Ingredients
Marinade and Sauce
- ⅓ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons toasted sesame oil (or regular sesame oil)
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
Vegetables
- 1 red bell pepper, chopped into large chunks
- 1 orange bell pepper, chopped into large chunks
- 1 yellow bell pepper, chopped into large chunks
- 1 red onion, chopped into large chunks
Main Ingredients
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup raw unsalted cashews
For Serving and Topping
- Cooked brown or white rice, for serving
- Chopped fresh scallions or chives, for topping
- Toasted sesame seeds, for topping
Instructions
- Preheat the oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the vegetables and chicken.
- Make the marinade: In a bowl, whisk together the soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, and freshly grated ginger until well combined.
- Prepare vegetables and start roasting: Place the chopped red, orange, and yellow bell peppers along with the red onion on a baking sheet. Pour half of the prepared marinade over them and toss well to coat. Roast in the oven for 15 minutes.
- Marinate chicken: While the vegetables are roasting, place the cubed chicken breasts in a separate bowl and cover them with the remaining half of the sauce to marinate.
- Add chicken and cashews to the sheet pan: After vegetables have roasted for 15 minutes, push them to one side of the sheet pan. Arrange the marinated chicken pieces on the empty side along with raw unsalted cashews.
- Roast chicken and cashews: Return the sheet pan to the oven and roast for an additional 12 to 15 minutes, or until the chicken is completely cooked through and the cashews are toasted.
- Toss and serve: Remove the sheet pan from the oven, toss all components together on the pan to combine the flavors, then serve over cooked brown or white rice. Garnish with chopped scallions and toasted sesame seeds.
Notes
- You can substitute cauliflower rice for brown or white rice for a lower-carb option.
- Use raw cashews to get the best texture after roasting; avoid pre-roasted or salted cashews.
- Adjust honey quantity to make the sauce less or more sweet according to your preference.
- Ensure chicken pieces are roughly the same size for even cooking.
- If sesame oil is unavailable, a neutral oil can be used though flavor profile will slightly change.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
- Diet: Halal
