If you’re craving takeout vibes without leaving your kitchen (or the mountain of dishes after!), Sheet Pan Cashew Chicken is your new weeknight hero. It’s saucy, sticky, bursting with colorful veggies, and packed with that irresistible crunch—all ready in just about 25 minutes, on one pan. Trust me, you’re going to want to make this over and over!
Why You’ll Love This Recipe
- Takeout Flavor, Homemade Ease: You’ll enjoy all the crave-worthy flavors of your favorite Asian restaurant, but it’s far healthier and so simple to whip up at home.
- One-Pan Wonder: Everything cooks together on a single sheet pan, meaning less cleanup and more time to dig in.
- Perfect Texture Play: Saucy chicken, roasted veggies, and crunchy cashews bring serious variety—each bite is satisfying and packed with contrast.
- Ready in 25 Minutes: From prepping to serving, Sheet Pan Cashew Chicken is on the table faster than delivery—weeknight magic!
Ingredients You’ll Need
This recipe’s ingredient list is wonderfully approachable, but each element plays a starring role in the taste, color, and satisfying texture you’ll love. Here’s what makes Sheet Pan Cashew Chicken so addictive.
- Low-Sodium Soy Sauce: The backbone of savory umami flavor—choose low-sodium to keep things balanced.
- Hoisin Sauce: A sweet and tangy note that ties everything together beautifully.
- Apple Cider Vinegar: Adds brightness to the sauce, making all the flavors pop.
- Honey: A touch of sweetness for that classic sticky-glazed finish.
- Toasted Sesame Oil: Just a drizzle infuses the dish with irresistible, nutty aroma.
- Fresh Minced Ginger & Garlic: These aromatics bring depth and authentic, zesty flavor.
- Cornstarch: Thickens the sauce to glossy, clingy perfection.
- Boneless Skinless Chicken Breasts: Cube them for quick, even roasting and super juicy bites.
- Broccoli Florets: Fresh, vibrant crunch and a pop of green that soaks up the sauce.
- Red & Green Bell Peppers: Bright color and sweet flavor—plus, never soggy thanks to roasting!
- Roasted Unsalted Cashews: The ultimate crunch—add them before roasting for deep nuttiness.
- Toasted Sesame Seeds & Green Onions: Simple garnishes that add major flavor and make everything look restaurant-worthy.
- Salt & Pepper: For seasoning your chicken just right from the start.
Variations
One of my favorite things about Sheet Pan Cashew Chicken is how effortlessly you can make it your own. Whether you’re swapping veggies, tweaking for allergies, or dialing up the heat, feel free to play!
- Swap the Protein: Try cubed tofu for a vegetarian version, or shrimp for a lighter, seafood twist—both roast beautifully and soak up that sauce.
- Change Up the Veggies: Use whatever you have on hand—snap peas, carrots, zucchini, or mushrooms all make fantastic substitutes.
- Spicy Kick: Stir a bit of sriracha or red pepper flakes into the sauce for heat that stands out.
- Gluten-Free Adaptation: Use tamari in place of soy sauce and check your hoisin for gluten-free labeling to keep things safe for all eaters.
How to Make Sheet Pan Cashew Chicken
Step 1: Make the Sauce
In a saucepan, whisk together the soy sauce, hoisin, apple cider vinegar, honey, toasted sesame oil, ginger, garlic, cornstarch, and water. Place over medium heat and let it gently bubble, stirring often, until thick, glossy, and fragrant. This rich sauce is the soul of your Sheet Pan Cashew Chicken—don’t rush this step!
Step 2: Prep the Sheet Pan and Chicken
While the sauce works its magic, get your oven preheating to 400°F and line a big sheet pan with parchment. Season your bite-sized chicken cubes with salt and pepper, arrange them on the pan, and generously drizzle with half the sauce. This first roast will jumpstart flavor and ensure ridiculously juicy chicken.
Step 3: Add Veggies and Cashews
After an initial blast in the oven, pull out the pan and scatter on the broccoli, red and green bell peppers, and cashews. Spoon a bit more sauce over everything, then toss lightly to coat—this gets each veggie and cashew glossy, flavorful, and ready to caramelize in the oven.
Step 4: Roast Until Perfect, Finish, and Serve
Return the pan to the oven for another 8–12 minutes, until the chicken is cooked through and the veggies are perfectly crisp-tender. As soon as it’s out, drizzle over the rest of the sauce and sprinkle with toasted sesame seeds and green onions. Let everyone build their own bowl with fluffy rice or quinoa—then watch it disappear!
Pro Tips for Making Sheet Pan Cashew Chicken
- Get Saucy, But Not Soggy: Only use half the sauce for the first bake—reserve the rest for a fresh, glossy finish and the perfect saucy consistency.
- Chop for Success: Cut your chicken and veggies into equal-sized pieces so everything roasts evenly and nothing dries out.
