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Sheet Pan Cashew Chicken
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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
Cook Time 25 minutes
Total Time 40 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.