Sheet Pan Cashew Chicken is an easy weeknight meal with all the amazing flavors of the popular takeout dish. Tender chicken surrounded by crisp and tender veggies with crunchy cashews and an incredible sweet and savory sauce.
Hey everybody! It’s Kelly from Life Made Sweeter back again with another easy weeknight dinner!
Sheet pan meals have become a big thing around our house in the last few years. They are such a lifesaver when I don’t have a ton of time to prep before 5 pm. Clean up is a breeze and you can use any combination of protein or veggies you like or have on hand.
This Sheet Pan Cashew Chicken is an amazing meal that shows up regularly around our house. My son loves anything with cashews and this dish is a great way to sneak in more veggies for him at the same time!
Everything cooks up on the sheet pan while soaking in the flavor-packed sweet and savory sauce. The chicken stays nice and juicy while the broccoli and bell peppers are cooked tender crisp.
Enjoy it alone or serve it over your favorite rice or quinoa. Either way you choose, it will be so much easier and healthier than takeout!
Sheet Pan Cashew Chicken
For the Sauce
- 6 tablespoons low sodium-soy sauce
- 1 tablespoon hoisin sauce
- 3/4 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon fresh minced ginger
- 2 cloves garlic minced
- 2 tablespoons cornstarch
- 1/2 cup water plus more as needed to thin out sauce
For the chicken and vegetables
- 2 medium skinless boneless chicken thighs or breasts cut into 1" inch cubes
- Salt and black pepper to taste
- 1 1/2 cups broccoli florets about 1 head
- 1 red bell pepper cut into chunks
- 1/2 green bell pepper cut into chunks (optional - for extra color)
- 2/3 cup roasted unsalted cashews
- Toasted sesame seeds and chopped green onions
!For the sauce:
- In a medium saucepan over medium heat, whisk together soy sauce, hoisin sauce, vinegar, honey, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
!For the chicken and vegetables
- Preheat oven to 400°Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
- Season chicken with salt and black pepper then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.
- Cook in preheated oven for 8 minutes then remove the pan.
- Arrange the broccoli florets, bell peppers and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.**
- Remove pan from oven and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Delicious. It says prep time is 5 minutes. It took me at least an hour.
5 minute prep time my arse. Can’t wait till it’s finished 🤤
I have been looking for this information for quite some times. Will look around your website.
My family of very picky eaters loved this. I subbed cauliflower and it was delicious.
So incredibly good! Definitely better than takeout. I served it over white rice.
Easy to make, I added a bit more honey and jalapeño jelly. Hot and sweet. We are big veggie fans so added carrots, fennel, jalapeño, onion, cauliflower. Soo colorful!
Husband asked why I didn’t use my wok. Probably will next time but for those who don’t have one, oven is perfect.
This was a family hit—-SOO GOOD!!! I couldn’t find hoisin sauce (sold out) but substituted with Trader Joe’s General Tsao Stir Fry Sauce which worked out well. I didn’t have minced FRESH ginger and substituted powdered which I wouldn’t recommend doing, not because it wasn’t still wonderful but because I prefer the ginger flavor to be more pronounced. I did add about 5 fresh mushrooms only because I had them on hand and my family loves anything with fresh mushrooms. I served it over Brown Jasmine Rice made in the Instant Pot (came out perfect) and the entire meal was a winner. By the way, the 4 servings are very generous and what’s left over won’t last long!
I followed your directions exactly and this turned out wonderfully! It was so tasty! My husband said it was way better than the local Chinese restaurant that we patronize. I have one question. I was wondering about the calorie count per serving just being 95 calories. With the recipe saying there were 4 servings I thought with the cashews and chicken the calorie count would be higher. If each serving were only 95 calories that would be a bonus! Doesn’t matter, though, I am definitely making this again!
I think it’s probably around 395. I put it in a recipe calculator but with 4 chicken thighs
How do you keep the veggies and chicken from releasing lots of juice ? Dish had good flavor but it was soggy and the sauce did not thicken. Any thoughts on what went wrong?
You can try heating the oven to 415-425*F to cook hotter and absorb the juices. You can also use less of the sauce but continue with the 400*F oven temperature.