Sheet Pan Cashew Chicken

I’ve always been a fan of one-pan dinners that somehow manage to feel both effortless and indulgent, and this Sheet Pan Cashew Chicken is no exception. From the first time I whisked together that glossy marinade—bright soy sauce, sweet honey, nutty sesame oil, and tangy hoisin—I knew I was onto something special. The beauty of this recipe lies in its simplicity: a sprinkle of raw cashews, a medley of vibrant bell peppers, and tender chunks of chicken all roast together in perfect harmony on a single sheet pan. No stovetop juggling, no messy saucepots—just pop everything into the oven, and let the magic happen while you tackle emails, set the table, or sneak in a quick catch-up call with a friend.

As it bakes, you’ll catch whiffs of garlic and ginger mingling with honeyed soy, teasing your taste buds with the promise of crunch and comfort. When you pull that sheet pan from the oven, the cashews will be toasted just right, the peppers still crisp, and the chicken juicy and flavorful. You’ll feel like you’ve won the dinner lottery—minimal cleanup, maximal satisfaction. Whether you’re feeding a busy family or treating yourself to a hearty solo meal, this recipe ticks every box. Trust me, once you try it, it’ll become your go-to for weeknights, casual gatherings, or anytime you crave a fuss-free dish that tastes like you spent hours perfecting it.

KEY INGREDIENTS IN SHEET PAN CASHEW CHICKEN

This recipe shines because each ingredient plays a starring role in building layers of flavor and texture. Together, they transform a simple sheet pan into a culinary masterpiece that’s both comforting and vibrant.

• Chicken breast

Tender, lean, and full of protein, the chicken breast soaks up the savory-sweet marinade beautifully. Cutting it into bite-sized pieces ensures even cooking and juicy bites in every mouthful.

• Raw cashews

These little nuts bring a satisfying crunch and a buttery richness that perfectly balances the tender chicken and roasted veggies. They toast up golden in the oven, adding both texture and nutty depth.

• Red bell pepper

With its sweet, fruity notes, the red pepper adds a pop of color and freshness. Roasting concentrates its natural sugars, creating pleasant caramelized char spots.

• Green bell pepper

Slightly more vegetal in flavor than the red variety, the green pepper contributes crispness and a vibrant hue, rounding out the flavor profile.

• Medium onion

When chopped and roasted, onions become sweet and jammy, infusing the entire pan with their aromatic goodness and adding extra layers of savory flavor.

• Soy sauce

This umami powerhouse brings saltiness and depth, forming the salty backbone of the marinade that ties everything together.

• Hoisin sauce

With its slightly sweet, earthy, and tangy character, hoisin sauce enriches the marinade, giving it a subtle Asian flair and thickening the sauce.

• Honey

A natural sweetener that balances the saltiness of the soy sauce and the sharpness of garlic and ginger. It also helps create that beautiful glaze on the chicken.

• Sesame oil

Just a teaspoon gives an unmistakable toasty, nutty aroma that elevates the dish and hints at its Asian-inspired roots.

• Garlic (minced)

Fresh garlic brings pungent and bright flavors that bloom during roasting, infusing the entire sheet pan with savory warmth.

• Ground ginger

Adds a gentle spiciness and zesty warmth that complements the garlic, enriching the overall taste without overpowering it.

• Olive oil

Helps the marinade cling to the chicken and vegetables while promoting even roasting and preventing sticking.

• Cornstarch

Thickens the marinade so that it transforms into a glossy glaze that beautifully coats the chicken and veggies during baking.

• Salt and pepper

Basic seasonings that enhance all the natural flavors and help balance the sweetness, acidity, and umami components.

• Green onions (sliced)

A fresh, sharp finish that brightens each bite when sprinkled on top just before serving.

• Sesame seeds (optional)

Tiny toasty seeds that add visual appeal and an extra crunch whenever you want to make the dish feel a little more special.

• Cooked rice

The perfect vehicle for soaking up every drop of that savory-sweet sauce, turning this sheet pan meal into a complete, satisfying dinner.

HOW TO MAKE SHEET PAN CASHEW CHICKEN

Let’s walk through the simple steps that turn those ingredients into a mouthwatering, hands-off dinner. Each stage is designed to layer flavor, build texture, and keep cleanup to a minimum—all on one sheet pan.

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper. This creates a non-stick surface that makes cleanup a breeze and ensures even heat distribution.

2. In a large bowl, whisk together the olive oil, soy sauce, hoisin sauce, honey, sesame oil, minced garlic, ground ginger, and cornstarch. Make sure the cornstarch dissolves completely so the marinade will thicken and cling nicely.

3. Add the chicken pieces to the bowl and use tongs or a spoon to toss them until each piece is well coated in the glossy marinade. Let it marinate for at least 15 minutes to allow the flavors to penetrate the meat deeply.

4. Arrange the marinated chicken in a single layer on the prepared sheet pan. Spacing the pieces out ensures they roast rather than steam, giving you those delicious golden edges.

5. Distribute the chopped bell peppers and onion evenly around the chicken. Drizzle any leftover marinade over the vegetables to guarantee they absorb all that savory-sweet goodness.

6. Season the entire pan lightly with salt and pepper, remembering that the soy sauce already contributes saltiness, so you need just a touch.

7. Roast in the preheated oven for about 15 minutes. During this time, the chicken will start to firm up and the veggies will soften at the edges.

8. Carefully remove the pan and sprinkle the raw cashews over the chicken and vegetables. The cashews will toast right on the pan, achieving a beautiful golden-brown hue.

9. Return the sheet pan to the oven and continue roasting for another 7–10 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender-crisp.

