Sheet Pan Cashew Chicken Recipe

Ready to upgrade your weeknight dinner routine? Say hello to the ultimate Sheet Pan Cashew Chicken, a colorful, crave-worthy dish that brings Chinese takeout flavor right to your own kitchen. The beauty of this recipe is just how easy it is—one sheet pan, pantry-friendly ingredients, and a lick-the-bowl clean honey-garlic sauce! This vibrant meal comes together with juicy chunks of chicken, crunchy cashews, crisp bell peppers, and tender broccoli for a dinner that’s as stunning as it is satisfying.

Ingredients You’ll Need

The magic of Sheet Pan Cashew Chicken comes from a handful of ingredients that deliver maximum flavor with minimal fuss. Every component serves a purpose—whether it’s adding crunch, savoriness, or a splash of vibrant color to your plate.

• Chicken breast: Diced for speedy, even cooking and tender, juicy bites every time.
• Raw whole cashews: Toasted first for extra crunch and that unmistakable nutty flavor.
• Red bell peppers: Add sweetness, color, and a beautiful fresh crunch.
• Broccoli florets: Bring earthy flavor and soak up all that delicious sauce.
• Green onions: Freshly chopped, they add a pop of color and final zippy bite on top.
• Liquid aminos or soy sauce: The savory, salty backbone of your stir-fry sauce.
• Rice wine vinegar: For tang and balance—cuts through the richness just perfectly.
• Sesame oil: For toasty, nutty undertones that warm up the entire dish.
• Honey: Adds luscious sweetness that brings the whole sauce together.
• Garlic: Freshly minced for bold, aromatic flavor in every bite.

How to Make Sheet Pan Cashew Chicken

Step 1: Toast the Cashews

Place your raw cashews on a sheet pan and toast them in a 375°F oven for 5 minutes. This brings out their deliciously nutty aroma, crisps them up, and prevents them from getting soft in the sauce later. Remove the cashews and set aside—they’ll be the finishing touch on your Sheet Pan Cashew Chicken.

Step 2: Whisk Up the Sauce

In a medium bowl, whisk together the soy sauce (or liquid aminos), rice wine vinegar, sesame oil, honey, and minced garlic. This sauce is the heart of Sheet Pan Cashew Chicken—sweet, savory, zingy, and impossible to resist. Whisking ensures everything’s silky-smooth and ready to coat every ingredient.

Step 3: Arrange Chicken and Veggies

Spread the diced chicken breasts, broccoli florets, and red bell peppers evenly over your sheet pan. You want everything in a single layer so that the oven roasts the veggies and chicken beautifully, instead of steaming them. Pour about three-quarters of your sauce right over the top and toss to coat well—this is where the flavors really start building.

Step 4: Roast to Perfection

Slide the pan into your preheated oven. Roast for 15 minutes, then give everything a toss so the chicken and veggies cook evenly. Return to the oven for another 8 to 10 minutes, until the chicken is cooked through, juicy, and every veggie is beautifully tender with just the right amount of bite.

Step 5: Final Toss and Serve

Drizzle the last bit of sauce over your roasted chicken and veggies, then sprinkle on your toasted cashews and fresh green onions. Each bite has savory, sweet, crunch, and freshness—exactly what you’re craving!

How to Serve Sheet Pan Cashew Chicken

Garnishes

Don’t skip the finish! A handful of chopped green onions adds a fresh crunch and bright flavor that really wakes up the Sheet Pan Cashew Chicken. For a spicy twist, a sprinkle of sesame seeds or dash of chili flakes also delivers a lovely pop.

Side Dishes

This dish is fantastic served over fluffy steamed white rice, nutty brown rice, or light cauliflower rice for a low-carb option. The sauce soaks right in! If you’re feeling playful, try tossing this over some udon noodles or serve with a tangy Asian-inspired slaw for crunch.

Creative Ways to Present

You can turn Sheet Pan Cashew Chicken into lettuce wraps for a party-ready finger food, stuff it inside warm pita breads with a dash of chili sauce, or pile it into a bowl with extra veggies and a drizzle of the leftover sauce for a hearty lunch. Mix and match so every meal feels brand new!

Make Ahead and Storage

Storing Leftovers

Sheet Pan Cashew Chicken stores beautifully in the fridge. Let everything cool completely, then transfer to an airtight container. It keeps fresh for up to 4 days—perfect for make-ahead lunches or quick dinners!

Freezing

If you want to freeze leftovers, skip adding the cashews and green onions until reheating. Portion the chicken and veggies (with sauce) into freezer bags or containers and freeze for up to 2 months. This way, everything tastes fresh and the cashews keep their crunch.

Reheating

Reheat Sheet Pan Cashew Chicken gently in the microwave or in a covered skillet over medium-low heat. Add a splash of water or extra soy sauce to revive the sauciness. Top with your reserved toasted cashews and green onions after reheating for the best texture.

FAQs

Can I substitute other nuts for the cashews?

Absolutely! While cashews give Sheet Pan Cashew Chicken its signature crunch and flavor, roasted peanuts or almonds also work well if that’s what you have on hand.

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs are a great substitute and bring extra juiciness to the recipe. Simply dice and use them in place of breasts, adjusting cook time by a few minutes if needed.

Is there a way to make this gluten-free?

Definitely! Use liquid aminos or a certified gluten-free soy sauce for the marinade and sauce. Double-check your other ingredients to ensure they’re gluten-free as well.

What can I use instead of broccoli?

Sheet Pan Cashew Chicken is ultra-flexible. Try snap peas, green beans, zucchini, or even cauliflower florets if you want to mix things up!

Can I prep the ingredients ahead of time?

Yes! Dice your chicken and veggies the night before and whisk together your sauce. Store everything separately in the fridge, and when you’re ready to cook, just assemble and roast for an effortless meal.

Final Thoughts

If you’re searching for a dinner that’s fast, flavorful, and full of color, give Sheet Pan Cashew Chicken a try. It’s weeknight cooking at its best—bold flavors, wholesome ingredients, and barely any cleanup. Your taste buds (and your family!) will thank you.

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