Sheet Pan Cashew Chicken

5 from 15 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Kelly Kwok
Servings 4
Print Review
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.
Course Dinner
Cuisine Asian American
Keyword Cashew Chicken, 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

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.