Description
Simple, one-pan dinner: tender chicken, colorful peppers and onions, a sticky-sweet soy glaze, and crunchy cashews roasted right on the baking sheet. Ready in about an hour total with only ~15 minutes active work.
Ingredients
Scale
Chicken & Veggies
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into wedges or large dice
- 1 cup unsalted cashews
Sauce / Marinade
- ¼ cup soy sauce (use tamari for GF)
- 3 tbsp honey (or maple/agave for vegan)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated or minced
- Salt and freshly ground black pepper, to taste
To finish
- Fresh cilantro leaves, chopped (optional, for garnish)
Instructions
- Heat the oven to 400°F (200°C). Line a large baking tray with parchment or foil for easier cleanup.
- In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic and ginger until smooth. Taste and add a pinch of salt or pepper if needed.
- Add the chicken pieces to the bowl and toss them in the sauce so they’re well coated. Let the chicken sit for at least 15 minutes to absorb flavor (longer is fine in the fridge).
- Scatter the bell peppers and red onion across the prepared sheet pan. Spread the marinated chicken among the vegetables in a single layer so everything roasts instead of steams. Drizzle any leftover sauce from the bowl over the top.
- Slide the pan into the hot oven and roast for 20 minutes. Then remove the tray, stir everything gently to promote even browning, and return it to the oven.
- After stirring, sprinkle the cashews over the chicken and vegetables, then roast another 10–15 minutes until the chicken reaches 165°F and edges are caramelized.
- Remove from the oven, let the pan rest for a minute, then scatter chopped cilantro over the top if using. Serve immediately over steamed rice, noodles, or cauliflower rice.
Notes
- Short on time? Cut the chicken into slightly smaller pieces to speed up cooking.
- Nut-free? Use toasted pumpkin seeds instead of cashews.
- No soy? Coconut aminos work as a lower-sodium, soy-free alternative.
- For extra char: Broil 1–2 minutes at the end — watch closely so the cashews don’t burn.
- Make it ahead: Marinate chicken the night before and refrigerate; assemble and bake when ready.