and crunchy. Keep it simple — these familiar ingredients team up to deliver bold flavor while keeping effort low on those action-packed evenings.
- Chicken breasts: Boneless, skinless, and cut into bite-sized pieces for ideal tenderness and speedy cooking.
- Red bell pepper: Chopped for a sweet pop of color and subtle crunch.
- Green bell pepper: Chopped for earthy undertones and vibrant contrast.
- Red onion: Diced for mild sweetness and a burst of color after roasting.
- Unsalted cashews: Add irresistible crunch and nutty flavor — unsalted keeps the sodium in check.
- Soy sauce: The marinade’s salty backbone, balancing all the flavors together.
- Honey: Brings a lovely sweetness that caramelizes beautifully in the oven.
- Rice vinegar: Lends acidity for brightness and depth.
- Sesame oil: Just a tablespoon transforms the aroma and adds that classic nutty flair.
- Garlic: Freshly minced cloves infuse the marinade with savory warmth.
- Ginger: A little bit, finely minced, brings zip and gentle heat.
- Salt and pepper: Added to taste, for perfect seasoning.
- Fresh cilantro: Sprinkle on top as garnish for fresh, herby finish.
How to Make Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights
Step 1: Preheat the Oven
Let’s get things started right! Preheating your oven to 400°F (200°C) means everything will roast up golden and delicious. Giving your oven a head start ensures that all the flavors seal in the moment your chicken and veggies hit the hot sheet pan.
Step 2: Make the Marinade
Grab a large mixing bowl and whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. This marinade is a powerhouse combination; it’s sweet, savory, aromatic, and impossible to resist. Take an extra minute to make sure it’s well blended — every piece will thank you!
Step 3: Marinate the Chicken
Time for your chicken to take a flavor bath! Add your bite-sized chicken pieces to the marinade, tossing gently so every morsel gets coated. Even just 15 minutes of marinating works wonders, but if your schedule allows, letting it soak a bit longer deepens the taste even more.
Step 4: Prepare the Sheet Pan
Arrange the marinated chicken with chopped bell peppers and diced red onion across your sheet pan, making sure everything spreads out nicely in a single layer. This ensures even roasting: crisp edges, juicy chicken, and perfectly cooked veggies in every bite.
Step 5: Add Seasoning
Don’t let any of that flavorful marinade go to waste! Drizzle whatever remains over your chicken and veggies, then sprinkle with salt and pepper to your personal taste. This quick step dials up the taste without any extra effort.
Step 6: Bake the Chicken
Slide your sheet pan into the preheated oven and bake for 20 minutes. After this, give everything a gentle stir. This helps the veggies and chicken roast evenly and develop a crave-worthy, slightly caramelized finish.
Step 7: Add the Cashews
After that initial roast, sprinkle the unsalted cashews evenly over the top. Pop the pan back into the oven for 10–15 minutes more, until the chicken is cooked through and the cashews toast up a gorgeous golden brown. The contrast of silky chicken and crunchy nuts is pure dinnertime bliss.
Step 8: Garnish and Serve
Finish with a flourish! Out of the oven, rain down fresh cilantro over your steaming sheet pan. The bright, clean flavor ties everything together. Spoon your Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights over rice or noodles, grab a fork (or chopsticks), and dig in!
How to Serve Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights
Garnishes
A sprinkle of freshly chopped cilantro is the go-to finishing touch, but you can add even more flair: think sliced green onions, a little extra toasted sesame seed, or a squeeze of lime for a fresh citrus pop. These simple garnishes elevate aroma, color, and flavor with barely any extra work.
Side Dishes
Pair your Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights with a fluffy bowl of jasmine rice, nutty brown rice, or a nest of tender Asian noodles for a truly fulfilling meal. If you’re feeling extra healthy, a steamed veggie side such as bok choy or snap peas also shines alongside this main.
Creative Ways to Present
For a fun twist, serve cashew chicken lettuce wraps for a crunchy, handheld option perfect for picky eaters or party platters. Or, try loading the mixture over a crisp salad for a lighter take that still delivers all the fabulous flavor you love in the Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights.
Make Ahead and Storage
Storing Leftovers
Got extras? Pop any leftover chicken and veggies into an airtight container and refrigerate for up to 3–4 days. The flavors actually deepen a bit overnight, making incredible next-day lunches or fuss-free dinners.
Freezing
If your week is extra hectic, you’ll be relieved to know this dish freezes well. Cool everything completely, then transfer to freezer-safe containers. The Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights can be frozen for up to 2 months — just thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a microwave-safe dish or warm it in a skillet over medium-low heat. To preserve the cashew crunch, you can even toss them in separately at the end. Add a splash of water or extra soy sauce if the mixture seems a little dry.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are slightly juicier and offer a richer flavor. Just ensure they’re boneless and cut into similar bite-sized pieces for even cooking with the rest of the sheet pan ingredients.
What if I don’t have rice vinegar?
Rice vinegar brings a mild tang, but you can substitute apple cider vinegar or even lemon juice in a pinch. The key is to add a splash of acidity to balance out the sweetness and saltiness in the marinade.
Is this recipe gluten-free?
To make this recipe gluten-free, use tamari or a certified gluten-free soy sauce. Double-check your other ingredients (like the cashews) to make sure everything fits your needs.
Can I add other vegetables?
Definitely! The Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights is super flexible. Try adding broccoli florets, snap peas, or zucchini — just keep everything in uniform pieces so they roast at the same rate.
How do I make it spicier?
If you’re craving a little heat, toss in a pinch of red pepper flakes or a swirl of chili garlic sauce into the marinade before coating the chicken. It’s an easy way to dial up the zing without overwhelming the other flavors.
Final Thoughts
Once you taste just how easy and rewarding this Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights is, you’ll want it in regular rotation. It’s a real dinnertime hero, filled with vibrant flavors and satisfying crunch, with barely any mess left behind. Give it a try — you might just fall in love with weeknight cooking all over again!
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Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights Recipe
- Total Time: 55-60 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Easy Sheet Pan Cashew Chicken recipe is perfect for busy weeknights. Tender chicken, crunchy cashews, and colorful veggies come together in a flavorful marinade, all cooked on one sheet pan for easy cleanup.
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:
- 1/4 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: Preheat your oven to 400°F (200°C).
- Make the Marinade: Mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl.
- Marinate the Chicken: Coat chicken in the marinade and let sit for 15 minutes.
- Prepare the Sheet Pan: Arrange chicken, peppers, and onion on a sheet pan.
- Add Seasoning: Drizzle remaining marinade, salt, and pepper over the chicken and veggies.
- Bake the Chicken: Bake for 20 minutes, stir, then bake for an additional 10-15 minutes.
- Add the Cashews: Sprinkle cashews over the chicken and veggies and bake until cooked.
- Garnish and Serve: Sprinkle cilantro over the top and serve hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 14g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
Keywords: Sheet Pan Cashew Chicken, Easy Chicken Recipe, Weeknight Dinner Recipe
