Sheet Pan Cashew Chicken

Imagine the tantalizing aroma of Sheet Pan Cashew Chicken wafting through your kitchen—soy-glazed chicken pieces caramelizing alongside colorful bell peppers and crunchy cashews, all on a single pan. This easy Asian-inspired dinner combines the beloved flavors of classic cashew chicken with the simplicity of sheet pan cooking, delivering restaurant-quality taste without the fuss. The perfect balance of sweet, savory, and umami flavors will make this Sheet Pan Cashew Chicken an instant family favorite. You’ll learn how to create this delicious one-pan meal with minimal prep and cleanup, while maximizing flavor in every bite.

Why You’ll Love This Recipe

You’ll fall head over heels for this Sheet Pan Cashew Chicken recipe for so many reasons. First, it’s a true time-saver—everything cooks together on one pan, meaning dinner is ready in about 30 minutes with minimal cleanup afterward. The combination of tender chicken pieces, crisp-tender vegetables, and toasted cashews creates an irresistible texture contrast in every bite.

The sauce is where the magic happens—a perfect balance of savory soy sauce, sweet honey, zesty ginger, and garlic that caramelizes beautifully in the oven, coating every piece with glossy, flavor-packed goodness. Unlike takeout versions that can be overly greasy or loaded with MSG, this homemade Sheet Pan Cashew Chicken gives you complete control over the ingredients while delivering authentic Asian flavors.

This recipe is also incredibly versatile—serve it over rice for a classic presentation, with cauliflower rice for a low-carb option, or even wrapped in lettuce cups for a fun handheld dinner. Plus, it’s meal-prep friendly, tasting even better the next day as the flavors continue to meld together.

Ingredients

For this delicious Sheet Pan Cashew Chicken, you’ll need:

• 1½ lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 medium bell peppers (red and green), cut into 1-inch chunks
• 1 medium red onion, cut into 1-inch chunks
• 1 cup (150g) raw, unsalted cashews
• 2 tablespoons sesame oil
• ¼ cup (60ml) low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• ½ teaspoon red pepper flakes (optional, for heat)
• 3 green onions, sliced (for garnish)
• 2 tablespoons sesame seeds (for garnish)

The chicken thighs are preferred for their juiciness and flavor, but boneless chicken breasts work well too. Low-sodium soy sauce helps control the saltiness, while the honey balances with subtle sweetness. Fresh ginger and garlic are essential for authentic Asian flavor in this easy sheet pan dinner.

Pro Tips

Creating perfect Sheet Pan Cashew Chicken requires a few expert techniques that will elevate your dish from good to restaurant-quality. First, don’t skip the marinating step—even just 15 minutes makes a huge difference in flavor penetration. For maximum flavor, mix your sauce ingredients in a bowl first, then reserve about ⅓ cup to toss with the finished dish later, ensuring a fresh, vibrant taste.

The key to achieving the perfect texture lies in the arrangement on your sheet pan. Spread everything in a single layer with some space between pieces—overcrowding causes steaming instead of caramelization. This is critical for sheet pan meals because proper spacing allows for those delicious browned edges that make cashew chicken so irresistible.

For perfectly toasted cashews that maintain their crunch, add them during the last 5-7 minutes of cooking. This prevents burning while still allowing them to develop a golden color and enhanced nutty flavor. If you’re using a smaller sheet pan, consider dividing the ingredients between two pans rather than crowding one—proper air circulation is essential for achieving that perfect caramelization on your Sheet Pan Cashew Chicken.

Step 1

Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil for easy cleanup. In a small bowl, whisk together the soy sauce, honey, rice vinegar, cornstarch, minced garlic, grated ginger, and red pepper flakes until smooth. Set aside ¼ cup of this sauce for later use.

Step 2

In a large bowl, toss the chicken pieces with half of the remaining sauce mixture and 1 tablespoon of sesame oil, making sure each piece is well-coated. Allow the chicken to marinate for at least 15 minutes while you prep the vegetables. This brief marination helps the flavors penetrate the meat and ensures juicy, flavorful chicken in your Sheet Pan Cashew Chicken.

