Sheet Pan Cashew Chicken Recipe

If you’re craving a meal that perfectly balances savory, sweet, and nutty flavors while keeping things simple, this Sheet Pan Cashew Chicken Recipe is an absolute lifesaver. Imagine tender chicken pieces roasted alongside vibrant bell peppers and onions, all glazed with a sticky, flavorful sauce and topped with crunchy cashews that bring an irresistible texture. It’s all done on one pan for easy cleanup and maximum deliciousness, making it the perfect go-to weeknight dinner that feels special without any fuss.

Ingredients You’ll Need

Every ingredient in this Sheet Pan Cashew Chicken Recipe plays a key role in building layers of flavor and texture, yet the list stays straightforward without overwhelming your pantry. From the crisp bell peppers to the nutty cashews, each component is essential in making this dish pop.

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces: The star protein that soaks up all the delicious marinade flavors.
• 1 cup raw cashews: Adds a satisfying crunch and buttery taste that contrasts beautifully with tender chicken.
• 1 red bell pepper, chopped: Brings sweetness and vibrant color to your plate.
• 1 green bell pepper, chopped: Offers a fresh, slightly bitter balance to the peppers’ sweetness.
• 1 medium onion, chopped: Builds a savory base for the dish with natural sweetness when roasted.
• 2 tablespoons soy sauce: Injects umami depth and saltiness to round out the flavors.
• 1 tablespoon hoisin sauce: Adds a tangy, slightly sweet complexity that elevates the glaze.
• 2 tablespoons honey: For a sticky, sweet finish that caramelizes beautifully in the oven.
• 1 teaspoon sesame oil: Infuses a nutty aroma typical in classic Asian-inspired dishes.
• 2 cloves garlic, minced: Provides a punch of fragrant warmth and sharpness.
• 1 teaspoon ground ginger: Lends a subtle zing and brightness that wakes up your taste buds.
• 2 tablespoons olive oil: Helps the chicken and vegetables roast nicely and prevents sticking.
• 1 teaspoon cornstarch: Thickens the marinade into a glossy sauce during roasting.
• Salt and pepper to taste: Essential seasonings to enhance every element.
• 2 green onions, sliced for garnish: Freshness and color as the finishing touch.
• Sesame seeds for garnish (optional): Adds delicate crunch and visual appeal.
• Cooked rice for serving: The perfect neutral base to soak up all the flavorful sauce.

How to Make Sheet Pan Cashew Chicken Recipe

Step 1: Prep Your Oven and Pan

Start by heating your oven to 400°F (200°C) and lining a large sheet pan with parchment paper. This setup means less scraping later and ensures your chicken and veggies cook evenly without sticking.

Step 2: Whisk Together the Marinade

In a big bowl, mix olive oil, soy sauce, hoisin sauce, honey, sesame oil, minced garlic, ground ginger, and cornstarch until everything blends into a smooth, alluring glaze. This mixture is the magic that ties all ingredients together with balanced sweetness and savory notes.

Step 3: Marinate the Chicken

Put your bite-sized chicken pieces into the marinade bowl and toss until each piece is well coated. Let them soak in those flavors for at least 15 minutes—you’ll notice the chicken becomes more tender and infused with all those delightful tastes.

Step 4: Arrange Chicken on the Sheet Pan

Spread the marinated chicken evenly across the parchment-lined pan. Giving them space helps everything roast beautifully instead of steaming.

Step 5: Add the Vegetables

Scatter the chopped bell peppers and onions around the chicken, then drizzle over any remaining marinade to ensure the veggies get their share of flavor. These colorful veggies bring freshness and crunch to every bite.

Step 6: Season with Salt and Pepper

A light sprinkle of salt and pepper at this stage amps up the flavors even further. This simple seasoning is key to round out the dish perfectly.

Step 7: Roast the Chicken and Vegetables

Pop the pan into your preheated oven and roast for about 15 minutes. This cooking method keeps your hands free and your kitchen smelling amazing.

Step 8: Add the Cashews

After 15 minutes, take the pan out and sprinkle the raw cashews over the chicken and veggies. These nuts will toast nicely in the final cooking phase, lending their signature crunch.

Step 9: Finish Roasting

Return the pan to the oven and roast for another 7-10 minutes until the chicken is cooked through and your vegetables are tender and slightly caramelized. The sauce should be glossy, coating everything beautifully.

Step 10: Garnish and Serve

Once you pull the sheet pan from the oven, top everything with sliced green onions and a sprinkle of sesame seeds if you like—these bright touches make the dish even more inviting and flavorful.

Step 11: Plate Your Creation

Serve your Sheet Pan Cashew Chicken Recipe hot over a bed of fluffy cooked rice that soaks up every ounce of that incredible sauce. You’re in for a fantastic meal, no mess and no stress!

How to Serve Sheet Pan Cashew Chicken Recipe

Garnishes

Fresh green onions provide a crisp, slightly sharp contrast that balances the rich sauce perfectly. Sesame seeds add a nutty crunch and a lovely visual finish, making your dinner look as good as it tastes.

Side Dishes

This dish shines when served alongside simple steamed or fried rice, which absorbs the delicious sauce. For some extra veggies, try a light Asian cucumber salad or stir-fried greens to round out your meal with fresh, vibrant textures.

Creative Ways to Present

For a fun twist at a gathering, serve the Sheet Pan Cashew Chicken Recipe buffet-style with jasmine rice and small bowls of extra cashews, sliced scallions, and chili flakes for guests to customize. Alternatively, wrap the chicken and veggies in lettuce cups for a refreshing handheld bite.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftovers to airtight containers and store in the fridge for up to 3 days. The flavors often deepen overnight, making your next meal even tastier.

Freezing

You can freeze cooked Sheet Pan Cashew Chicken in a well-sealed container for up to 2 months. Just be mindful that bell peppers may lose some crispness after freezing, but the overall flavor remains fantastic.

Reheating

Reheat gently in a skillet or oven to keep the chicken moist and the cashews crunchy. Microwaving is fine but try to do so in short bursts to avoid overcooking or drying out the chicken.

FAQs

Can I use other nuts instead of cashews?

Absolutely! While cashews are traditional for their buttery texture, almonds or peanuts can also add a nice crunch and complementary flavor.

Is this recipe spicy?

This Sheet Pan Cashew Chicken Recipe is mild and well-balanced, but you can easily add chili flakes or a dash of sriracha to the marinade if you like some heat.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work beautifully here and stay juicy through roasting, plus they offer a slightly richer flavor.

How do I make this recipe gluten-free?

Swap out regular soy sauce with gluten-free tamari, and double-check hoisin sauce ingredients. That way, you maintain all the taste but keep it safe for gluten sensitivities.

Can I prep this recipe ahead of time?

You can marinate the chicken and chop veggies the day before for a quick assembly and cooking session when you’re ready to eat. Just keep everything refrigerated until roasting.

Final Thoughts

This Sheet Pan Cashew Chicken Recipe is one of those dishes that feels like a warm hug on a plate—comforting, flavorful, and effortlessly impressive. Whether you’re new to cooking or just looking for a hassle-free, crowd-pleasing meal, this recipe will quickly become a favorite in your kitchen. Give it a try and watch how easily it brings smiles all around your table!

Print