- Roast, Don’t Steam: Don’t overcrowd your pan—spread ingredients out in a single layer for caramelized, toasty edges instead of a soggy stir-fry.
- Cashew Timing: Add the cashews at the same time as the veggies so they toast up golden with just the right crunch.
How to Serve Sheet Pan Cashew Chicken
Garnishes
Sheet Pan Cashew Chicken becomes downright irresistible with a sprinkle of toasted sesame seeds and a shower of chopped green onions. These simple garnishes add a fragrant pop and a touch of restaurant flair right at home. If you like a kick, a dash of chili flakes or thin-sliced fresh chilies is fantastic too!
Side Dishes
Fluffy steamed jasmine rice or nutty quinoa soak up every drop of sauce, making for a hearty meal. For a lighter touch, serve alongside cauliflower rice or a fresh cucumber salad to balance the rich flavors. Even a tangle of stir-fried noodles is fair game—this dish is endlessly versatile.
Creative Ways to Present
If you’re hosting friends or want to change things up, try piling Sheet Pan Cashew Chicken into lettuce wraps for a fun, hands-on dinner. Or serve in colorful meal prep bowls, layering rice, chicken, veggies, and garnishes for the ultimate lunch. Don’t forget chopsticks or mini bamboo tongs for an extra-special touch!
Make Ahead and Storage
Storing Leftovers
Store leftover Sheet Pan Cashew Chicken in an airtight container in the fridge for up to 4 days. The sauce keeps things juicy, and the veggies stay vibrant and delicious—perfect for grabbing a homemade lunch on busy days.
Freezing
You can absolutely freeze this dish—just let it cool first, then portion into freezer-safe containers for up to 3 months. For the best texture, freeze without garnishes and add fresh green onions and sesame seeds after reheating.
Reheating
Reheat leftovers gently in the microwave in 30-second bursts or on the stovetop over low heat, stirring occasionally. Add a splash of water if needed to loosen up the sauce. For the crunchiest bite, pop the chicken and veggies under the broiler for a minute or two!
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicy and flavorful, and they work wonderfully in Sheet Pan Cashew Chicken. Just cut them into similar-sized cubes, and you may need to add a couple of extra minutes to the roasting time to ensure they cook through.
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Is this recipe good for meal prep?
Yes, Sheet Pan Cashew Chicken is fantastic for meal prep! It stores well, reheats beautifully, and holds up for several days. Pre-portion with rice or quinoa in meal prep containers for grab-and-go lunches or dinners all week.
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Can I make this nut-free?
For a nut-free version, simply leave out the cashews and swap in toasted sunflower or pumpkin seeds for crunch. If you’re cooking for someone with nut allergies, always double-check your other ingredient labels for safety.
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What other sauces can I use with this method?
The sheet pan method is so versatile! You can use teriyaki sauce, sweet chili sauce, or a spicy garlic sauce in place of the homemade version—and the cooking time stays the same. Just keep an eye on the sauce so it doesn’t burn when roasting.
Final Thoughts
I hope you give this Sheet Pan Cashew Chicken a spot in your dinner rotation—you’ll fall hard for the juicy chicken, crunchy nuts, and irresistible sticky sauce. It’s quick, customizable, and honestly so much better than takeout. Enjoy every saucy, satisfying bite!
Print
Sheet Pan Cashew Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Baking
- Method: Baking
Description
This Sheet Pan Cashew Chicken recipe is a flavorful and easy-to-make dish that combines tender chicken with crunchy cashews and colorful vegetables, all coated in a delicious homemade sauce. Perfect for a quick weeknight dinner!
Ingredients
Sauce:
- 6 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 3/4 tablespoon apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon fresh minced ginger
- 2 teaspoons minced garlic
- 2 tablespoons cornstarch
- 1/2 cup water
Chicken and Vegetables:
- 1 pound cubed boneless skinless chicken breasts cut into 1-inch cubes
- Salt and pepper to taste
- 1 1/2 cups broccoli florets
- 1 chopped red bell pepper
- 1 chopped green bell pepper
- 2/3 cup roasted unsalted cashews
- Toasted sesame seeds and chopped green onions for garnish
Instructions
- Sauce: In a medium saucepan over medium heat, whisk together low-sodium soy sauce, hoisin sauce, apple cider vinegar, honey, toasted sesame oil, ginger, garlic, cornstarch, and water until combined. Bring to a simmer, stirring frequently, until thickened. Remove from heat.
- Chicken and Vegetables: Preheat oven to 400°F. Season chicken with salt and pepper, place on a lined sheet pan, and drizzle with half of the sauce. Bake for 8 minutes. Add vegetables, cashews, and remaining sauce. Bake for 8-12 minutes more until chicken is cooked through.
- Drizzle with remaining sauce, serve over rice or quinoa, and garnish with sesame seeds and green onions.
