Sheet Pan Cashew Chicken Recipe

If you’re hungry for a vibrant weeknight dinner that’s fresh, fast, and full of flavor, let me introduce you to Sheet Pan Cashew Chicken. This riff on everyone’s favorite takeout classic brings juicy chicken, crisp veggies, and crunchy cashews together with a glossy homemade sauce—all roasted together on one pan for an insanely satisfying meal that’s ready in just 25 minutes!

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Ingredients You’ll Need

Sheet Pan Cashew Chicken comes together with a handful of simple, colorful ingredients—each one playing a starring role. Below, I’ll show you exactly why each choice matters and how it brings that restaurant-style magic to your very own kitchen.

• Boneless Skinless Chicken Breasts: Using lean, cubed chicken ensures the meat stays tender and bakes quickly on the sheet pan.
• Broccoli Florets: Broccoli adds bright color and soaks up the savory sauce while keeping its bite.
• Red Bell Pepper: Choose a ripe, sweet bell pepper for pops of flavor and lovely red tones.
• Green Bell Pepper: Adds fresh crunch and grassy flavor to balance the sweetness.
• Roasted Unsalted Cashews: Cashews give that top-tier creamy crunch—always go for roasted (not raw!) for the best texture.
• Low-Sodium Soy Sauce: The umami backbone of the sauce; low-sodium keeps things balanced.
• Hoisin Sauce: For irresistible sweet-and-salty depth and that classic takeout aroma.
• Apple Cider Vinegar: A gentle tang to brighten the rich sauce.
• Honey: Natural sweetness rounds out the sharp flavors and helps the sauce caramelize beautifully in the oven.
• Toasted Sesame Oil: Just a drizzle infuses the whole dish with nutty warmth.
• Fresh Ginger & Garlic: Essential aromatics that elevate the flavor far above store-bought sauces.
• Cornstarch: Helps the sauce thicken so it clings to every bite.
• Water: Adjusts sauce consistency for easy pouring and perfect glaze.
• Salt and Pepper: Just a little is all you need to bring everything together.
• Toasted Sesame Seeds & Chopped Green Onions: For a fresh, final flourish that makes the dish pop!

Variations

The best part about Sheet Pan Cashew Chicken? You can make it your own with just a few easy swaps. Whether you’re feeding picky eaters, going gluten-free, or just working with what’s on hand, there’s a tasty version for everyone!

• Swap the Veggies: Use snap peas, carrots, zucchini, or mushrooms—mix in whatever’s in the fridge or in season for color and crunch.
• Try Chicken Thighs: Boneless, skinless thighs are extra juicy and forgiving if you prefer richer, darker meat.
• Gluten-Free Option: Simply substitute tamari or coconut aminos for soy sauce and double-check your hoisin for a gluten-free label.
• Mild or Spicy: Stir in a little sriracha, red pepper flakes, or a slit Fresno chili if you love a kick—or leave it sweet and mild for the family.
• Plant-Based Swap: Use baked tofu pieces and veggie broth in the sauce to create an entirely vegetarian dinner with the same craveable flavors.

How to Make Sheet Pan Cashew Chicken

Step 1: Make the Sauce

Start by whisking together the soy sauce, hoisin, vinegar, honey, sesame oil, ginger, garlic, cornstarch, and water in a saucepan. Bring it gently to a simmer over medium heat, stirring often, until the sauce thickens to a glossy, luscious consistency—this means it’ll cling beautifully to your chicken and veggies later on.

Step 2: Prepare the Sheet Pan

Preheat your oven to 400°F, then line a large sheet pan with parchment paper. This keeps cleanup a breeze and stops anything from sticking (yes, you’ll thank yourself later!). Arrange the cubed chicken on the pan, season lightly with salt and pepper, and drizzle on half of that shiny homemade sauce.

Step 3: Roast the Chicken

Pop the sheet pan in the oven for 8 minutes. This quick blast jump-starts the cooking for the chicken so it stays juicy even once the veggies join the party. Keep the rest of your sauce nearby—you’ll use it again soon!

Step 4: Add Veggies and Cashews

Carefully take out your pan and scatter the broccoli florets, both bell peppers, and the unsalted roasted cashews all around the chicken, keeping everything in an even layer. Drizzle on a few more spoonfuls of sauce, give it a gentle toss, and back in the oven it goes for another 8–12 minutes—just until the chicken is golden, the veggies are crisp-tender, and the cashews are toasty.

Step 5: Finish and Serve

When everything is piping hot and cooked through, pull your sheet pan out of the oven and drizzle on the remaining sauce for that irresistible shiny finish. Serve right away over fluffy rice or nutty quinoa, and don’t forget the sesame seeds and green onions for garnish—they make the colors pop and add that last little something!

How to Serve Sheet Pan Cashew Chicken

Garnishes

Garnishing your Sheet Pan Cashew Chicken is where you can have a little fun! A sprinkle of toasted sesame seeds brings a delicate nutty crunch, while sliced green onions add a fresh, vibrant pop of color and flavor. For extra zip, add a few cilantro leaves or a squeeze of lime on top just before serving.

Side Dishes

This dish is pure perfection over a steamy bowl of jasmine rice, but don’t be afraid to branch out! Try brown rice, quinoa, or even cauliflower rice for a lighter twist. It also pairs wonderfully with a simple cucumber salad, steamed edamame, or a side of quick stir-fried greens.

Creative Ways to Present

Bring restaurant flair to your weeknight table by serving Sheet Pan Cashew Chicken family-style right from the hot pan—let everyone help themselves. For meal prep, portion everything into bento boxes with rice and a pop of extra veggies. Or, wrap leftovers in lettuce cups for crunchy, hand-held lunches the next day!

Make Ahead and Storage

Storing Leftovers

Got extra Sheet Pan Cashew Chicken? Simply let leftovers cool to room temperature, then transfer to airtight containers. They’ll stay tasty and fresh in the fridge for up to 4 days—the sauce keeps the chicken moist and the veggies flavorful.

Freezing

For longer storage, you can freeze Sheet Pan Cashew Chicken in a sealed freezer-safe bag or container for up to 2 months. The cashews may soften a bit after thawing, but the flavors stay just as bold and delicious.

Reheating

To reheat, microwave individual portions in 1-minute bursts until steaming, or warm in a skillet over medium-low heat with a splash of water to loosen the sauce. For best crunch, you can even toss it under the broiler for just a minute or two—just keep an eye on those cashews!

FAQs

Final Thoughts

I hope Sheet Pan Cashew Chicken becomes your new go-to weeknight crowd-pleaser, just like it is in my kitchen! It’s so simple, insanely flavorful, and guaranteed to draw everyone to the table. Give it a try, make it your own, and let those sweet-and-savory aromas fill your home soon!

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