Sheet Pan Cashew Chicken

Sheet pan cashew chicken always reminds me of the first time I wanted to recreate one of my favorite takeout dishes at home so I could have all those delicious flavors but make it a little fresher and easier then I decided to toss everything onto one pan and roast it in the oven so I was amazed by how caramelized the veggies and chicken turned out then the cashews added that perfect crunchy finish so after one bite I knew I had found a new weeknight staple and ever since this has become one of my most requested dinner recipes by friends and family.

Now every time I make this sheet pan cashew chicken I feel like I’m treating myself to a homemade feast without any extra fuss so it’s perfect for busy nights when I still want something flavorful and satisfying then the sweet and savory sauce, crisp peppers, and roasted cashews come together beautifully so I always end up sneaking bites straight off the pan before serving.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Chicken breast or thighs – Provide juicy, tender protein that soaks up all the sauce.
• Bell peppers – Add sweetness, color, and a crisp texture.
• Onion – Brings savory depth and sweetness when roasted.
• Cashews – Offer a buttery crunch and nutty flavor.
• Soy sauce – Forms the salty, umami base of the sauce.
• Hoisin sauce – Adds sweet, savory richness.
• Honey – Gives a subtle sweetness and helps caramelize the sauce.
• Rice vinegar – Balances the sauce with a bright tang.
• Sesame oil – Brings toasty, aromatic depth.
• Fresh garlic – Enhances the sauce with bold flavor.
• Fresh ginger – Adds warmth and a slight zing.
• Green onions – For fresh garnish and extra color.
• Sesame seeds – Optional, for a pretty finishing touch.

Tools You’ll Need

• Large sheet pan – Holds everything and helps achieve caramelized edges.
• Mixing bowls – To toss the sauce and coat the chicken and veggies.
• Knife – For chopping chicken and vegetables evenly.
• Cutting board – Keeps your prep safe and organized.
• Spatula or tongs – For turning everything on the pan.

Instructions

Step 1: Preheat and prep

I preheat the oven to 425°F then I line a sheet pan with parchment paper so cleanup is super easy.

Step 2: Make the sauce

In a bowl I whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, and ginger so it’s smooth and flavorful.

Step 3: Toss the chicken and veggies

I add chopped chicken, bell peppers, and onions to a large bowl then I pour most of the sauce over and toss so everything is evenly coated.

Step 4: Arrange on the sheet pan

I spread the chicken and veggies out in a single layer on the prepared sheet pan so they roast evenly and get caramelized.

Step 5: Roast

I roast in the oven for about 20-25 minutes until the chicken is cooked through and the veggies are slightly charred so everything is full of flavor.

Step 6: Add cashews

I add the cashews during the last 5 minutes of roasting so they toast lightly without burning.

Step 7: Finish and serve

I drizzle the remaining sauce over the finished dish then I sprinkle with green onions and sesame seeds before serving so it looks extra inviting.

Tips

If you want more veggies you can add broccoli or snap peas to the mix so it feels extra hearty. For extra heat I sometimes add a bit of sriracha or red pepper flakes to the sauce. Make sure not to overcrowd the pan so everything roasts instead of steaming.

Ways to Serve

I love serving sheet pan cashew chicken over steamed rice or noodles for a complete meal. It’s also delicious on lettuce wraps for a lighter option or simply enjoyed on its own straight from the pan.

Frequently Asked Questions

Can I make sheet pan cashew chicken ahead of time?

Yes! You can chop everything and make the sauce ahead then just toss and roast when ready to eat.

Can I use pre-cooked chicken for sheet pan cashew chicken?

You can, but add it halfway through roasting so it doesn’t dry out.

What’s the best way to store leftover sheet pan cashew chicken?

Store in an airtight container in the fridge for up to 3 days so it’s perfect for quick lunches.

See You in the Kitchen

I hope you try this sheet pan cashew chicken soon! It’s one of my favorite quick and colorful dinners, and I’d love to hear how it turns out for you. Share your photos or let me know your favorite veggie additions! Don’t forget to save this recipe for your next easy weeknight meal.

Happy Cooking!

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