Cashew Miso Sheet Pan Dinner

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.

Print Recipe Pin Recipe

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.

Tried this recipe?

Let us know how it was!