Sheet Pan Cashew Chicken

Introduction

If you’re in the mood for a meal that’s quick, delicious, and requires minimal effort, this Sheet Pan Cashew Chicken is the perfect solution! Tender pieces of chicken, roasted vegetables, and crunchy cashews come together with a savory, slightly sweet sauce, all cooked on one sheet pan for easy prep and cleanup. The best part? The sauce infuses the chicken and veggies with rich, umami-packed flavor, making every bite perfectly balanced and satisfying.

This dish is ideal for busy nights when you want something that feels like a restaurant-quality meal but doesn’t require hours of cooking. Plus, it’s super customizable—add your favorite veggies or adjust the sweetness of the sauce to suit your taste. Whether you’re cooking for a family dinner or just need something simple and delicious, this Sheet Pan Cashew Chicken will quickly become a weeknight favorite.

Ready to get started? Let’s dive right into this easy, flavor-packed recipe!

Why You’ll Love This Recipe

Here’s why you’ll love this Sheet Pan Cashew Chicken:

  • Simple and Quick: One pan, minimal prep, and only 30 minutes in the oven—dinner’s ready in no time!
  • Flavor-packed: The sweet and savory sauce is made with soy sauce, hoisin, and a touch of honey, creating a mouthwatering glaze that coats everything perfectly.
  • One-pan Meal: All the ingredients cook together on one sheet pan, making cleanup a breeze.
  • Customizable: You can easily swap out the chicken for tofu or shrimp if that’s your preference.
  • Healthy and Delicious: A perfect balance of lean protein, veggies, and healthy fats from the cashews.
  • Kid-Friendly: The mild, slightly sweet flavor is great for the whole family, even picky eaters!

Preparation Time and Cook Time

  • Total Time: 40 minutes
  • Preparation Time: 10 minutes
  • Cook Time: 30 minutes
  • Servings: 4 servings
  • Calories per Serving: Approximately 450 calories
  • Key Nutrients: Protein: 34g, Fat: 28g, Carbohydrates: 24g, Fiber: 4g

Ingredients

For the Sheet Pan Cashew Chicken, gather the following ingredients:

For the Sauce:

  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon honey (or maple syrup for a vegan version)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons cornstarch
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger

the Chicken and Vegetables:

  • 1 1/2 pounds chicken breast, cut into bite-sized pieces
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 small red onion, sliced
  • 1 cup shelled cashews (unsalted)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Ingredient Highlights

  • Hoisin Sauce: Adds a sweet and savory depth to the sauce, giving the dish its signature flavor.
  • Sesame Oil: Provides a nutty aroma and enhances the overall taste of the sauce.
  • Cashews: These crunchy nuts add a delicious texture and richness to the dish.
  • Chicken Breast: Lean and quick to cook, making it the perfect protein for this sheet pan meal.

Step-by-Step Instructions

Making Sheet Pan Cashew Chicken is as easy as 1-2-3! Follow these steps:

Prepare the Sauce

  1. Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, cornstarch, garlic, and ginger. Set aside.

Prep the Chicken and Veggies

  1. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and season with a pinch of salt and pepper.
  2. Prep the Vegetables: Slice the red bell pepper, zucchini, and red onion into thin strips.

Assemble the Sheet Pan

  1. Toss Everything Together: On a large sheet pan, toss the chicken pieces, sliced vegetables, and cashews with the olive oil, making sure everything is evenly coated.
  2. Pour the Sauce: Drizzle the prepared sauce over the chicken and vegetables, making sure everything is well-coated in the sauce.

Roast in the Oven

  1. Roast: Place the sheet pan in a preheated oven at 400°F (200°C). Roast for 25-30 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender. The sauce should be thickened and caramelized.

Serve

  1. Serve: Remove the sheet pan from the oven and serve immediately over rice or noodles. Garnish with fresh cilantro or green onions if desired.

How to Serve

This Sheet Pan Cashew Chicken is perfect served on its own, but here are a few ways to take it up a notch:

  1. With Rice: Serve it over steamed jasmine or brown rice for a hearty, filling meal.
  2. On Noodles: For an even more indulgent option, serve it with cooked noodles (think soba, udon, or rice noodles) for a delicious noodle bowl.
  3. With Extra Veggies: Add a side of steamed broccoli or sautéed spinach for an extra dose of greens.
  4. In Wraps: Wrap the chicken and veggies in a soft tortilla for a tasty cashew chicken wrap.

Additional Tips

A few tips to ensure your Sheet Pan Cashew Chicken turns out perfectly:

  1. Don’t Overcrowd the Pan: For the best texture, be sure to spread the chicken and vegetables out in a single layer. If necessary, use two sheet pans to prevent overcrowding.
  2. Use Fresh Cashews: For a truly flavorful dish, use fresh cashews rather than pre-roasted or salted ones.
  3. Adjust the Spice: If you prefer a bit of heat, add a pinch of crushed red pepper flakes or a chopped chili to the sauce for a spicy kick.
  4. Double the Sauce: If you like your dishes extra saucy, feel free to double the sauce ingredients to ensure there’s plenty to coat the chicken and veggies.

