Sheet Pan Cashew Chicken

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

5 from 12 votes
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Sheet Pan Cashew Chicken is an all in one meal with 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.


!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

!Optional garnishes

  • Toasted sesame seeds and chopped green onions


!For the sauce:

  1. 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

  1. Preheat oven to 400°Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
  2. 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.
  3. Cook in preheated oven for 8 minutes then remove the pan.
  4. 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.**
  5. Remove pan from oven and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.
Nutrition Facts
Sheet Pan Cashew Chicken
Amount Per Serving
Calories 95 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 880mg37%
Potassium 240mg7%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 12g13%
Protein 3g6%
Vitamin A 1200IU24%
Vitamin C 80.9mg98%
Calcium 23mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

More easy dinner ideas from Life Made Sweeter:

One Pot Teriyaki Rice with Chicken

Cashew Chicken Stir-Fry

Chicken Pad Thai

Kelly Kwok

Kelly is the blogger behind Life Made Sweeter. She is a self-taught baker and loves using her slow cooker. You can often find her in the kitchen dreaming up tasty new dishes that are quick and easy to make for her family. She also enjoys adding a fun and healthy twist to many classic favorites.

Read More Posts by Kelly

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  1. THIS WAS OUT OF SIGHT! We were SO hungry for Chinese and are in a new town and haven’t found a Chinese restaurant, so we ended up eating with the Panda last night! I saw this recipe late last night and made it tonight in under 30 minutes! I had an Uncle Ben’s micro rice and that was done in 90 seconds! MY FAMILY COULDN’T STOP RAVING! It has such intense flavor! This would work on a crazy busy day…cut all ingredients up the night before…have the sauce all mixed and it could be done in less than 20 on that busy night! I am a SHEET PAN BELIEVER! Thank you for sharing! 🙂

    1. Awe, that is SO AWESOME! I love stories like this! This makes me SO happy to hear! Thank you so much for your wonderful story! I am so glad it tasted and turned out so well for you all! That makes my heart happy! Thank you for sharing! Xo

      Your Recipe Critic,

  2. Made this for the first time for dinner tonight and it tasted as good as it looks….even better!!! And the clean up was a breeze. Thanks for a great and easy recipe – making this again soon.

  3. I made this last night. It was easy to prep, and hubby and I both really enjoyed it. He asked me to make it regularly. We’re trying to eat healthy and this is a healthy dish. It made enough for two nights. Last night I served it over crushed baked potatoes and tonight it will be over brown rice. Thank you for this recipe!

  4. Made this for dinner the other night and loved at how great this tasted and how quickly the meal came together. Thanks for the recipe!

  5. OH MY GOODNESS! Im not a realluy great “chinese food” chef and this was the easiest and most delicious recipe I have ever made! Sweet, salty, savory, crunchy, full of protein, low in calories (per serving) and just absolutely wonderful! I MUST MAKE THIS FOR MY FAMILY!!
    So Simple and yet SOO GOOODDD
    Thanks for sharing this recipe!

  6. Great dinner! My family loved it, the sauce was perfect. I added a 1/2 head of red cabbage. I 💜 sheet pan dinners & this one is a winner! Thank you!

  7. This was really, really good! My entire family enjoyed it served over brown rice. I added more veggies (I am the only vegetarian in the household) and cooked the chicken on a separate small plan so that I could eat almost the same meal. This has been requested to be added to our meal rotation list!

  8. This was AMAZING and quite simple to make. A definite keeper! The flavor is pretty bold, but in a good way. I loved all the veggies in it. The chicken came out tender and the veggies were just right (still some texture but not crunchy). We will be making this again soon. This recipe satisfies that “Chinese take-out” craving big time, and I’d rather have this than take-out Chinese any day. Thank you!!

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