Sheet Pan Cashew Chicken brings sticky-sweet, garlicky sauce, toasty cashews, and juicy chicken with crisp edges and roasted veggies. It suits busy cooks who want a one pan weeknight dinner with takeout flavor in about 35 minutes. I tested it after a long soccer practice carpool and still managed dishes before my playlist ended.
Why Sheet Pan Cashew Chicken Is Worth It
Sheet Pan Cashew Chicken turns stir-fry vibes into a hands-off sheet pan dinner that still delivers bold flavor and great texture. You roast the chicken and vegetables so everything caramelizes, while the cashew chicken sauce thickens and coats every bite.
You skip sizzling splatters on the stove and keep cleanup simple. The oven brings deep roasted flavor, the cashews stay crunchy, and leftovers pack like a dream for lunch.
This tastes like weeknight takeout that actually came from your oven and not a delivery app, with glossy sauce and real crunch. ★★★★★
Ingredients You Need
- Chicken: 1.5 pounds boneless skinless thighs or breasts (thighs stay juicier)
- Vegetables: 1 red bell pepper, 1 yellow bell pepper, 2 cups broccoli florets, 1 small red onion, 1 cup snap peas or carrots (use what you have)
- Cashews: 1 cup roasted unsalted cashews (salted works; reduce added salt)
- Green onions: 3, thinly sliced
- Neutral oil: 2 tablespoons (avocado, canola, or grapeseed)
- Sesame seeds and lime wedges for serving
Sauce
- Low-sodium soy sauce or tamari: 1/3 cup (I like Kikkoman or San-J for gluten-free)
- Hoisin or oyster sauce: 2 tablespoons (Lee Kum Kee hoisin tastes balanced)
- Rice vinegar: 1 tablespoon
- Honey or brown sugar: 2 tablespoons
- Garlic: 3 cloves, minced
- Fresh ginger: 1 tablespoon, minced (use 1 teaspoon ground ginger in a pinch)
- Toasted sesame oil: 1 teaspoon
- Chili-garlic sauce or sriracha: 1 to 2 teaspoons, to taste
- Cornstarch: 1.5 tablespoons
- Water: 2 tablespoons to dissolve the cornstarch
Pantry shortcuts
- Use bottled teriyaki or stir-fry sauce if needed; whisk in 1 teaspoon cornstarch per 1/2 cup sauce to help it thicken.
- Swap honey with maple syrup if that sits in your pantry.
Seasoning
- Kosher salt and black pepper to taste
- Red pepper flakes for extra heat
Equipment
- Large rimmed sheet pan, 13 by 18 inches
- Parchment paper or foil for easier cleanup
- Large bowl and whisk
- Tongs or a spatula
- Instant-read thermometer
Quick Tips & substitutions
- Cut chicken and veggies into similar 1-inch pieces so they cook evenly.
- Dry the chicken with paper towels so it browns instead of steaming.
- Heat the sheet pan in the oven while it preheats to jump-start browning.
- Reserve half the sauce for glazing; keep it separate from raw chicken.
- Add cashews near the end so they stay crunchy and do not scorch.
- Use thighs for a juicier baked cashew chicken; breasts cook fast, so check early.
- Go gluten-free with tamari or coconut aminos and use gluten-free hoisin.
- Swap veggies freely: zucchini, mushrooms, green beans, or cauliflower all roast well.
- Keep the pan roomy; crowding traps steam. Use two pans if needed.
- Want extra sauce? Simmer the unused portion for 2 to 3 minutes until glossy, then drizzle.
How to Make Sheet Pan Cashew Chicken
Step 1: Heat the oven and pan
- Set the oven to 450°F. Place the empty sheet pan inside to heat for at least 10 minutes.
- Line the hot pan after preheating if you prefer easier cleanup, but keep the surface hot.
Step 2: Whisk the sauce
- In a bowl, whisk soy sauce or tamari, hoisin, rice vinegar, honey, garlic, ginger, sesame oil, and chili-garlic sauce.
- In a cup, stir cornstarch with water until smooth, then whisk it into the sauce.
- Divide the sauce in half. Set one half aside for glazing and optional drizzling later.
