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This wonderful sheet pan cashew chicken is a perfect weeknight meal and everyday dinners packed with juicy chunks of tender chicken, cashews, a rainbow of veggies, and just the right amount of sweet and savory sauce.
It has all the wonderful flavor of the classic stir fry Chinese restaurant favorite and is easier to make at home than grabbing takeout. Dinner is delicious and prepping is a breeze.
Don’t you just love sheet-pan meals? Everything is baked on a simple baking sheet for easy peasy clean-up. We all need these easy dinner recipes in our dinner rotation.
They are such a lifesaver when you have a busy day and are running in a million different directions. Sheet pan BBQ chicken pizza , sheet pan Italian chicken, honey balsamic chicken, and BBQ chicken quesadilla are my go-to’s when I’m busy.
Let’s make this chicken!
Sheet-Pan Cashew Chicken Ingredients
Chicken Breast: We use skinless chicken breasts.
Cashews: I like them roasted with salt.
Broccoli: We use just the florets.
Bell Peppers: Use any color you like best.
Salt + Black Pepper: Table salt and freshly cracked black pepper.
Extra Virgin Olive Oil: Or any olive oil you have on hand.
Soy Sauce: I prefer to start with low-sodium soy sauce.
Garlic Cloves: Fresh only, please.
Ginger Powder: For convenience, we use dried ginger powder.
Honey: Add the perfect sweetness.
Hoisin Sauce: A delicious Asian condiment that adds sweetness, savoriness, and spiciness!
Sesame Oil: This adds a nutty, earthy, rich Asian flavor.
Apple Cider Vinegar: Balances the sweetness of the sauce.
Green Onions + Sesame Seeds: Flavorful garnishes for this dish.
Tips + Tricks
Line It! Line your sheet pan with aluminum foil or parchment paper for the easiest clean-up!
Arrange: Make sure you place chicken and veggies in a single layer on the sheet pan for even cooking.
Storing + Freezing + Make-Ahead
How Long Can You Keep This In The Fridge? Store leftovers in an airtight container and store them in the fridge for up to four days.
Can You Freeze This? Yes, but I generally don’t. This cashew chicken sheet pan is quick and easy to put together, and I like the vegetables best when they’re not frozen.
Make-Ahead Tips: Cut the chicken and veggies and store them separately in the fridge, in resealable bags. Mix up the dressing and store it in the fridge, covered. Assemble when ready to cook.
Variations + Substitutions
- Switch Up The Veggies: Use different colors of bell peppers or Brussels sprouts, or my favorite in this dish, asparagus!
- Make it vegetarian: Substitute chicken with cubed tofu.
- Spice it up: Add sriracha to taste.
What To Serve With Sheet Pan Cashew Chicken
I serve this easy cashew chicken with cooked quinoa, brown rice, white rice, or my favorite, fully loaded coconut rice. If you want to cut down on carbohydrates and go paleo, serve with cauliflower rice. We also love it with our Asian coleslaw!
How To Make Easy Sheet Pan Cashew Chicken
- Arrange the ingredients. Arrange the chicken, cashews, and veggies on the sheet pan. Don’t overcrowd the baking sheet, or the food won’t roast; it’ll steam.
- Mix the sauce. In a small bowl, whisk together the sauce ingredients.
- Add the sauce. Pour the sauce on the chicken and veggies.
- Toss and bake. Toss the ingredients.
- Cook and serve. Bake in the oven for 15 minutes. Serve. Garnish with scallions and sesame seeds.
***See complete instructions below.
More Asian Inspired Recipes You’ll LOVE
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Sheet Pan Cashew Chicken
Ingredients
- 1 pound boneless skinless chicken breast cut in strips,
- 1 cup cashews
- 1 cup broccoli florets cut into 1/2 inch pieces
- 1 cup red bell peppers, cut into 1/2 inch chunks
- 1 cup yellow bell peppers, cut into 1/2 inch chunks
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons soy sauce
- 2 garlic cloves minced
- 1/4 teaspoon ginger powder
- 2 teaspoons honey
- 2 tablespoons Hoisin sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon apple cider vinegar
Garnish:
- sliced scallions
- sesame seeds
Instructions
- Preheat the oven to 400°F (204ºC). Adjust oven rack to the middle position.
- On a baking tray, add chicken (1 pound), broccoli (1 cup), cashew (1 cup), and bell peppers (1 cup red + 1 cup yellow).
- In a small bowl, mix salt (3/4 teaspoon), pepper (1/2 teaspoon), oil (1 tablespoon), soy sauce (2 tablespoons), garlic (2 cloves), ginger (¼ teaspoon), honey (2 teaspoon), hoisin sauce (2 tablespoons), sesame oil (1/2 teaspoon), and (½ teaspoon) apple cider vinegar. Pour on the chicken and vegetables. Toss and transfer to the oven.
- Cook in preheated oven for 15 minutes, or until chicken is cooked through. Garnish with scallions and sesame seeds.
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Notes
- Line It! Line your sheet pan with aluminum foil or parchment paper for the easiest clean-up!
- Arrange: Make sure you place chicken and veggies in a single layer on the sheet pan for even cooking.
Nutrition
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Have made this twice salready. We love it and so easy to make.i would love to make this for 6 people , not just 2/3. Do you have any recommendations? 2 trays? In 1 oven? Thanks Maryann
Hey Maryann. I’m so happy this recipe is a hit for you. I’d do 2 sheet pans, one oven. Rotate the sheet pans and switch shelves as need for even cooking! Thanks so much for the comment and the 5 star review. It really helps our community! So happy to have you with us!!
Works a treat, so easy and delicious, I use alot more garlic because we love it, great healthy recipe waving thank you from NZ.
So happy you enjoyed, Olivia!
Made this for dinner tonight. We loved it! I said to my husband, “ooooh, I will make this again!” and he said “Tomorrow?”
I do think it would be hard to serve this to 4 people though. Maybe 3….but we have hearty appetites!
Wow, that’s amazing, Susan! I’m so happy you all love this recipe! It’s so easy, right? 🙂
Been looking for any easy meals I can try, this is one of the best I tried. Thank you
I’m glad you found this recipe, thank you so much, Jessica! 🙂