Sheet Pan Chicken and Peppers with Cashews. An Everyday Dinners Sneak Peek!
This sheet pan cashew chicken is the perfect weeknight dinner! The sauce is delish and my method for cooking the veggies and chicken works great, bringing the meal together in about 30 minutes. We adore this meal, which you can find inside my new book, Everyday Dinners!
I can barely contain my excitement – we are TWO WEEKS away from the launch of Everyday Dinners!
And I’m back today sharing one more sneak peek recipe with you before the launch. This sheet pan cashew chicken is in permanent rotation in our house – and it’s so delicious and satisfying. I can’t even explain how hard it has been to keep this recipe from you until now!
But first! Let’s talk Everyday Dinners!
It comes out in TWO WEEKS! May 4th, to be exact. Everyday Dinners is LOADED with – you guessed it – dinner recipes! They are perfect for busy weeknights, all include meal prep tips and tricks and are absolutely DELISH if I do say so myself.
If you preorder a copy today, you get not only Everyday Dinners when it releases on May 4, but you also get the free (!!!) bonus cookbook too!
And! You can preorder a signed copy (!!!) from Penguin Bookshop! Perfect, just in time for Mother’s Day. There are a limited number of signed copies, so if you’d like a signed book, grab one HERE!
YOU CAN PREORDER FROM:
Regardless of where you order you book, everyone can also get a signed book plate, essentially giving you a signed copy of the book.
In order to get a signed book plate for your book, you must follow these instructions below.
- Forward (or send a screenshot of your order) to firstname.lastname@example.org
- Include your name and full mailing address. The signed book plate will be arriving via snail mail (so you can stick it in your book!) and we will need your full mailing address to send it to you.
The book plates will ship separately from your book and may arrive before your book, so be sure to hold on to it!
Now back to our cashew chicken.
Sheet pan meals are so tricky. While I love how easy they seem, it’s difficult to figure out cook times and make sure everything on the pan cooks perfectly. You know?
It’s also easy to crowd the pan, which makes everything steam instead of roast. And then you lose lots of flavor.
Um, no thanks!
I use my go-to method for sheet pan meals for this recipe – and you’ve seen it before in my fajita and salmon recipes too. I cook the vegetables first, so they get all caramely and roasty and wonderful. You know, the best way to do veggies?!
After a nice little roast of those, I push them all over to the side and add the chicken and cashews. Do another roast and and we’re good to go!
The sauce thickens and the cashews get all golden and toasty too. We love it!
This meal is so wonderful served with some jasmine or basmati rice – even if you just get a one of the minute containers of it!
Leftovers are fantastic too – especially for lunch. I love how easily it comes together. It’s such a great example of the meals in Everyday Dinners. Super good, a huge crowd pleaser and one that everyone asks for over and over!
Sheet Pan Cashew Chicken
Sheet Pan Cashew Chicken
- 1/2 cup soy sauce
- 6 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons toasted sesame oil
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 red onion, chopped
- 2 boneless, skinless chicken breasts , cut into pieces
- 1 cup raw unsalted cashews
- brown or white rice, for serving
- toasted sesame seeds, for topping
- green onions or chives, for topping
- Preheat the oven to 425 degrees F. In a bowl, whisk together the soy sauce, honey, vinegar, sesame oil, garlic and ginger.
- Place the vegetables on the baking sheet and cover them with half of the sauce. Toss well. Roast in the oven for 12 to 15 minutes. Meanwhile, place the chicken in a bowl and cover it with the remaining sauce.
- After 15 minutes, push all the vegetables to one side. Place the chicken pieces in the marinade on the baking sheet. Add the cashews on the sheet as well. Roast again for 12 to 15 minutes, until the chicken is cooked through.
- Toss everything together on the sheet before serving. Serve over rice and sprinkle with green onions and sesame seeds.
Did you make this recipe?
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40 Comments on “Sheet Pan Chicken and Peppers with Cashews. An Everyday Dinners Sneak Peek!”
YUM!! I just started making a stovetop version of this to copy cat our favorite Thai restaurant using leftover rotisserie chicken. We add mushrooms and diced pineapple to ours too. I’ll have to try your version though, sounds much less hands on.
that sounds so good!!! love anything pineapple!
will be making this soon can i use mushrooms instead as am a vegetarian cant wait to buy cookbook for my birthday on 19 September perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
finally preordered my copy of the book! took me long enough but I’m so excited!
thank you so much caitlin!