Step 3

Spread the marinated chicken pieces evenly on one side of the prepared baking sheet, leaving space between pieces to prevent steaming. In the same bowl used for the chicken (no need to wash it), toss the bell peppers and red onion chunks with the remaining tablespoon of sesame oil and a tablespoon of the sauce mixture. Arrange the vegetables on the other side of the baking sheet.

Step 4

Place the sheet pan in the preheated oven and bake for 15 minutes. Remove the pan from the oven, add the cashews evenly across the sheet, and drizzle another tablespoon of the sauce over everything. Return to the oven for another 5-7 minutes, until the chicken is cooked through (internal temperature of 165°F/74°C) and the cashews are lightly toasted.

Step 5

Once done, remove from the oven and immediately drizzle with the reserved sauce you set aside earlier. This adds a fresh burst of flavor to your Sheet Pan Cashew Chicken. Toss everything gently to coat with the sauce, then sprinkle with sliced green onions and sesame seeds. The residual heat will help the sauce cling to all the ingredients, creating a glossy finish.

Variations

For a Spicy Sheet Pan Cashew Chicken, double the red pepper flakes and add 1-2 tablespoons of sriracha to the sauce mixture. The heat balances beautifully with the sweet and savory elements, creating a more complex flavor profile. You can also add a tablespoon of gochujang (Korean chili paste) for a different type of heat with deeper umami notes.

To make this dish lower in carbs, replace the honey with a natural sweetener like monk fruit or erythritol and serve over cauliflower rice instead of regular rice. This Keto Sheet Pan Cashew Chicken variation maintains all the wonderful flavors while fitting into a low-carb lifestyle.

For a vegetarian option, substitute the chicken with 14 ounces (400g) of extra-firm tofu, pressed and cut into 1-inch cubes. Adjust the cooking time to about 25 minutes total, as tofu cooks faster than chicken. This plant-based version of Sheet Pan Cashew Tofu is equally delicious and protein-rich, perfect for meatless Monday dinners.

Storage and Serving

Sheet Pan Cashew Chicken stores beautifully in airtight containers in the refrigerator for up to 4 days, making it perfect for meal prep. The flavors actually continue to develop overnight, making leftovers sometimes even tastier than the original meal. For freezing, store without the cashews (add fresh ones when reheating) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

For serving, the classic presentation is over steamed jasmine or basmati rice, which soaks up the delicious sauce beautifully. For a complete meal with more vegetables, serve alongside steamed broccoli or bok choy. For a fun presentation, place small portions in lettuce cups topped with extra green onions and a sprinkle of sriracha for a hand-held appetizer or light meal option.

To refresh leftovers, reheat in a skillet over medium heat rather than the microwave—this maintains better texture and prevents the cashews from becoming soggy. Add a splash of water or chicken broth if the sauce has thickened too much during storage.

FAQs

Can I use chicken breasts instead of thighs for Sheet Pan Cashew Chicken?
Yes, boneless skinless chicken breasts work well too. Cut them into 1-inch pieces and check for doneness around the 15-minute mark, as they cook slightly faster than thighs and can dry out more easily.

My cashews always burn before the chicken is done. How can I prevent this?
Add the cashews during the last 5-7 minutes of cooking time only. If they’re still browning too quickly, you can cover just the cashew section with a small piece of foil to protect them from direct heat.

Can I prepare the sauce ahead of time?
Absolutely! The sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Just whisk it well before using as the cornstarch may settle.

What’s the best way to ensure everything cooks evenly?
Cut all ingredients to approximately the same size (about 1-inch pieces) and ensure they’re spread in a single layer with some space between pieces. If needed, use two sheet pans rather than crowding one.

Is there a good substitute for cashews for someone with a nut allergy?
Yes, you can use roasted edamame or crispy chickpeas for a similar crunchy element without nuts. Sunflower seeds also work well as a nut-free alternative that provides similar texture.

Conclusion

This Sheet Pan Cashew Chicken is comfort food at its finest — a perfect blend of convenience and flavor that brings restaurant-quality Asian cuisine right to your dinner table. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, without the fuss of complicated techniques or lengthy preparation. Whether you’re feeding a hungry family or meal prepping for the week ahead, this versatile recipe delivers delicious results every time. Give it a try tonight and discover why this one-pan wonder deserves a permanent spot in your recipe collection!

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