If you’re craving a dish that is bursting with flavor, easy to prepare, and perfect for busy weeknights, this Sheet Pan Cashew Chicken Recipe is an absolute winner. It combines tender chicken pieces with crunchy raw cashews and vibrant bell peppers, all roasted to perfection with a luscious, sticky sauce that sings with garlic, ginger, and a hint of sweetness. What’s truly delightful about this recipe is that everything cooks on just one sheet pan, making cleanup a breeze while delivering an impressive meal that feels both wholesome and indulgent. Trust me, once you try this Sheet Pan Cashew Chicken Recipe, it will quickly become a go-to favorite in your kitchen.
Ingredients You’ll Need
Gathering a few simple yet essential ingredients is all it takes to create magic in your oven with this Sheet Pan Cashew Chicken Recipe. Each component brings its own character and texture, creating a beautiful harmony that’s as colorful as it is delicious.
- Boneless, skinless chicken breast: Cut into bite-sized pieces for quick cooking and perfect bite-friendly portions.
- Raw cashews: These add an irresistible crunch and nutty flavor that contrast wonderfully with tender chicken.
- Red and green bell peppers: Chopped for freshness and vibrant color to make the dish pop visually and nutritionally.
- Medium onion: Adds natural sweetness and depth when roasted alongside the other ingredients.
- Soy sauce: Brings that signature salty umami note essential for any Asian-inspired dish.
- Hoisin sauce: Adds a subtle sweetness and complexity, balancing the savory flavors.
- Honey: For a touch of natural sweetness that helps caramelize the chicken and vegetables.
- Sesame oil: Provides a delicate but unmistakable toasted sesame aroma.
- Garlic: Minced fresh for punchy flavor that enhances the overall sauce.
- Ground ginger: Adds warmth and a little zing that brightens every bite.
- Olive oil: Helps tenderize the chicken and ensures everything roasts beautifully without sticking.
- Cornstarch: Thickens the marinade slightly, creating that irresistible glaze.
- Salt and pepper: To taste, balancing and elevating all the flavors.
- Green onions: Thinly sliced for garnish, adding freshness and a pop of green.
- Sesame seeds: Optional, but a lovely finishing touch that adds texture and visual appeal.
- Cooked rice: Perfect for serving and soaking up all the savory sauce.
How to Make Sheet Pan Cashew Chicken Recipe
Step 1: Preheat and Prepare Your Sheet Pan
Start by heating your oven to 400°F (200°C). Line a large sheet pan with parchment paper, which will prevent sticking and make cleanup quick and painless. This is the foundation that makes this sheet pan meal so incredibly easy.
Step 2: Whisk Together the Marinade
In a large bowl, combine olive oil, soy sauce, hoisin sauce, honey, sesame oil, minced garlic, ground ginger, and cornstarch. Whisk everything until the marinade is smooth and well blended. This vibrant sauce is what brings all the ingredients together with bold flavor and a hint of sweetness.
Step 3: Marinate the Chicken
Add the cut chicken pieces into the marinade and toss them until well coated. Letting the chicken soak in that mixture for at least 15 minutes allows the flavors to penetrate deeply, ensuring every bite is juicy and flavorful.
Step 4: Arrange Chicken and Vegetables on the Sheet Pan
Spread the marinated chicken pieces evenly across the parchment-lined sheet pan. Surround the chicken with chopped red and green bell peppers and onion, then drizzle any extra marinade over the veggies. This ensures everything cooks evenly and each component absorbs that delicious sauce.
Step 5: Season and Roast
Season the entire pan with a bit of salt and pepper, keeping in mind the soy sauce already provides some saltiness. Place the sheet pan in the oven and roast for about 15 minutes, allowing the chicken to cook through and the vegetables to soften.
Step 6: Add Cashews and Finish Roasting
Take the pan out carefully and sprinkle raw cashews over the chicken and vegetables. Return the pan to the oven and roast for an additional 7 to 10 minutes. This step lets the cashews toast lightly, adding delightful crunch without burning.
Step 7: Garnish and Serve
Once everything is cooked through and beautifully caramelized, remove the pan from the oven. Sprinkle with sliced green onions and sesame seeds for a fresh and nutty garnish. Serve hot over a bed of steaming cooked rice to catch every bit of that sumptuous sauce.
How to Serve Sheet Pan Cashew Chicken Recipe
Garnishes
Green onions and sesame seeds are the classic, simple garnishes that add not only freshness but also a little crunch and visual appeal. Adding them right before serving enhances both flavor and presentation, making your meal look as good as it tastes.
Side Dishes
This dish is a complete meal on its own, but if you want to add variety, steamed jasmine or brown rice works beautifully to soak up all the savory sauce. For some extra greens, a simple cucumber salad or sautéed bok choy pairs perfectly without overwhelming the palate.
