Sheet Pan Cashew Chicken Recipe

you just got home from work, everyone's hungry, and the last thing you want is a sink full of dirty dishes. That's exactly why this sheet pan cashew chicken has become my go-to recipe on busy nights. Everything cooks together on one pan, and the flavors? Absolutely incredible. The tender chicken bites get perfectly crispy, the cashews turn golden and crunchy, and the vegetables roast to perfection while you sit back and relax.

What makes this sheet pan cashew chicken even better is that it tastes like your favorite takeout but without the guilt or the wait. You get that sweet and savory sauce coating every bite, plenty of protein to keep you satisfied, and a rainbow of vegetables that actually taste amazing. Plus, cleanup is a breeze since everything happens on one pan. Trust me, once you make this sheet pan cashew chicken, it'll be on repeat in your kitchen.

Background & Why This Cashew Chicken Magic Works Every Time

Here's the thing about sheet pan cashew chicken that most people don't realize: the oven does all the hard work for you. While traditional stir-fry requires you to stand over a hot wok, constantly stirring and worrying about burning things, this method lets the oven create that same caramelized goodness hands-free. The high heat roasts everything evenly, giving you crispy edges on the chicken and vegetables while keeping the inside tender and juicy. The cashews toast right alongside everything else, developing that deep, nutty flavor that makes this dish so addictive.

The real genius of this sheet pan cashew chicken recipe is how the sauce transforms in the oven. Instead of a thin, watery coating like you might get from quick stovetop cooking, the sauce concentrates and caramelizes, clinging to every piece of chicken and vegetable. You get layers of flavor; sweet from honey, savory from soy sauce, with just a hint of garlic and ginger warming everything up. It's the kind of meal that looks fancy enough for guests but is simple enough for a Tuesday night. And because everything cooks together, the flavors blend beautifully, with the chicken juices mingling with the sauce and vegetables.

Jump to:

• Background & Why This Cashew Chicken Magic Works Every Time
• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• The Secret That Changed Everything for Me
• FAQ
• The Perfect Ending to Your Sheet Pan Journey
• Related
• Pairing
• Sheet Pan Cashew Chicken Recipe

Ingredients

For the Chicken and Vegetables

• Skinless chicken breasts or thighs, cut into 1-inch pieces
• Broccoli florets
• Red bell pepper, cut into 1-inch pieces
• Yellow bell pepper, cut into 1-inch pieces
• Snap peas, trimmed
• Raw cashews (unsalted or lightly salted)
• Vegetable oil or sesame oil
• Salt and pepper to taste

For the Cashew Sauce

• Low-sodium soy sauce (or tamari for gluten-free)
• Honey
• Rice vinegar
• Sesame oil
• Garlic, minced
• Fresh ginger, grated
• Cornstarch
• Water
• Red pepper flakes (optional, for heat)

For Serving

• Cooked rice or cauliflower rice
• Sliced green onions
• Sesame seeds
• Lime wedges

See recipe card for quantities.

Instructions

Step 1: Prep Your Ingredients and Make the Magic Sauce

1. Preheat your oven to 425°F and line a large sheet pan with parchment paper or give it a light spray with cooking oil.
2. Cut your chicken into bite-sized pieces, keeping them roughly the same size so they cook evenly.
3. Chop all your vegetables into similar-sized pieces; this ensures everything finishes cooking at the same time.
4. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
5. In a separate tiny bowl, mix the cornstarch with water to create a slurry, then stir this into your sauce mixture; this will help the sauce thicken and cling to everything beautifully.

Step 2: Arrange Everything on Your Sheet Pan

1. Place the chicken pieces on one half of your prepared sheet pan, spreading them out so they're not crowded; crowded chicken steams instead of roasting.
2. Arrange your broccoli, bell peppers, and snap peas on the other half of the pan, again making sure everything has some breathing room.
3. Drizzle the chicken and vegetables with the vegetable or sesame oil, then season everything with a pinch of salt and pepper.
4. Pour about two-thirds of your prepared sauce over the chicken and vegetables, tossing everything gently to coat evenly.
5. Scatter the cashews across the entire pan, nestling them between the chicken and veggies.