Hi! Can you use regular sesame oil instead of toasted ?
yes you can!
Do you pour in the marinade on the sheet pan along with the chicken?
yes! i do everything in the bowl, right onto the pan!
I made this last night and it was delicious. Trying the sheet pan salmon and potatoes tonight :)
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Loved everything about this recipe-fast-simple-colourful and delicious! Thank you so much! This will be a regular on the dinner rotation FOR SURE!!!
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OH MY GOODNESS! Im not a realluy great “chinese food” chef and this was the easiest and most delicious recipe I have ever made! Sweet, salty, savory, crunchy, full of protein, low in calories (per serving) and just absolutely wonderful! I MUST MAKE THIS FOR MY FAMILY!!
So Simple and yet SOO GOOODDD
Thanks for sharing this recipe! Denver concrete company
My family loves cashew anything so I was eager to try this recipe. In addition to the peppers and onion, I added a couple of our favorite veggies (broccoli & mushrooms) to the veggie mix. We all LOVED how this turned out. It’s a great stir fry-like recipe without all the mess of stir-frying. I’ll definitely be making this again!
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Hi. Made it tonight and it was delicious! My husband loved it, too. Thank you for your amazing work. Greetings from Germany;-)
This was good but first of all, I thought there was too much liquid to properly “roast” the veggies…..seemed more like steaming them. Also, I used parchment which was a mistake. All of the liquid got under it and baked onto my sheet pan making it nearly impossible to clean. Next time I will line with foil for easier cleanup. I will definitely try this again, reducing the amount of marinade though. Great flavor!
I tried lining my pan with foil and the same thing happened – everything steamed instead of getting dark and saucy like in her pictures.
yes this is why i don’t line the pan!
I am excited to try this tomorrow! Do you have any recommendations on the type of soy sauce to use? I feel like it chlan change the flavors quite a bit depending on the brans
Could I substitute roasted unsalted cashews if my store doesn’t have raw cashews?
Did you end up using roasted cashews? I came to ask this very question.
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Flavor is spot on, the sauce doesn’t thinker though so remained watery. I think stove top skillet version may be better or possibly try adding a tablespoon of corn starch to the sauce?
I just got Everyday Dinners this week, and this was my first recipe from the book! Delicious! We added broccoli because roasted broccoli is delicious, but everything was so flavorful. Served it over rice and already looking forward to leftovers tomorrow. Can’t wait to try more Everyday Dinners recipes!
Really really good! The sauce is a little runny but so flavorful. Added green beans .
We can’t do sesame – should I omit or switch it to something else?
Hello! Making this now, and noticing the sauce is burning a bit when I added the chicken —is that normal or did I not add enough sauce maybe?
Never mind, I followed the rest of the recipe exactly and it turned out spectacular! Thank you!
Very good! Next time I won’t line the pan so the sauce gets thicker. Wondering though- your pictures show green pepper in addition. To the red and orange, and that isn’t in the recipe?
This was delish and so easy! I did stir in a cornstarch slurry at the end of cooking time to thicken the sauce a bit.
I am made this tonight for the second time. It is absolutely delish!! I marinated the vegies and chicken with the sauce for an hour, used two medium cookie sheets lined with nonstick foil and cooked the meat and vegies at the same time but on separate pans, stirred every 15 minutes and continued cooking until the sauce thickened and glazed, then mixed meat and vegies together and served on riced cauliflower. Took closer to 45 min for mine to thicken, just keep cooking, it thickens up and gets a beautiful glaze and my husband spooned the extra sauce on his rice. And nothing leaks under nonstick foil as it is heavier and clean up is a breeze. This recipe is now a regular in our house, thank you!
Great recipe. Can you provide the nutritional information please?
Unfortunately, 30 minutes is all we got nowadays so if this recipe works, I’ll be very thankful. It does look delicious though.
Hi, thanks for sharing such a great article about SHEET PAN CHICKEN AND PEPPERS WITH CASHEWS. AN EVERYDAY DINNERS SNEAK PEEK!