Easy Sheet Pan Cashew Chicken
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.
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.