Step 3: Roast to Perfection

1. Slide your sheet pan into the preheated oven and roast for 15 minutes without touching anything.
2. After 15 minutes, pull the pan out and give everything a good stir, making sure to flip the chicken pieces so they brown evenly.
3. Drizzle the remaining sauce over everything, then return the pan to the oven for another 8-10 minutes.
4. You'll know your sheet pan cashew chicken is ready when the chicken reaches an internal temperature of 165°F and the edges are golden and slightly crispy.

Step 4: Finish and Serve Like a Pro

1. Remove the pan from the oven and let it rest for 2-3 minutes; this lets the sauce thicken up even more.
2. Transfer everything to a serving platter or individual bowls over rice.
3. Garnish with sliced green onions, a sprinkle of sesame seeds, and lime wedges on the side.
4. Serve immediately while everything is hot and the cashews are still crunchy.

Expert Cooking Tips

• Temperature matters more than you think. Don't skip preheating your oven to the full 425°F. This high heat is what creates those caramelized edges and keeps your chicken from drying out. A lower temperature will steam everything instead of roasting it, and you'll miss out on all that delicious browning. If your oven runs cool, bump it up to 450°F.
• Give everything space to breathe. The biggest mistake people make with sheet pan cashew chicken is overcrowding the pan. When ingredients are piled on top of each other, they steam instead of roast, and you end up with soggy vegetables and rubbery chicken. Use two pans if you need to; the extra dish is worth the crispy results.
• Toast those cashews separately if you like them extra crunchy. While adding cashews to the pan works great, some folks prefer their nuts super toasty. Pop them in the oven for 5 minutes before adding the other ingredients, or toast them in a dry skillet while your oven preheats. They'll have an even deeper, nuttier flavor this way.
• Cut your chicken into consistent sizes. This isn't just for looks; evenly sized pieces cook at the same rate, so you won't end up with some pieces overcooked and others undercooked. Aim for 1-inch cubes, and if you're using chicken thighs instead of breasts, they'll be more forgiving since they stay juicier.
• Save some sauce for drizzling. That reserved sauce you add halfway through? It's your secret weapon. The first coating caramelizes and creates flavor, while the second coating stays saucy and fresh. If you love extra sauce, double the recipe and keep half on the side for drizzling over rice.

Recipe Variations & Substitutions

• Make it spicier with your favorite heat. Love spice? Stir in some sriracha or chili garlic sauce to your cashew sauce, or toss in sliced fresh chilies with the vegetables. You can also add more red pepper flakes or use spicy cashews if you can find them. The sweetness from the honey balances heat beautifully, so don't be shy.
• Swap proteins for different flavors. This sheet pan cashew chicken works just as well with shrimp (reduce cooking time to 8-10 minutes total), cubed firm tofu (press it first and roast for 25 minutes), or even thinly sliced pork tenderloin. Each protein brings its own character to the dish while still working with that addictive cashew sauce.
• Go low-carb or keto-friendly. Skip the honey and use a low-carb sweetener like monk fruit or erythritol instead. Serve over cauliflower rice or zucchini noodles. You can also add more low-carb vegetables like mushrooms, zucchini, or asparagus instead of the bell peppers.
• Try different nut combinations. Can't find cashews or have an allergy? Peanuts work beautifully and give you that classic kung pao vibe. Almonds add a different crunch, or go wild and mix cashews with peanuts for extra texture. Sunflower seeds work too if you need a nut-free option.
• Change up your vegetable game. The beauty of this recipe is you can use whatever vegetables you have on hand. Try adding mushrooms, baby corn, water chestnuts, green beans, or cubed sweet potato. Just keep the vegetable pieces similar in size and adjust cooking time if using denser vegetables like carrots or sweet potatoes.
• Make it gluten-free easily. Simply swap regular soy sauce for tamari or coconut aminos. Check that your other ingredients are gluten-free, and you're good to go. The texture and flavor stay exactly the same.

