Sheet Pan Red Pepper
Cashew Chicken
Sesame, roasted red pepper with moist and tender chicken – it’s really good. Coconut aminos and fish sauce add the right about of salt and sweetness. Add in some sriracha hot sauce, roasted cashews and garnish with fresh cilantro.
Oh, so good. I served this with jasmine rice and scallion filled wontons. Yes, it was a good meal.
Do you ever want a stir fry without actually stir frying? I know it sounds strange – but sometimes I just want the oven to do the work and not have to mess up my stove top and have the oil splatter everywhere.
Well this recipe is your answer. Its cooked in the oven on a baking sheet pan and you only have to toss things twice. It’s easy and the clean up is even easier and quicker.
Let's talk peppers
I love using bell peppers in recipes. I know not everyone is a fan but the colors, texture and flavor can totally transform a dish.
Red Bell Peppers – tend to be more sweet. Along with yellow and orange. Many like to eat them raw.
Green Bell Peppers – I’ve heard people say they like ALL peppers, except green. Yes, they tend to have a sharper flavor but can add so much to a dish when sautéed and mixed with a great sauce.
Here are other easy chicken recipes!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Sheet Pan Red Pepper Cashew Chicken
- Total Time: 40 minutes
- Diet: Gluten Free
Description
Easy stir fried taste on a sheet tray – finish with cashews and cilantro
Ingredients
Scale
- 4 boneless skin less chicken thighs
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1 tablespoon tapioca flour
- 2 tablespoons toasted sesame oil
- 1 tablespoon coconut aminos
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon sriracha (or other hot sauce)
- 1/2 cup roasted cashews (whole, halves or pieces)
- 1 cup Enoki mushrooms (or other gourmet mushrooms)
- 1 teaspoon sesame seeds
- small handful of cilantro
Instructions
- Preheat your oven to 425F.
- On a baking sheet tray, mix together the chicken, bell pepper, onion and tapioca flour. Toss to coat.
- Add in the sesame oil, coconut aminos, fish sauce, brown sugar and sriracha. Toss to full coat everything. Let sit until the oven is heated – best to let marinade for 15-20 minutes while your oven heats up.
- Roast for 12 minutes. Remove and turn the chicken over and lightly toast the peppers and onions. Sprinkle with the cashews and mushrooms. Return the baking tray back to the oven for 10 minutes.
- Remove from the oven. Sprinkle the sesame seeds and cilantro on top.
- Serve with jasmine rice or rice noodles and extra hot sauce or soy sauce.
- Prep Time: 25
- Cook Time: 15
- Method: oven
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Hi, I'm Kat. Thanks for being here.
I’m thrilled to share all my gluten free Personal Chef recipes with you.
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you can make with all purpose flour.
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