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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!
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Sheet Pan Cashew Chicken
Ingredients
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
Instructions
!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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of our favorites! I make it at least once a month! Thank you! Just realized that I need to explore your site more, because I am sure I’ll find more favorite recipes. Everything looks amazing!!
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!!
Wow, I am so glad that you enjoyed it! Thank you for sharing! You described it perfectly!
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!
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!
This looks amazing. I am adding cashews to next week’s shopping list and giving this one a try.
WOW! Just wow! I am so happy with this recipe, I can’t wait to make it again. Thanks so much for sharing! I’m a fan.
This is such a hit in my house! I up the honey and we use Quorn chunks in place of the chicken, since I am vegetarian.
Very good. Picky eaters (including husband) asked for me to make it again. Thanks for the recipe.
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!
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!
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!
YAY!! That is a great thing! I am so glad that you all liked it! Thanks so much for sharing! XOXO
Hi, Very nice, This is really perfect make process. I like this idea. this is really perfect your article and blog post. it is very interesting and impressive blog. thanks
AWE!! Thank you so much! I really appreciate it! That is so sweet of you! Thanks for following along with me! XOXO
That looks soo adorable and delicious!!! Thank you for sharing your recipe 🙂 will definitely give this a try!
That is awesome! I hope you love it as much as my family does! XOXO
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.
That is just what I like to hear!! Thanks so much for sharing! I am glad you liked it and will make it again soon!!
I’m making it right now and the house smells like heaven. Guaranteed
it’s going to taste as amazing as it looks!
Without a doubt I will make this again! Raves from my S.O.
OH!! That is exciting!! Happy Day!! Thanks for sharing!! Xo
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! 🙂
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,
Alyssa
This looks amazing! Can’t wait to try it! I’ll probably add some green onions and peas or green beans, too.