Easy Crispy Cashew Chicken Made on One Sheet Pan Delight

A delightful and versatile recipe for Crispy Cashew Chicken Made on One Sheet Pan, perfect for busy weeknights.

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Course: Dinner

Cuisine: Asian

Keyword: Crispy Cashew Chicken, gluten-free, healthy recipe, Quick Meal, Sheet Pan Dinner

Prep Time: 15

Cook Time: 30

Resting Time: 5

Total Time: 50

Servings: servings

Calories: 400kcal

Equipment

Oven
Mixing Bowl
Sheet Pan
Parchment Paper

Ingredients

For the Chicken

1 pound Boneless, Skinless Chicken Breasts or chicken thighs for more flavor
¼ cup Soy Sauce or Tamari use tamari for gluten-free option

For the Vegetables

2 cups Bell Peppers Red & Green
1 medium Red Onion or yellow onion for milder flavor
3 cloves Garlic minced
1 tablespoon Fresh Ginger grated

For the Crunch

½ cup Unsalted Cashews or replace with almonds/peanuts

For the Marinade

2 tablespoons Honey or maple syrup for vegan option
2 tablespoons Rice Vinegar or white wine vinegar
1 tablespoon Toasted Sesame Oil do not skip for authentic taste

Instructions

How to Make Crispy Cashew Chicken

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and fresh ginger until smooth.
Marinate the chicken for at least 15 minutes, up to 4 hours for deeper flavor.
Arrange the chicken, surround with bell peppers and red onion, and drizzle remaining marinade over veggies.
Bake for about 20 minutes without opening the oven door.
Stir gently and sprinkle unsalted cashews over everything; bake for an additional 10-15 minutes until chicken is cooked through.
Rest for 5 minutes before serving, optionally garnish with fresh cilantro.

Notes

Serve over fluffy jasmine rice or cauliflower rice for a complete meal. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.

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