EASY SHEET PAN CASHEW CHICKEN

Imagine biting into tender, juicy chicken and perfectly crisp-tender veggies, all coated in a savory-sweet sauce with crunchy cashews – that’s Sheet Pan Cashew Chicken in a nutshell! This easy recipe delivers incredible flavor with minimal cleanup, making it a weeknight winner, and I promise you’ll be making this again and again!

Ingredients

For the Chicken and Vegetables:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 onion, cut into wedges
• 2 cups broccoli florets
• 1 cup snap peas
• 1 cup raw cashews

For the Sauce:

• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons honey (or maple syrup)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch (or arrowroot starch)
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/4 teaspoon red pepper flakes (optional, for heat)

Optional Garnishes:

• Sesame seeds
• Chopped green onions
• Cooked rice or quinoa, for serving

Let’s Talk Flavor & Customization

One of the best things about this Sheet Pan Cashew Chicken recipe is how easily you can adapt it to your liking! Don’t like broccoli? Swap it for cauliflower. Prefer almonds over cashews? Go for it! The sauce is also incredibly versatile. If you’re watching your sugar intake, reduce the honey slightly or use a sugar-free alternative.

Thinking about Meal Prep This Week? This recipe is PERFECT for that! You can prep all the veggies and the sauce ahead of time. Store them separately in the fridge, and when you’re ready to cook, just toss everything together and bake.

Step-by-Step Instructions: Easy One Pan Cashew Chicken

Get Started: Prep & Preheat

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Mix the Sauce:

2. In a small bowl, whisk together the soy sauce (or tamari), honey (or maple syrup), rice vinegar, sesame oil, cornstarch (or arrowroot starch), minced garlic, grated ginger, and red pepper flakes (if using).

Combine & Coat:

3. In a large bowl, combine the chicken, bell peppers, onion, broccoli florets, and snap peas. Pour the sauce over the chicken and vegetables, and toss to coat everything evenly.

Arrange & Bake:

4. Spread the chicken and vegetables in a single layer on the prepared baking sheet. Sprinkle the raw cashews over the top.
5. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Be sure to flip the ingredients halfway through to ensure even cooking. If you notice the cashews are browning too quickly, you can add them in the last 10 minutes of baking.

Garnish & Serve:

5. Remove from the oven and garnish with sesame seeds and chopped green onions, if desired. Serve immediately over cooked rice or quinoa.

Troubleshooting & Tips for Perfect Sheet Pan Cashew Chicken

Sometimes, things don’t go exactly as planned in the kitchen, and that’s okay! Here are a few common issues and how to solve them:

• Chicken is dry: Make sure you’re not overbaking the chicken. Using a meat thermometer is your best bet – chicken is safe to eat at 165°F (74°C). Also, ensure you are cutting your chicken into uniform sizes for even cooking.
• Vegetables are soggy: Don’t overcrowd the pan! Overcrowding steams the vegetables instead of roasting them. Use two baking sheets if necessary. If your oven isn’t circulating air efficiently, your veggies may also become soggy. Another option is to toss the veggies halfway through baking to make sure they are roasting evenly.
• Sauce is too thick: Add a tablespoon or two of water to thin it out before tossing with the chicken and vegetables.
• Sauce is too thin: Whisk a little more cornstarch (or arrowroot starch) with a tablespoon of cold water and add it to the sauce.

Another tip? Don’t be afraid to experiment with different veggies. Mushrooms, carrots, and zucchini all work well in this recipe. If you want to add a bit of spice, try adding a pinch of cayenne pepper to the sauce or a dash of sriracha to each serving.

Making it Gluten-Free and Dairy-Free

This recipe is naturally dairy-free, but to make it completely gluten-free, simply swap the soy sauce for tamari or a gluten-free soy sauce alternative. Also, double-check all of your other ingredients to ensure they are gluten-free, especially if you’re using any pre-made sauces or seasonings. So many Gf Df Meal Ideas are out there, and this can be one of them!

Serving Suggestions & Variations

While this Sheet Pan Cashew Chicken is delicious on its own, it’s even better when served with a side of fluffy rice or quinoa. You can also add a side of steamed edamame or a simple salad for a complete and balanced meal.

Want to try some variations? Consider adding pineapple chunks for a Hawaiian Chicken Sheet Pan Bake twist, or using a different protein like shrimp or tofu. You can even make this recipe vegetarian by using extra-firm tofu instead of chicken.

If you’re looking for similar easy weeknight meals, check out this Chicken Veggie Skillet or maybe this Sheet Pan Garlic Butter Chicken & Veggies. Another great recipe you should try is this Chicken & Green Bean Stir-fry, and if you’re in the mood for something creamy, then this Parmesan Chicken With Garlic Sauce should do the trick. For summer flavors, don’t miss out on this Savory Garlic Butter Chicken With Zucchini & Corn!

The Wonders of Chicken Veggie Meal Prep

Embrace the benefits of Chicken Veggie Meal Prep with this Sheet Pan Cashew Chicken! Prepare the ingredients on Sunday, and you’ll have a head start on healthy meals throughout the week. This is a great way to save time and ensure you’re eating nutritious, homemade food even on your busiest days. This One Pan Cashew Chicken recipe makes it simple!

Final Thoughts

I truly believe this Sheet Pan Cashew Chicken will become a staple in your kitchen. It’s quick, easy, healthy, and absolutely delicious. Don’t be afraid to experiment with different vegetables and sauces to create your own unique version. Happy cooking!

Easy Sheet Pan Cashew Chicken

Alice Yowell

This sheet pan cashew chicken recipe delivers incredible flavor with minimal cleanup, making it a perfect weeknight meal. Tender chicken and crisp-tender veggies are coated in a savory-sweet sauce and topped with crunchy cashews for a complete and satisfying dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Asian-inspired

Servings 4

Calories 450 kcal

Equipment

• Large baking sheet
• Parchment paper
• Large bowl
• Small bowl
• Whisk
• Measuring cups
• Measuring spoons
• Oven

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 onion, cut into wedges
• 2 cups broccoli florets
• 1 cup snap peas
• 1 cup raw cashews
• ¼ cup soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• ¼ teaspoon red pepper flakes optional
• Sesame seeds for garnish
• Chopped green onions for garnish
• Cooked rice or quinoa for serving

Instructions

 

• Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
• In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, minced garlic, grated ginger, and red pepper flakes (if using).
• In a large bowl, combine the chicken, bell peppers, onion, broccoli florets, and snap peas. Pour the sauce over the chicken and vegetables, and toss to coat everything evenly.
• Spread the chicken and vegetables in a single layer on the prepared baking sheet. Sprinkle the raw cashews over the top.
• Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Flip the ingredients halfway through to ensure even cooking. If you notice the cashews are browning too quickly, add them in the last 10 minutes of baking.
• Remove from the oven and garnish with sesame seeds and chopped green onions, if desired. Serve immediately over cooked rice or quinoa.

Notes

For gluten-free, use tamari or a gluten-free soy sauce alternative. Don’t overcrowd the pan to prevent soggy vegetables. Experiment with different vegetables like cauliflower, mushrooms, or carrots. Add pineapple chunks for a Hawaiian twist. Store leftovers in an airtight container in the refrigerator for up to 3 days.