10. When everything is perfectly cooked, remove the pan and garnish with sliced green onions and a sprinkle of sesame seeds for added texture and freshness.

11. Serve the cashew chicken hot over cooked rice, letting the rice soak up every last drop of that irresistible sauce.

SERVING SUGGESTIONS FOR SHEET PAN CASHEW CHICKEN

This dish owes part of its charm to its versatility—it’s a fantastic base for so many creative serving ideas. Whether you want to dress it up for guests or keep it casual for a cozy night in, here are a few ways to make it shine:

• Family-Style Platter: Transfer everything to a large, shallow dish and top with extra cashews, green onions, and a drizzle of toasted sesame oil. Let everyone help themselves buffet-style for a fun, interactive meal.

• Bowl It Up: Scoop the chicken and veggies into individual bowls of fluffy jasmine or brown rice. Finish with a wedge of lime and a handful of fresh cilantro for a bright, restaurant-quality presentation.

• Wrap or Lettuce Cups: Spoon the cooled cashew chicken into soft tortillas or crisp lettuce leaves for a handheld twist. Add shredded cabbage, carrots, and a dollop of sriracha mayo for crunch and heat.

• Noodle Upgrade: Serve over cooked rice noodles or lo mein for an Asian-inspired noodle bowl. Toss the hot chicken mixture with the noodles and garnish with chopped peanuts and a sprinkle of chili flakes for extra flair.

HOW TO STORE SHEET PAN CASHEW CHICKEN

Storing this cashew chicken properly means you can enjoy leftovers that taste almost as good as fresh. Here’s how to keep it at peak flavor, texture, and safety:

• Refrigeration: Once the dish has cooled to room temperature, transfer it to an airtight container and refrigerate for up to three days. Keeping the sauce and components sealed ensures the chicken stays moist and the veggies retain some crunch.

• Freezing: Portion the cooled chicken, veggies, and cashews into freezer-safe bags or containers, removing as much air as possible. Freeze for up to two months. When you’re ready to eat, thaw overnight in the refrigerator before reheating.

• Reheating: For best results, warm leftovers in a single layer on a baking sheet at 350°F (175°C) for about 10 minutes. This method revives the texture of the cashews and vegetables, unlike microwaving, which can make them soggy.

• Sauce on the Side: If you anticipate storing large batches, consider packing extra sauce separately in small containers. Pour it over after reheating to give the chicken a fresh, saucy finish without overcooking the vegetables.

CONCLUSION

This Sheet Pan Cashew Chicken has everything you love in a quick, flavorful dinner: juicy chicken bathed in a savory-sweet glaze, crisp-roasted bell peppers and onions, all topped with crunchy toasted cashews. You’ve got a complete meal with just one sheet pan—minimal cleanup, maximum taste. The recipe is perfect for beginner cooks looking to incorporate more exciting flavors into their weeknight routine, and it scales easily for weekday meal prep or casual gatherings. Make sure to print out this article and save it for later so you can whip up this dish whenever you need a delicious, fuss-free dinner in under an hour. And don’t forget—there’s a handy FAQ section below with answers to common questions that might pop up when you’re diving into the cooking process.

I’d love to hear how your sheet pan creation turns out! If you try this recipe, please leave a comment or share any tweaks you made—whether you added a handful of snap peas, swapped in chicken thighs for extra juiciness, or stirred in a squeeze of fresh lime at the end. Your feedback not only helps me but also inspires other home cooks exploring this joyful, one-pan wonder. Questions about substitutions, prepping in advance, or anything else? Drop them below, and I’ll be happy to jump in and help you perfect your next batch of cashew chicken.

Print Recipe

Sheet Pan Cashew Chicken

Author: Emily Roberts Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Rest Time 5 mins Total Time 45 mins

Calories: 450

Description

Enjoy tender chicken, crisp bell peppers, and crunchy cashews all roasted to perfection in a savory marinade. Perfect for a quick dinner with just one pan to clean!

Ingredients

Scale

1/2x 1x 2x 3x

• 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

• 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

• Salt and pepper to taste

• 2 green onions, sliced for garnish

• Sesame seeds for garnish (optional)

• Cooked rice for serving

Instructions

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. In a large bowl, combine the olive oil, soy sauce, hoisin sauce, honey, sesame oil, minced garlic, ground ginger, and cornstarch. Whisk until well mixed.
3. Add the bite-sized chicken pieces to the marinade and toss to coat. Let the chicken marinate for at least 15 minutes.
4. Spread the marinated chicken pieces evenly on the prepared sheet pan.
5. Distribute the chopped bell peppers and onion around the chicken on the pan. Drizzle any remaining marinade over the vegetables.
6. Season everything with salt and pepper to taste.
7. Roast in the preheated oven for about 15 minutes.
8. Remove the pan from the oven and sprinkle the cashews over the chicken and vegetables.
9. Return to the oven and roast for an additional 7-10 minutes until the chicken is cooked through and the vegetables are tender.
10. Once done, remove from the oven and garnish with sliced green onions and sesame seeds if desired.
11. Serve hot over cooked rice.

Note

• For extra spice, add a teaspoon of crushed red pepper flakes to the marinade.
• You can substitute chicken breast with chicken thighs for a juicier version.
• Vegetables can be customized; try adding broccoli or snap peas for a different flavor.
• This dish can be prepared in advance and stored in the refrigerator for up to 3 days.
• Consider adding a squeeze of fresh lime juice over the dish before serving for added zest.

Keywords: cashew chicken, sheet pan meals, easy dinner, healthy recipe, one pan recipe, chicken recipes