Cashew Miso Sheet Pan Dinner
A quick and flavorful Cashew Miso Sheet Pan Dinner loaded with tender chicken, roasted veggies, crunchy cashews, and a savory miso-ginger sauce. Easy weeknight recipe with big takeout-style flavor in just one pan.
Ingredients
For the miso sauce
- 3 tablespoons white or yellow miso paste
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 tablespoons orange juice or pineapple juice
- 3 cloves garlic minced
- 2 teaspoons freshly grated ginger
- 1 –2 teaspoons sriracha or chili crisp optional, for heat
- 2 teaspoons cornstarch for thicker sauce
For the sheet pan:
- 1 red bell pepper cut into large chunks
- 1 green bell pepper cut into large chunks
- 1 small head broccoli cut into bite-size florets
- 1 small red onion cut into wedges
- 2 medium carrots sliced on a diagonal
- 3 boneless skinless chicken breasts (1.5 lbs total), cut into 1-inch pieces
- 1 cup raw unsalted cashews
- 2 tablespoons neutral oil like avocado or grapeseed
- Kosher salt and black pepper to taste
For serving:
- Cooked Basmati rice
- Thinly sliced scallions
- Toasted sesame seeds
- Lime
Instructions
- Preheat oven to 425°F and line a large rimmed sheet pan with parchment.
- Whisk miso sauce as written.
- In a bowl, toss chicken with half the sauce.
- On the sheet pan, toss all veggies and cashews with remaining sauce plus neutral oil; spread in an even layer.
- Arrange chicken pieces over and among veggies.
- Roast 20–22 minutes, until chicken reaches 165°F and veggies are tender with browned edges.
- Toss everything together on the pan; if you reserved a tablespoon or two of sauce, drizzle it on now and serve with rice and toppings.