Step 3: Prep chicken and vegetables
- Pat the chicken dry and cut it into 1-inch pieces. Toss it in a large bowl with half the sauce and 1 tablespoon oil.
- In another bowl, toss bell peppers, broccoli, red onion, and snap peas with the remaining 1 tablespoon oil, plus a pinch of salt and pepper.
Step 4: Load the pan and start roasting
- Carefully pull the hot sheet pan from the oven. Spread the sauced chicken in an even layer with space around pieces.
- Roast 8 minutes to start the browning and set the sauce.
Step 5: Add the vegetables and keep roasting
- Add the vegetables to the pan around the chicken and toss lightly with tongs so everything sits in a single layer.
- Roast 7 to 9 minutes more, until the vegetables start to char at the edges and the chicken reaches about 160°F.
Step 6: Glaze and add cashews
- Pour the reserved sauce over the chicken and vegetables. Add the cashews and toss quickly to coat.
- Roast 3 to 5 minutes more, until the sauce bubbles and turns glossy and the chicken hits 165°F.
- For extra caramelization, switch to broil for 1 minute. Watch closely so the cashews do not burn.
Step 7: Finish and serve
- Sprinkle green onions and sesame seeds. Squeeze lime over the pan for brightness.
- Taste and adjust with a pinch of salt, black pepper, or more chili-garlic sauce.
Variations
- Orange cashew chicken: Swap half the soy sauce with orange juice and add 1 teaspoon zest.
- Pineapple twist: Add 1 cup pineapple chunks during the last 5 minutes.
- Spicy version: Use 1 tablespoon gochujang or extra sriracha in the sauce.
- Teriyaki: Replace hoisin with teriyaki and cut the honey in half.
- Tofu option: Press extra-firm tofu, cube it, toss with cornstarch and oil, and roast 20 to 25 minutes; glaze the last 5 minutes.
- Paleo-ish: Use coconut aminos, date syrup or honey, and arrowroot instead of cornstarch.
Ways to Serve
- Over jasmine rice, brown rice, or cauliflower rice
- With soba or rice noodles tossed in a splash of soy sauce and sesame oil
- In lettuce cups with cucumber, cilantro, and a squeeze of lime
- Over chopped cabbage slaw for a crunchy salad bowl
- With quick pickled cucumbers and a cold lager or off-dry riesling
Storage
Let the sheet pan cool for 15 minutes, then pack portions into airtight containers. Refrigerate for 3 to 4 days or freeze for up to 2 months. Reheat in a skillet over medium heat with a splash of water until hot, or bake at 375°F for 8 to 10 minutes. If you want maximum crunch, store cashews separately and add them after reheating.
Sheet Pan Cashew Chicken
Sheet Pan Cashew Chicken is an easy, one-pan meal featuring tender chicken, crisp vegetables, and crunchy cashews tossed in a savory-sweet sauce.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Spread the chicken pieces, broccoli florets, bell pepper slices, and snap peas on the sheet pan. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss to coat and spread in an even layer.
- In a small bowl, whisk together the minced garlic, soy sauce, hoisin sauce, rice vinegar, honey, toasted sesame oil, and cornstarch until smooth.
- Pour the sauce over the chicken and vegetables on the sheet pan. Toss gently to coat everything evenly, then spread back into a single layer.
- Bake for 15–20 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender-crisp.
- Remove the pan from the oven and immediately sprinkle the roasted cashews over the chicken and vegetables. Toss lightly to combine.
- Garnish with sliced green onions and sesame seeds if desired. Serve hot over cooked rice.
Notes
Nutrition Information
Approximate per serving (4 servings, without rice): 420 calories; fat 21 g; saturated fat 3 g; carbohydrates 25 g; fiber 4 g; sugars 12 g; protein 33 g; sodium 980 mg. Values are estimates and will vary based on brands, add-ins, and portion size.
Approximate per serving (4 servings, without rice): 420 calories; fat 21 g; saturated fat 3 g; carbohydrates 25 g; fiber 4 g; sugars 12 g; protein 33 g; sodium 980 mg. Values are estimates and will vary based on brands, add-ins, and portion size.