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Easy Sheet Pan Cashew Chicken – Best Weeknight Dinner

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Easy Sheet Pan Cashew Chicken is a healthier take on a classic takeout favorite, made with tender roasted chicken, crisp vegetables, crunchy cashews, and a sweet savory glaze baked all on one pan.

  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Asian-Inspired
  • Diet: Low Lactose

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken breast or thighs, diced
  • 2 tablespoons olive oil
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 red onion, sliced
  • 3/4 cup roasted unsalted cashews
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon cornstarch
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F and line a large sheet pan with parchment paper.
  2. In a large bowl, toss diced chicken and vegetables with olive oil, salt, and pepper.
  3. Spread the mixture evenly on the sheet pan in a single layer.
  4. In a separate bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and cornstarch.
  5. Pour the sauce over the chicken and vegetables and toss lightly to coat.
  6. Roast for 18–22 minutes, stirring halfway through, until chicken reaches 165°F.
  7. Add cashews during the last 5 minutes of cooking.
  8. Remove from oven, let rest briefly, and serve warm over rice or noodles if desired.

Notes

  • Do not overcrowd the pan to ensure proper roasting.
  • Chicken thighs stay juicier than breasts.
  • Add chili flakes or sriracha for extra heat.
  • If you prefer thicker sauce, simmer extra sauce separately before serving.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://recipeshots.com/easy-sheet-pan-cashew-chicken/