Sheet Pan Chicken and Peppers with Cashews is the kind of vibrant, fuss-free dinner that makes you wonder why you ever bothered with takeout. This dish is loaded with juicy chicken, a trio of colorful bell peppers, crunchy cashews, and a punchy, savory-sweet sauce that comes together in a flash. Best of all, everything roasts together on one pan, letting the flavors mingle and deepen while you get the table set or just relax. Whether you’re feeding your family or meal-prepping for the week, this recipe is a guaranteed crowd-pleaser that brings a little wow to any weeknight.
Ingredients You’ll Need
The beauty of Sheet Pan Chicken and Peppers with Cashews is in its simplicity—each ingredient plays an important role, from tender chicken and crisp veggies to the nutty crunch of cashews. Here’s what you’ll need, plus a few tips to make every bite shine.
- Boneless, skinless chicken thighs (1 ½ pounds): Juicy and full of flavor, thighs stay moist during roasting and soak up the marinade beautifully.
- Soy sauce or tamari (2 tablespoons): Adds salty, umami depth; use tamari for a gluten-free version.
- Sesame oil (1 tablespoon): Just a splash brings that signature nutty aroma and taste.
- Rice vinegar (1 tablespoon): Gives a gentle tang that brightens the whole dish.
- Honey (1 tablespoon): A touch of sweetness balances out the savory and makes the sauce irresistible.
- Garlic cloves, minced (2): For that classic, mouthwatering aroma and spicy kick.
- Fresh grated ginger (1 teaspoon): Adds a warm, zesty zing that pairs perfectly with the sauce.
- Red bell pepper, sliced (1): Sweet and vibrant, it adds a pop of color and crunch.
- Yellow bell pepper, sliced (1): Milder and just as colorful—variety makes every forkful exciting.
- Green bell pepper, sliced (1): Slightly bitter, for a nice flavor contrast among the peppers.
- Small red onion, sliced (1): Roasts up tender and sweet, mingling with the peppers.
- Raw cashews (1 cup): Toast up golden and crunchy in the oven, bringing a buttery bite.
- Olive oil (2 tablespoons): Helps veggies roast to tender, caramelized perfection.
- Salt (1/2 teaspoon): Simple, but brings all the flavors together.
- Black pepper (1/4 teaspoon): Just a touch for a little warmth and spice.
- Sliced green onions and sesame seeds (for garnish): These finish the dish with freshness and a bit of crunch.
How to Make Sheet Pan Chicken and Peppers with Cashews
Step 1: Preheat and Prep Your Pan
Begin by preheating your oven to 400°F (200°C) so it’s perfectly hot when you’re ready to roast. Line a large baking sheet with parchment paper for easy cleanup and to keep everything from sticking. This simple step means less mess later, letting you focus on enjoying the meal!
Step 2: Whisk Up the Marinade
In a medium bowl, combine the soy sauce (or tamari), sesame oil, rice vinegar, honey, minced garlic, and fresh ginger. Whisk until everything is beautifully blended and aromatic. This sauce is the backbone of Sheet Pan Chicken and Peppers with Cashews, infusing the chicken with layers of flavor while keeping it tender and juicy.
Step 3: Marinate the Chicken
Add your bite-sized chicken thigh pieces to the bowl with the marinade. Toss well to coat every piece, making sure that delicious sauce seeps into every nook and cranny. Let the chicken marinate for 10 to 15 minutes—just enough time to chop your veggies and let the flavors infuse.
Step 4: Arrange Veggies and Cashews
Spread the sliced bell peppers, red onion, and raw cashews out in a single layer on your prepared sheet pan. Drizzle everything with olive oil, then sprinkle with salt and black pepper. Give it all a quick toss right on the pan to ensure even seasoning and a golden, caramelized finish.
Step 5: Add the Chicken
Using tongs or a slotted spoon, arrange the marinated chicken pieces evenly over the bed of veggies and cashews. This setup ensures the chicken juices drip down and flavor the vegetables, while everything roasts to perfection together.
Step 6: Roast to Perfection
Slide the sheet pan into your hot oven and roast for 25 to 30 minutes, tossing everything halfway through so the veggies and cashews get toasty and the chicken cooks evenly. You’ll know it’s ready when the chicken is cooked through and the vegetables are tender with those irresistible caramelized edges.
Step 7: Garnish and Serve
Once everything is roasted, sprinkle with sliced green onions and sesame seeds for a fresh, crunchy finish. Serve hot and get ready for the chorus of “yum!” at your table.
How to Serve Sheet Pan Chicken and Peppers with Cashews
Garnishes
A shower of sliced green onions and a sprinkle of sesame seeds bring color, crunch, and a burst of freshness that makes every plate pop. These classic toppings also add that final restaurant-worthy touch to your Sheet Pan Chicken and Peppers with Cashews.
