Sheet Pan Cashew Chicken Recipe
Sheet Pan Cashew Chicken is an absolute game-changer for your weeknight dinner lineup—savory, colorful, and satisfyingly crunchy, it brings together restaurant-level flavor with the simplicity of a single pan. Tender chicken, crisp bell peppers, and buttery cashews get roasted to perfection in a sweet-salty glaze, then served over a bed of steaming rice. If you’re craving a dish that’s just as easy to make as it is impressive on the table, this is one you’re about to reach for again and again.
Ingredients You’ll Need
You’ll be amazed at how just a handful of pantry staples and fresh veggies come together to create the rich layers of taste and texture in this Sheet Pan Cashew Chicken. Each ingredient fulfills a delicious purpose—so don’t skip a thing!
- Soy sauce: This umami powerhouse is the base for your sauce, bringing balanced saltiness to every bite.
- Honey: Adds a natural sweetness that caramelizes in the oven, giving the chicken and veggies a beautiful glossy finish.
- Rice wine vinegar: A splash of acid to brighten everything up and keep flavors lively.
- Toasted sesame oil: Just a couple tablespoons add deep, nutty undertones that make the sauce sing.
- Garlic cloves, minced: Infuses the dish with aromatic flair—fresh is best for big flavor.
- Freshly grated ginger: Brings a warm, zesty kick and complements the natural sweetness of the dish.
- Red bell pepper, chopped: Offers juiciness and vibrant color—plus, it roasts up irresistibly sweet.
- Orange bell pepper, chopped: A slightly different sweetness from the red, and another pop of color.
- Red onion, chopped: Red onions mellow and caramelize as they roast, making every bite more delicious.
- Boneless, skinless chicken breasts, cut into pieces: The star protein that bakes juicy and tender in the sauce.
- Raw unsalted cashews: These add buttery crunch and soak up the sauce for extra flavor.
- Brown or white rice (for serving): The perfect fluffy base that makes this meal truly complete.
- Toasted sesame seeds (for topping): A finishing touch for crunch and a beautiful look.
- Green onions or chives (for topping): Sprinkle these on for freshness and a burst of color.
How to Make Sheet Pan Cashew Chicken
Step 1: Make the Flavor-Packed Sauce
Start by whisking together the soy sauce, honey, rice wine vinegar, toasted sesame oil, minced garlic, and freshly grated ginger in a bowl. This sauce is the backbone of your Sheet Pan Cashew Chicken—bold, balanced, and so fragrant you’ll want to dip a spoon in right away. Take a moment to inhale the aroma before you pour!
Step 2: Roast the Veggies
Grab your favorite sturdy sheet pan and scatter the red and orange bell peppers and red onion evenly across it. Pour half the sauce over the vegetables and toss them well with your hands (or a spatula) until every piece is glossy. Slide the pan into your preheated 425°F oven and let the veggies roast for 12 to 15 minutes, just until they start to soften and catch a bit of color on the edges.
Step 3: Add the Chicken and Cashews
While your veggies get a head start, place the cut chicken pieces into a bowl and pour over the rest of the sauce. Toss until the chicken is fully coated—this step ensures each bite is juicy and brimming with flavor. When the veggies have roasted, gently push them to one side of the pan. Lay the chicken pieces on the other side and scatter the raw cashews around the chicken. Return everything to the oven and roast for another 12 to 15 minutes, until the chicken is cooked through and the cashews look toasty and golden.
Step 4: Toss and Serve
Once everything is perfectly cooked, use a spatula to gently toss the chicken, veggies, and cashews together right on the sheet pan. The sauce will have thickened and coated each ingredient in sticky-sweet, savory goodness. Serve hot, spooned over a bowl of fluffy brown or white rice, for a complete meal that’s hearty and oh-so-satisfying.
How to Serve Sheet Pan Cashew Chicken
Garnishes
Finish your Sheet Pan Cashew Chicken with a sprinkle of toasted sesame seeds and a generous handful of thinly sliced green onions or chives. These simple toppings add crunch, color, and just the right hint of freshness to balance every bite.
Side Dishes
This dish is happy as a meal on its own, but if you’re craving something extra, a light cucumber salad or steamed broccoli makes a crisp and cooling counterpoint. For a fun twist, try adding a wedge of lime on the side for squeezing over just before eating—your taste buds will thank you!
Creative Ways to Present
Why not serve Sheet Pan Cashew Chicken on a big platter, family-style, with a scattering of sesame seeds and extra cashews for dramatic flair? For a lunch or potluck, spoon generous portions into lettuce cups for a fresh, hand-held approach. You can even tuck the chicken and veggies into warm wraps for a grab-and-go version with crunchy cashew surprises in every bite.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Sheet Pan Cashew Chicken along with its sauce, veggies, and cashews into an airtight container. It will keep beautifully in the fridge for up to 3 days, making it a perfect candidate for meal prep or next-day lunches.
Freezing
You can freeze fully cooled Sheet Pan Cashew Chicken for up to 2 months. Just place portions in freezer-safe bags or containers, squeezing out as much air as possible to protect those tender chicken bites and crisp veggies from freezer burn. Thaw overnight in the refrigerator before reheating.
Reheating
To enjoy your leftovers, reheat in a skillet over medium heat or in the microwave until everything is hot and the chicken is heated through. Add a splash of water or chicken broth if you’d like to revive the sauce and keep everything moist and delicious.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will be just as delicious here—possibly even juicier and more flavorful than breasts. Just cut them into similar-size pieces and keep an eye on cooking times, as they may take a few minutes longer to cook through.
Do I need to use raw cashews or can I substitute roasted?
Raw unsalted cashews are ideal since they roast alongside the chicken and veggies, soaking up all the saucy goodness without burning. If using roasted cashews, add them during the last 5 minutes so they stay crunchy and don’t get over-toasted.
Is Sheet Pan Cashew Chicken gluten-free?
The recipe as written uses soy sauce, which contains gluten. To make it gluten-free, simply swap in tamari or coconut aminos for the soy sauce—no one will ever know the difference!
Can I prep any ingredients ahead of time?
Definitely! You can chop the veggies and chicken the night before and mix up the sauce in advance, storing them separately in airtight containers in the fridge. When you’re ready to cook, everything comes together super quickly.
What other vegetables can I use?
Feel free to get creative—broccoli, snap peas, zucchini, or mushrooms would all be delicious additions or swaps. Just try to keep cut pieces similar in size so everything roasts evenly and at the same rate.
Final Thoughts
If you’re looking for an easy, vibrant meal that’s just as fun to make as it is to eat, Sheet Pan Cashew Chicken has you covered. Trust me, after one bite of the sticky glazed chicken, sweet peppers, and luscious cashews, you’ll be hooked. Give it a try, and don’t be surprised when it earns a permanent spot in your dinner rotation!
Print
Sheet Pan Cashew Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Sheet Pan Cashew Chicken is a delicious and easy one-pan meal that combines tender chicken, colorful bell peppers, crunchy cashews, and a flavorful sauce. Perfect for a quick weeknight dinner!
Ingredients
For the sauce:
- 1/2 cup soy sauce
- 6 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons toasted sesame oil
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
For the dish:
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 red onion, chopped
- 2 boneless, skinless chicken breasts, cut into pieces
- 1 cup raw unsalted cashews
- brown or white rice, for serving
- toasted sesame seeds, for topping
- green onions or chives, for topping
Instructions
- Preheat the oven: Preheat the oven to 425 degrees F. In a bowl, whisk together the soy sauce, honey, vinegar, sesame oil, garlic, and ginger.
- Prepare the vegetables: Place the peppers and onion on a baking sheet, toss with half of the sauce, and roast for 12-15 minutes.
- Marinate the chicken: Toss the chicken in the remaining sauce. After 15 minutes, move the vegetables to one side of the sheet, place the chicken and cashews on it, and roast for another 12-15 minutes.
- Finish and serve: Toss everything together on the sheet, serve over rice, and sprinkle with green onions and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 24g
- Sodium: 980mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg
Keywords: Sheet Pan Cashew Chicken, one-pan meal, chicken recipe, cashew chicken