Recipe Variations

Feel free to make this Sheet Pan Cashew Chicken your own:

  • Swap the Protein: You can use shrimp, tofu, or even tempeh instead of chicken for a different protein option.
  • More Veggies: Add or swap in your favorite veggies like mushrooms, snap peas, or baby corn.
  • Spicy Version: For a bit more heat, add sriracha or fresh chili to the sauce.
  • Noodles or Quinoa: If you prefer something a little different, serve this with quinoa or a bed of cooked noodles instead of rice.

Freezing and Storage

To make your Sheet Pan Cashew Chicken last longer, store it properly:

  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Freezing: You can freeze the chicken and veggies (without the rice) for up to 2 months. Reheat in the oven or microwave until warmed through.

Special Equipment

You’ll need the following kitchen tools to make this dish:

  • Large Sheet Pan: For roasting the chicken, vegetables, and cashews.
  • Mixing Bowl: To combine the sauce and toss the ingredients.
  • Whisk: To mix the sauce ingredients.
  • Knife and Cutting Board: A sharp knife and a sturdy cutting board are essential for slicing the chicken and chopping the vegetables into uniform pieces for even cooking.
  • Citrus Juicer: If you’re adding lime or lemon juice to the dish, a citrus juicer can help extract the juice efficiently and without any seeds.
  • Oven Thermometer: If you’re unsure of your oven’s accuracy, an oven thermometer can ensure the correct cooking temperature for even roasting.

FAQ Section

Here are some answers to frequently asked questions about Sheet Pan Cashew Chicken:

  • Can I use chicken thighs instead of chicken breasts?
    Absolutely! Chicken thighs will work great in this recipe. Just be sure to adjust the cooking time if needed since they might take a bit longer than breasts.
  • Can I make this dish gluten-free?
    Yes! Simply swap the soy sauce for tamari to make this dish gluten-free.
  • Can I use frozen chicken?
    It’s best to use fresh chicken for this recipe, but if you’re using frozen, make sure to thaw it completely before cooking for the best texture.
  • Can I make this dish ahead of time?
    You can prep the chicken and veggies in advance and store them in the fridge with the sauce. When ready to cook, just toss everything on the sheet pan and roast.
  • How do I store leftovers?
  • Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, I recommend freezing just the chicken and vegetables (without rice) for up to 2 months. Reheat in the oven or microwave when ready to enjoy.
  • Can I use other vegetables in this recipe?
  • Of course! Feel free to add or swap in any veggies you like. Bell peppers, snap peas, mushrooms, and broccoli would all make fantastic additions. Just make sure to cut them into similar sizes for even cooking.
  • Can I make this recipe spicier?
  • Absolutely! To add some heat, try adding a bit of sriracha or red pepper flakes to the sauce. You can adjust the level of spice to your liking.
Print
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Sheet Pan Cashew Chicken


  • Author: Martha
  • Total Time: 40 min.

Ingredients

Scale

For the Sauce:

  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon honey (or maple syrup for a vegan version)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons cornstarch
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger

For the Chicken and Vegetables:

  • 1 1/2 pounds chicken breast, cut into bite-sized pieces
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 small red onion, sliced
  • 1 cup shelled cashews (unsalted)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

Prepare the Sauce

  1. Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, cornstarch, garlic, and ginger. Set aside.

Prep the Chicken and Veggies

  1. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and season with a pinch of salt and pepper.
  2. Prep the Vegetables: Slice the red bell pepper, zucchini, and red onion into thin strips.

Assemble the Sheet Pan

  1. Toss Everything Together: On a large sheet pan, toss the chicken pieces, sliced vegetables, and cashews with the olive oil, making sure everything is evenly coated.
  2. Pour the Sauce: Drizzle the prepared sauce over the chicken and vegetables, making sure everything is well-coated in the sauce.

Roast in the Oven

  1. Roast: Place the sheet pan in a preheated oven at 400°F (200°C). Roast for 25-30 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender. The sauce should be thickened and caramelized.

Serve

  1. Serve: Remove the sheet pan from the oven and serve immediately over rice or noodles. Garnish with fresh cilantro or green onions if desired.
  • Prep Time: 10 min.
  • Cook Time: 30 min.

Nutrition

  • Serving Size: 4 servings
  • Calories: 450 kcal
  • Fat: 28g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 34g

Conclusion

This Sheet Pan Cashew Chicken is the ultimate weeknight dinner that combines convenience, flavor, and ease. With tender chicken, crunchy cashews, and a savory sauce all cooked on one sheet pan, you’ll have a delicious meal ready in no time. The best part? You only need a few ingredients to make this dish, and the cleanup is a breeze.

Serve it over a bed of fluffy rice, toss it with noodles, or wrap it up in a tortilla for a tasty twist. This recipe is so versatile and always a hit with the whole family, whether you’re in a rush or looking to impress.

So, gather your ingredients, preheat that oven, and get ready for a dish that’s as satisfying as it is easy! Don’t forget to snap a photo and tag me on social media—I love seeing your delicious creations!

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