Creative Ways to Present
Try serving the chicken and veggies in lettuce cups for a light, hand-held option that’s perfect for casual gatherings. Alternatively, pack it into bowls alongside noodles or quinoa for a fun twist on the classic rice pairing. No matter how you plate it, this Sheet Pan Cashew Chicken Recipe shines.
Make Ahead and Storage
Storing Leftovers
Place any leftover sheet pan cashew chicken in an airtight container and refrigerate for up to 3 days. The flavors tend to meld even further when stored, giving you an easy lunch or dinner option that reheats beautifully.
Freezing
If you want to keep this dish longer, freeze leftovers in a freezer-safe container for up to 2 months. To maintain texture, it’s best to freeze without rice and add freshly cooked grains when reheating.
Reheating
Reheat gently in a microwave or on a stovetop skillet over low heat to avoid drying out the chicken. Adding a splash of water or broth during reheating can revive the sauce’s luscious texture. This way, every bite stays juicy and satisfying.
FAQs
Can I use chicken thighs instead of breast for this recipe?
Absolutely! Chicken thighs offer extra juiciness and a richer flavor. Just cut them into similar-sized pieces to ensure even cooking and follow the same marinating and roasting process.
Are raw cashews necessary or can I use roasted ones?
Raw cashews work best because they toast gently during the last roasting step, developing a fresh, nutty flavor. Roasted cashews can be used if that’s what you have, but skip the final roasting step to avoid burning.
How spicy is this Sheet Pan Cashew Chicken Recipe?
This version is mild and packed with sweet and savory flavors but not spicy. If you love heat, you can easily add a pinch of red pepper flakes or a dash of sriracha to the marinade.
Can I prepare this recipe gluten-free?
Yes! Just substitute the soy sauce with a gluten-free tamari or coconut aminos, and ensure your hoisin sauce is gluten-free or use a homemade alternative. The rest of the ingredients are naturally gluten-free.
What can I do if I don’t have a sheet pan?
If you don’t have a sheet pan, a large baking dish or roasting pan will work just fine. Just be sure it can hold all the ingredients in a single layer to ensure even cooking and caramelization.
Final Thoughts
There is something incredibly satisfying about a one-pan meal that doesn’t skimp on flavor, and this Sheet Pan Cashew Chicken Recipe fits the bill perfectly. From the blend of tender chicken, crunchy cashews, and vibrant vegetables to the easy cleanup and minimal fuss, it’s a recipe worth making time and time again. I encourage you to give it a try and watch your family ask for seconds every time!
Print
Sheet Pan Cashew Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Asian
Description
This Sheet Pan Cashew Chicken recipe offers a flavorful and convenient one-pan meal featuring tender bite-sized chicken pieces marinated in a savory sauce, roasted with colorful bell peppers, onions, and crunchy cashews. Perfect for a quick weeknight dinner, it pairs wonderfully with cooked rice for a complete and satisfying meal.
Ingredients
Protein and Vegetables
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup raw cashews
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, chopped
Sauce and Marinade
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 2 tablespoons olive oil
- 1 teaspoon cornstarch
Seasonings and Garnish
- Salt and pepper to taste
- 2 green onions, sliced for garnish
- Sesame seeds for garnish (optional)
To Serve
- Cooked rice
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper to prevent sticking and make cleanup easier.
- Make the marinade: In a large bowl, whisk together olive oil, soy sauce, hoisin sauce, honey, sesame oil, minced garlic, ground ginger, and cornstarch until fully combined.
- Marinate the chicken: Add the bite-sized chicken pieces to the marinade and toss to coat evenly. Allow the chicken to marinate for at least 15 minutes to absorb the flavors.
- Arrange chicken on sheet pan: Spread the marinated chicken pieces evenly over the prepared sheet pan in a single layer.
- Add vegetables: Distribute the chopped red and green bell peppers and onion evenly around the chicken pieces on the pan. Drizzle any remaining marinade over the vegetables for extra flavor.
- Season: Sprinkle salt and pepper over the chicken and vegetables according to your taste preference.
- Roast first batch: Place the sheet pan in the preheated oven and roast for about 15 minutes to begin cooking the chicken and soften vegetables.
- Add cashews: Remove the pan from the oven, sprinkle the raw cashews evenly over the chicken and vegetables.
- Finish roasting: Return the pan to the oven and roast for an additional 7-10 minutes until the chicken is cooked through, vegetables are tender, and cashews are lightly toasted.
- Garnish and serve: Remove from oven, garnish with sliced green onions and sesame seeds if desired. Serve hot over cooked rice for a complete meal.
Notes
- Ensure chicken pieces are uniform in size to cook evenly.
- Raw cashews add crunch; you may substitute with roasted cashews if preferred.
- Adjust honey and soy sauce amounts to taste for a sweeter or saltier profile.
- For extra heat, add red pepper flakes or chili sauce to the marinade.
- Cooked rice can be white, brown, or jasmine depending on your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