Side Dishes
This dish is fantastic spooned over fluffy jasmine rice, nutty brown rice, or even cauliflower rice if you want to keep it lighter. For a noodle twist, try serving alongside lo mein or soba. If you’re in the mood for something green, a simple cucumber salad or steamed broccoli is the perfect complement.
Creative Ways to Present
For a fun twist, pile the Sheet Pan Chicken and Peppers with Cashews into lettuce cups for a fresh, hand-held meal. Or, serve on a big platter family-style with a bowl of extra sauce or chili crisp on the side—let everyone customize their perfect bite. You can even turn leftovers into a vibrant wrap or grain bowl for lunch the next day.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Sheet Pan Chicken and Peppers with Cashews in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as they sit, making leftovers extra delicious for quick lunches or next-day dinners.
Freezing
While the chicken and peppers freeze quite well, the cashews can soften a bit in the freezer. If you want to freeze, portion the cooled mixture into freezer-safe containers and freeze for up to three months. For best results, consider adding a fresh sprinkle of toasted cashews after reheating.
Reheating
To reheat, simply pop your leftovers in a skillet over medium heat until warmed through, or microwave in short bursts, stirring occasionally. If you want to revive that roasted crunch, spread leftovers on a sheet pan and warm in a 350°F oven for about 10 minutes.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well, just keep an eye on the cooking time since breast meat can dry out a bit faster than thighs. Cut into similar bite-sized pieces and check for doneness around the 20-25 minute mark.
What if I have a nut allergy?
No problem—just leave out the cashews or substitute with roasted chickpeas or crunchy seeds for a nut-free crunch. The dish will still be packed with flavor and texture!
How can I make this dish spicier?
If you like a little heat, add a pinch of red pepper flakes or drizzle with chili oil before roasting. You can also stir in some sriracha or chopped fresh chilies to the marinade for a fiery kick.
Can I double the recipe for a crowd?
Definitely! Just use two sheet pans to avoid overcrowding, and rotate them halfway through roasting for even cooking. This way, everyone gets perfectly caramelized veggies and juicy chicken.
Is Sheet Pan Chicken and Peppers with Cashews suitable for meal prep?
Yes, it’s perfect for meal prep! Portion into individual containers and enjoy throughout the week. The flavors only improve with time, making your lunches something to look forward to.
Final Thoughts
If you’re looking for a meal that’s easy, colorful, and full of bold flavors, Sheet Pan Chicken and Peppers with Cashews is about to become your new favorite. Give it a try, play with your favorite sides and garnishes, and watch how quickly it disappears from your table!
Print
Sheet Pan Chicken and Peppers with Cashews Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
A simple and flavorful sheet pan chicken recipe featuring tender chicken thighs roasted with colorful bell peppers, crunchy cashews, and a savory Asian-inspired marinade. Perfect for an easy weeknight dinner, this one-pan meal combines sweet, tangy, and umami flavors, garnished with green onions and sesame seeds.
Ingredients
Marinade and Chicken
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
Vegetables and Others
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 1 cup raw cashews
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Sliced green onions and sesame seeds for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce or tamari, sesame oil, rice vinegar, honey, minced garlic, and grated ginger until well combined to create a flavorful marinade.
- Marinate the Chicken: Add the bite-sized chicken thigh pieces to the marinade and toss to coat thoroughly. Let the chicken marinate for 10–15 minutes while you prepare the vegetables to enhance the flavor.
- Arrange Vegetables and Cashews: Spread the sliced red, yellow, and green bell peppers, along with the sliced red onion and raw cashews, evenly across the prepared baking sheet. Drizzle them with olive oil and season with salt and black pepper for balanced seasoning.
- Add the Chicken: Arrange the marinated chicken pieces evenly over the bed of vegetables and cashews to ensure even cooking and flavor distribution.
- Roast: Place the sheet pan in the preheated oven and roast for 25–30 minutes, tossing halfway through the cooking time. Cook until the chicken is fully cooked through and the vegetables are tender and slightly charred for a smoky flavor.
- Garnish and Serve: Once out of the oven, sprinkle sliced green onions and sesame seeds over the dish for freshness and texture. Serve hot over rice, cauliflower rice, or noodles if desired.
Notes
- Serve this dish over white or brown rice, cauliflower rice, or your favorite noodles for a complete meal.
- For a nut-free option, omit the cashews entirely or substitute with roasted peanuts if preferred.
- Using tamari makes this recipe gluten-free; otherwise, regular soy sauce contains gluten.
- Letting the chicken marinate longer (up to 30 minutes) can intensify the flavors, but avoid marinating too long to prevent the chicken from becoming too soft.
- Feel free to add other vegetables like snap peas or zucchini for variety.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 7g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg
