This wonderful sheet pan cashew chicken is a perfect weeknight meal packed with juicy chunks of 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 Chinese restaurant favorite and is easier to make at home than grabbing takeout.
Sheet Pan Cashew Chicken Recipe
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 and BBQ chicken quesadilla are my go-to’s when I’m busy.
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Ingredients You’ll Need For Sheet-Pan Cashew Chicken
- Chicken Breast
- Cashews
- Broccoli Florets
- Bell Peppers
- Salt
- Black Pepper
- Extra Virgin Olive Oil
- Soy Sauce
- Garlic Cloves
- Ginger Powder
- Honey
- Hoisin Sauce
- Sesame Oil
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.
Reheat + Storing + 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 so quick and easy to put together and I like the vegetables best when they aren’t 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 covered in the fridge. 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 Cashew Chicken
I serve this easy cashew chicken with cooked white rice or cooked quinoa. If you want to cut down on carbohydrates, serve with cauliflower rice.
How To Make Sheet Pan Cashew Chicken
- Arrange the ingredients. Arrange the chicken, cashews, and veggies on the sheet pan.
- 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.
The complete instructions are 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
- ¼ teaspoon ginger powder
- ½ teaspoon honey
- 2 tablespoons Hoisin sauce
- ½ teaspoon sesame oil
Garnish:
- sliced scallions
- sesame seeds
Instructions
- Preheat the oven to 400°F. Adjust oven rack to 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 (½ teaspoon), hoisin sauce (2 tablespoons), and sesame oil (½ teaspoon). 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.
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! 🙂