Equipment Recommendations

• Large rimmed sheet pan (18x13 inches). This is the workhorse of the recipe. A rimmed edge keeps all those delicious juices and sauce from dripping into your oven. Make sure it's heavy-duty; thin pans warp at high heat and cook unevenly.
• Parchment paper or silicone baking mat. Lining your pan makes cleanup ridiculously easy and prevents sticking. The parchment also helps the bottom of your sheet pan cashew chicken get crispy without burning.
• Sharp chef's knife. Cutting chicken and vegetables into uniform pieces is way easier with a good, sharp knife. Dull knives make the job frustrating and actually more dangerous.
• Small whisk and mixing bowls. You'll need these for making your sauce and cornstarch slurry. A whisk ensures everything blends smoothly without lumps.
• Instant-read thermometer. Takes the guesswork out of checking if your chicken is done. You're looking for 165°F in the thickest part.
• Large spatula or tongs. For stirring everything halfway through cooking without losing any ingredients.

Storage & Meal Prep Tips

• Store leftovers properly for best quality. Transfer your cooled sheet pan cashew chicken to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making leftovers sometimes taste even better than the original meal. Keep the rice separate if possible, as it stays fresher that way.
• Freeze for future easy dinners. This recipe freezes beautifully for up to 3 months. Let everything cool completely, then portion into freezer-safe containers or bags. Lay bags flat for easier storage and quicker thawing. When you're ready to eat, thaw overnight in the fridge and reheat in a 350°F oven for 15 minutes.
• Meal prep like a boss. Cut all your chicken and vegetables on Sunday, store them in separate containers, and mix up your sauce in a jar. When dinner time rolls around, just toss everything on the pan and bake. You can even portion everything into individual sheet pans for grab-and-go meals throughout the week.
• Reheat without losing texture. The oven is your friend here. Spread leftovers on a sheet pan and reheat at 350°F for 10-12 minutes. This keeps the cashews crunchy and the chicken from getting rubbery. Microwave works in a pinch but the texture won't be quite as good. Add a splash of water or extra sauce if things look dry.
• Keep components separate for packed lunches. Pack the sheet pan cashew chicken and vegetables in one container, cashews in another small container, and sauce on the side. Combine everything right before eating so the cashews stay crunchy and nothing gets soggy.

FAQ

The Perfect Ending to Your Sheet Pan Journey

There you have it; your new favorite weeknight dinner that proves healthy eating doesn't have to be boring or complicated. This sheet pan cashew chicken delivers on every level: it's quick, it's delicious, and it makes cleanup a breeze. Whether you're cooking for picky kids, meal-prepping for the week, or just trying to get dinner on the table without the stress, this recipe has your back. The combination of tender chicken, crunchy cashews, and perfectly roasted vegetables hits all the right notes.

Now that you've mastered this sheet pan cashew chicken, why not explore more amazing one-pan dinners? Try the Sheet Pan Sausage and Sweet Potatoes Recipe for a different flavor profile that's equally effortless, with savory sausage and naturally sweet roasted potatoes creating pure comfort food magic. Or switch things up with the Sheet Pan Mediterranean Chicken Recipe, where chicken meets olives, tomatoes, and feta for a bright, herb-forward meal.

Both recipes follow the same easy sheet pan method you just learned, proving that simple cooking can create the most memorable meals. Keep that sheet pan ready; you're going to use it a lot more now that you know how powerful this cooking method is for creating incredible sheet pan cashew chicken and so much more.

With love from my kitchen to yours,
Kaitlyn Reed

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Pairing

These are my favorite dishes to serve with this sheet pan cashew chicken recipe: