Sheet Pan Cashew Chicken

Sheet Pan Cashew Chicken

4 servings
Skip ordering take-out and instead whip up this sheet pan dinner in the same amount of time!

Ingredients

  • boneless skinless chicken breasts
    1 lb
  • unsalted cashews
    ¾ c
  • red bell pepper
    1
  • broccoli florets
    1 ½ c
  • Kosher salt and freshly ground black pepper
  • For the sauce
  • low sodium soy sauce
    6 tbsp
  • apple cider vinegar
    ¾ tbsp
  • honey
    2 tbsp
  • sesame oil
    1 tsp
  • garlic
    2 clove
  • ginger
    1 tsp
  • cornstarch
    2 tbsp
  • water

    plus more

    ½ c

Directions

  1. 1

    Preheat oven to 400°F and line a rimmed baking sheet with foil and coat with nonstick spray. Set aside.

  2. 2

    In a medium saucepan over medium heat, whisk together the soy sauce, vinegar, honey, sesame oil, garlic, ginger, cornstarch and water. Bring to a simmer, stirring frequently, and cook until sauce bubbles and thickens. Remove from heat and set aside.

  3. 3

    Place chicken on prepared baking sheet. Season liberally with salt and pepper, then drizzle spoonfuls of sauce over the chicken, reserving half to use for later.

  4. 4

    Toss chicken to coat and place in oven for 8 minutes.

  5. 5

    Remove and arrange broccoli, bell peppers, and cashews around the chicken. Season with salt and pepper and a few more spoonfuls of the sauce. Toss everything to coat.

  6. 6

    Return to oven and cook until chicken is cooked through, 8-12 minutes.

  7. 7

    Remove and coat with remaining sauce. Serve over rice and garnish with sesame seeds, if desired. Enjoy!

Sheet Pan Cashew Chicken

Sheet Pan Cashew Chicken

30 min4 servings

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About this Recipe

Skip the Takeout with Our Quick Sheet Pan Cashew Chicken

Craving the rich, savory flavors of cashew chicken without the wait or the fuss? This Sheet Pan Cashew Chicken recipe is your new weeknight hero! In just 30 minutes, you can transform simple ingredients into a vibrant, incredibly flavorful meal that rivals your favorite takeout, all cooked on a single sheet pan for minimal cleanup.

What makes this easy sheet pan dinner so special? It's the perfect balance of tender, cubed chicken, crunchy cashews, and crisp-tender vegetables like red bell pepper and broccoli florets, all coated in a luscious, homemade sauce. The sauce, a delightful blend of low-sodium soy sauce, sweet honey, tangy apple cider vinegar, aromatic ginger, and garlic, truly elevates this dish, giving it that authentic cashew chicken flavor you love.

This recipe is designed for maximum flavor with minimal effort. Simply toss your chicken and veggies with a drizzle of oil, roast until nearly done, then add the cashews and pour over your perfectly balanced sauce to finish cooking. The cornstarch in the sauce ensures a beautiful, glossy glaze that clings to every piece.

Tips for the Perfect Sheet Pan Cashew Chicken:

  • Don't Overcrowd the Pan: For perfectly roasted vegetables and chicken, ensure a single layer on your sheet pan. If needed, use two pans.
  • Customize Your Veggies: Feel free to swap in or add other quick-cooking vegetables like snap peas, sliced carrots, or green beans.
  • Add a Kick: For those who like a bit of heat, a pinch of red pepper flakes in the sauce or a dash of sriracha for serving adds a delightful zing.

Serve this delicious homemade cashew chicken over steamed rice, quinoa, or even alongside a simple green salad for a complete and satisfying meal that the whole family will love. It’s a fantastic way to enjoy a healthy, quick weeknight meal without compromising on flavor!

Frequently Asked Questions

Sheet Pan Cashew Chicken Recipe | Only Recipes