This Sheet Pan Cashew Chicken is one of the easiest and most flavorful meals you can make on a busy weeknight. Everything comes together on one pan, creating a delicious, takeout-style dinner with hardly any cleanup. It’s a true kitchen miracle!
Why This Recipe is a Weeknight Treasure
- Effortless Cleanup: The entire meal cooks on a single sheet pan, making cleanup incredibly simple.
- Quick & Easy: Perfect for busy weeknights, this recipe goes from prep to table in just 40 minutes.
- Family-Friendly Flavor: A balanced sweet and savory sauce that even the pickiest eaters will love.
- Customizable: Easily swap in your favorite vegetables or adjust the spice to your liking.
Let’s Gather Our Ingredients
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup roasted unsalted cashews
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 green onions, sliced (for garnish)
- Fresh cilantro leaves (for garnish)
For the Sauce:
- 1/3 cup low sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 3 tablespoons hoisin sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
A Note on My Go-To Tools
My Trusty Baking Sheet
A good, sturdy baking sheet is your best friend for this recipe; you need enough space so the chicken and veggies can roast instead of steam.
My Little Saucepan
I like using a small, heavy-bottomed saucepan for the sauce. It helps the ingredients heat evenly without scorching the garlic and ginger.
Simple Steps to a Delicious Dinner
Step 1: The Gentle Prep
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. Toss the chicken pieces with cornstarch until they’re lightly coated. I find the easiest way to do this with less mess is to shake it all together in a zip-top bag! Spread the chicken on your prepared pan, drizzle with oil, and arrange the peppers and onion around it.
Step 2: The First Roast
Place the pan in the oven and roast for 15 minutes. It’s a good idea to set a timer to flip everything halfway through. This little step ensures everything gets beautifully and evenly cooked.
Step 3: The Heart of the Dish, The Sauce
While the chicken is roasting, you can make the sauce. In a small saucepan, whisk together the soy sauce, honey, rice vinegar, hoisin, garlic, ginger, and red pepper flakes. The kitchen will start to smell absolutely amazing! Let it simmer for 2 minutes, then stir in your cornstarch slurry. Keep stirring until it thickens up nicely.
Step 4: Bringing It All Together
Carefully remove the sheet pan from the oven. Pour that gorgeous sauce all over the chicken and veggies. Give it a gentle stir right on the pan to make sure every single piece is coated in flavor.
Step 5: The Final Touch in the Oven
Now for the best part! Sprinkle the cashews evenly over the top. Return the pan to the oven for a final 8–10 minutes. You’ll know it’s done when the chicken is cooked through and the cashews are a lovely golden brown.
Step 6: Ready to Serve
Let the pan cool for just a moment before garnishing with fresh green onions and cilantro. I love the pop of fresh flavor this adds. Serve it warm and enjoy!
A Little Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. The values are calculated per serving for your general guidance.
A Few Little Swaps & Ideas
- Leaner Protein: If you prefer, you can easily substitute boneless, skinless chicken breast for the thighs. Just be sure to watch it closely, as it can cook a bit faster.
- Natural Sweetener: For a refined sugar-free option, you can replace the honey with an equal amount of pure maple syrup.
- Add More Veggies: Feel free to bulk up the meal with more vegetables! Broccoli florets, snap peas, or sliced zucchini would all be wonderful additions.
How We Love to Enjoy It
- With Fluffy Rice: This dish is absolutely perfect served over a bed of warm jasmine or basmati rice to soak up all that delicious sauce.
- In Lettuce Cups: For a lighter, low-carb meal, spoon the cashew chicken into crisp butter or iceberg lettuce cups. It’s a fun and refreshing way to enjoy it.
- Alongside Quinoa: Serve with a side of nutty quinoa for an extra boost of protein and fiber.
My Secrets for a Perfect Sheet Pan Dinner
- Give It Space: Make sure your chicken and vegetables are in a single, even layer. If you overcrowd the pan, they will steam instead of roast, and you won’t get those lovely browned edges. Use two pans if you need to!
- Perfectly Timed Cashews: Don’t be tempted to add the cashews at the beginning. They will burn by the time the chicken is cooked. Adding them for the last 8-10 minutes makes them perfectly toasted.
- Don’t Forget the Slurry: The cornstarch slurry is what makes the sauce thick and glossy. If you skip it, your sauce will be thin and won’t cling to the chicken and vegetables as well.
Cherishing the Leftovers
Leftovers are a treat! Simply store any extra Sheet Pan Cashew Chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it in short bursts or, for best results, warm it gently in a skillet over medium-low heat until heated through.
From My Kitchen to Yours
There is something so special about a recipe that is both simple and deeply satisfying. I hope this dish brings a little ease and a lot of warmth to your dinner table. May it free up a few extra moments in your evening to connect with your loved ones and create memories of your own.
Your Questions, Answered with Love
Can I try this recipe with a different protein?
Absolutely! This recipe works beautifully with shrimp (add them during the last 8-10 minutes of cooking) or firm tofu (press it well and cut it into cubes). Just be sure to adjust your cooking times accordingly.
Is this dish very spicy?
As written, it has a very mild warmth from the red pepper flakes. If you prefer more heat, feel free to add another 1/2 teaspoon of flakes or even a swirl of sriracha to the sauce. If you’re sensitive to spice, you can omit them entirely.
Can I prepare the sauce in advance?
Yes, this is a great time-saver! You can whisk the sauce ingredients together (except for the cornstarch slurry) and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to cook, just give it a quick stir, heat it up, and add the slurry to thicken.
Print
Sheet Pan Cashew Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Sheet Pan Cashew Chicken is one of the easiest and most flavorful meals you can make on a busy weeknight. Everything comes together on one pan, creating a delicious, takeout-style dinner with hardly any cleanup.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup roasted unsalted cashews
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 green onions, sliced (for garnish)
- Fresh cilantro leaves (for garnish)
For the Sauce:
- 1/3 cup low sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 3 tablespoons hoisin sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Toss chicken with cornstarch until lightly coated, then spread on sheet pan.
- Drizzle chicken with oil and arrange peppers and onion around it.
- Roast for 15 minutes, flipping halfway through.
- Meanwhile, whisk soy sauce, honey, rice vinegar, hoisin, garlic, ginger, and red pepper flakes in a small saucepan. Simmer 2 minutes, then add cornstarch slurry and stir until thickened.
- Remove pan from oven and pour sauce over chicken and vegetables. Stir gently to coat.
- Sprinkle cashews over top and return pan to oven for 8–10 minutes, until chicken is cooked through and cashews are golden.
- Garnish with green onions and cilantro before serving.
Notes
Serve warm over rice, quinoa, or in lettuce cups. Leftovers keep in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sheet Pan
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 14g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg
Keywords: cashew chicken, sheet pan dinner, easy weeknight meal, chicken recipe