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Sheet pan cashew chicken with roasted vegetables and cashews on white kitchen counter

Sheet Pan Cashew Chicken Recipe

This sheet pan cashew chicken recipe delivers everything you love about takeout—tender chicken, crunchy cashews, and colorful roasted veggies—all made in one pan. It’s quick, wholesome, and packed with sweet and savory flavor, perfect for busy weeknights when you want dinner without the mess.
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Course: Dinner, Main Course
Cuisine: American, Asian, Fusion
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 480kcal
Cost: $15

Equipment

  • Large Rimmed Sheet Pan
  • Parchment paper or silicone baking mat
  • Sharp Chef’s Knife
  • Mixing bowls
  • Small whisk
  • Instant-read Thermometer
  • Spatula or tongs

Ingredients

  • 1.5 pounds boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 2 cups broccoli florets
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 cup snap peas trimmed
  • 1 cup raw cashews unsalted or lightly salted
  • 2 tablespoon vegetable oil or sesame oil for roasting
  • ⅓ cup low-sodium soy sauce or tamari for gluten-free
  • 3 tablespoon honey
  • 2 tablespoon rice vinegar
  • 2 tablespoon sesame oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon cornstarch mixed with 2 tablespoon water
  • 1 teaspoon red pepper flakes optional
  • salt and pepper to taste
  • cooked rice or cauliflower rice for serving
  • sliced green onions, sesame seeds, lime wedges for garnish

Instructions

  • Preheat oven to 425°F and line a large sheet pan with parchment paper.
  • Whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, and cornstarch slurry.
  • Arrange chicken and vegetables on the sheet pan; drizzle with oil and season.
  • Pour two-thirds of the sauce over the chicken and vegetables; toss to coat.
  • Add cashews to the pan; roast for 15 minutes.
  • Stir, drizzle remaining sauce, and roast another 8–10 minutes.
  • Let rest 2–3 minutes, garnish with green onions, sesame seeds, and lime wedges.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 480kcal | Carbohydrates: 28g | Protein: 38g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 95mg | Sodium: 980mg | Potassium: 880mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2100IU | Vitamin C: 65mg | Calcium: 60mg | Iron: 3mg