Sheet Pan Cashew Chicken

If you’re craving takeout-style Chinese food with a healthy twist, this Sheet Pan Cashew Chicken is a game-changer. It’s loaded with bold flavors, tender chicken, crisp veggies, and crunchy cashews—roasted all on one pan for minimal cleanup and maximum satisfaction.

This recipe was born from one of those hectic weeknights when I needed something quick, healthy, and family-approved.

Takeout wasn’t an option, but I had chicken breast, bell peppers, and a bag of cashews staring at me.

I tossed everything in a simple soy-garlic sauce and roasted it on a sheet pan.

The result?

A new favorite that’s become a regular in our weekly dinner rotation.

Why you’ll love this

1. One Pan, Less Mess – Everything cooks together on a single sheet pan, which means fewer dishes and quicker cleanup.
2. Better Than Takeout – You control the ingredients, the sodium, and the spice—without sacrificing any of the flavor.
3. Meal Prep Friendly – This dish stores and reheats like a dream, making it perfect for weekday lunches or dinners.
4. Crispy Cashew Crunch – Roasting cashews with the chicken adds unbeatable texture and a nutty depth of flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Cuisines: Asian-Inspired, Chinese-American
Servings: 4
Estimated Cost: $12–$15

Equipment:

• Large sheet pan
• Mixing bowls
• Whisk
• Tongs or spatula
• Parchment paper or foil (optional, for easier cleanup)

Ingredients

• 1.5 lbs boneless, skinless chicken breast (cut into 1-inch cubes)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, chopped
• 1 cup raw unsalted cashews
• 2 tablespoons olive oil
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• Green onions and sesame seeds for garnish (optional)
• Cooked rice, for serving (optional)

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C). Line your sheet pan with parchment or foil for easier cleanup.
2. Make the sauce: In a mixing bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Set aside.
3. Toss the chicken: In a large bowl, combine chicken cubes with half of the sauce and 1 tablespoon olive oil. Let it marinate while you prep the vegetables.
4. Prep the veggies: Toss bell peppers and red onion with remaining olive oil and a pinch of salt and pepper.
5. Assemble the sheet pan: Spread chicken pieces evenly on the pan, followed by the veggies. Bake for 15 minutes.
6. Add the cashews: After 15 minutes, scatter cashews over the pan and drizzle everything with the remaining sauce.
7. Roast until golden: Continue baking for another 8–10 minutes, or until chicken is cooked through and slightly caramelized.
8. Garnish and serve: Top with chopped green onions and sesame seeds, and serve over hot rice if desired.

Nutrition Facts

Per Serving (without rice):

• Calories: 430
• Protein: 36g
• Fat: 22g
• Carbohydrates: 24g
• Fiber: 3g
• Sugar: 9g
• Sodium: 680mg

Tips for Success

1. Don’t skip the cashews – Roasting them adds deep flavor and texture, and they’re the star of the dish.
2. Even cutting matters – Cut chicken and vegetables into similar-sized pieces so they cook evenly.
3. Marinate for more flavor – Letting the chicken soak in the sauce for even 10–15 minutes enhances its taste.
4. Double the sauce – If you love extra sauce for drizzling over rice, double the amount and reserve half before marinating.

Print Pin

Sheet Pan Cashew Chicken

If you’re craving takeout-style Chinese food with a healthy twist, this Sheet Pan Cashew Chicken is a game-changer. It’s loaded with bold flavors, tender chicken, crisp veggies, and crunchy cashews—roasted all on one pan for minimal cleanup and maximum satisfaction.

Course Main Course

Cuisine Asian-Inspired, Chinese-American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 430kcal

Cost $12–$15

Ingredients

• 1.5 lbs boneless skinless chicken breast (cut into 1-inch cubes)
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 small red onion chopped
• 1 cup raw unsalted cashews
• 2 tablespoons olive oil
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 3 garlic cloves minced
• 1 teaspoon grated fresh ginger
• ½ teaspoon crushed red pepper flakes optional
• Salt and black pepper to taste
• Green onions and sesame seeds for garnish optional
• Cooked rice for serving (optional)

Instructions

• Preheat oven to 400°F (200°C). Line your sheet pan with parchment or foil for easier cleanup.
• Make the sauce: In a mixing bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Set aside.
• Toss the chicken: In a large bowl, combine chicken cubes with half of the sauce and 1 tablespoon olive oil. Let it marinate while you prep the vegetables.
• Prep the veggies: Toss bell peppers and red onion with remaining olive oil and a pinch of salt and pepper.
• Assemble the sheet pan: Spread chicken pieces evenly on the pan, followed by the veggies. Bake for 15 minutes.
• Add the cashews: After 15 minutes, scatter cashews over the pan and drizzle everything with the remaining sauce.
• Roast until golden: Continue baking for another 8–10 minutes, or until chicken is cooked through and slightly caramelized.
• Garnish and serve: Top with chopped green onions and sesame seeds, and serve over hot rice if desired.

Notes

1. Don’t skip the cashews – Roasting them adds deep flavor and texture, and they’re the star of the dish.
2. Even cutting matters – Cut chicken and vegetables into similar-sized pieces so they cook evenly.
3. Marinate for more flavor – Letting the chicken soak in the sauce for even 10–15 minutes enhances its taste.
4. Double the sauce – If you love extra sauce for drizzling over rice, double the amount and reserve half before marinating.

Common Questions

Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are juicier and work beautifully in this recipe—just adjust cook time slightly if needed.

Can I make this dish vegetarian?
Absolutely. Swap the chicken for tofu or tempeh, and use tamari for a gluten-free option.

How do I store leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until hot.

Can I freeze it?
You can freeze the cooked chicken and veggies (minus the cashews) for up to 2 months. Reheat on a sheet pan and add fresh cashews before serving.

Thanks for stopping by and giving this Sheet Pan Cashew Chicken a try.

I hope it brings ease and flavor to your table—just like it has for mine.

Wishing you delicious dinners and happy cooking!