Name: Sheet Pan Cashew Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian Inspired
Ingredients: 1 pound boneless skinless chicken breasts cut into bite sized pieces; 1 red bell pepper chopped; 1 green bell pepper chopped; 1 red onion diced; 1 cup unsalted cashews; 1/4 cup soy sauce; 3 tablespoons honey; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 3 cloves garlic minced; 1 teaspoon fresh ginger minced; Salt and pepper to taste; Fresh cilantro for garnish

Jump to Recipe

Sheet Pan Cashew Chicken is the ultimate solution for busy nights when you want bold flavor without extra cleanup. This simple Sheet pan dinner brings together tender chicken, crisp bell peppers, crunchy cashews, and a savory-sweet sauce—all roasted together on one pan. The oven does most of the work, which makes this dish perfect for families and weeknight cooking. If you love cashew chicken with an asian inspired twist but prefer a healthier homemade version, this recipe delivers big flavor in a convenient one pan meal.

Story

I started making Sheet Pan Cashew Chicken during hectic weeknights when stovetop dinners felt overwhelming. Instead of juggling multiple pans, I tossed everything onto a sheet pan and let the oven handle it. The result surprised me. The chicken turned tender, the vegetables caramelized beautifully, and the cashews added the perfect crunch. Since then, Sheet Pan Cashew Chicken has become one of my go-to recipes for a balanced dinner.

What makes Sheet Pan Cashew Chicken so dependable is its simplicity. You marinate the chicken, spread everything in a single layer, and roast until golden. Meanwhile, the aroma fills the kitchen with savory soy sauce, toasted sesame oil, and fresh ginger. Even better, this recipe works wonderfully for healthy meal prep, since leftovers reheat beautifully the next day.

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
1 red onion, diced
1 cup unsalted cashews

For the Marinade:

1/4 cup soy sauce
3 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
Salt and pepper to taste

For Garnish:

Fresh cilantro, chopped

Step-by-Step Instructions

Preparing the Ingredients

First, preheat your oven to 400°F. While the oven heats, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a large bowl. Stir until smooth. Next, add the chicken pieces and toss thoroughly so every piece coats evenly. Let the chicken marinate for at least 15 minutes. Meanwhile, chop the bell peppers and dice the red onion into evenly sized pieces so they roast uniformly.

Cooking Instructions

Spread the marinated chicken, bell peppers, and red onion onto a large sheet pan in a single layer. Pour any remaining marinade over the top. Season lightly with salt and pepper. Roast for 20 minutes. Then, remove the pan and stir everything gently to promote even browning. Sprinkle the cashews evenly across the pan and return it to the oven. Bake for another 10–15 minutes until the chicken cooks through and caramelizes slightly. Garnish with fresh cilantro before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcrowding the sheet pan because crowded ingredients steam instead of roast. Always spread everything in a single layer. Also, cut chicken pieces evenly so they cook at the same rate. Additionally, do not skip stirring halfway through cooking, since this step helps create even browning. Finally, monitor cooking time carefully because thinner pieces cook faster than larger chunks.

Pro Tips for Better Flavor

For deeper flavor, marinate the chicken longer if time allows. Toast the cashews briefly before adding them for extra crunch. If you prefer a bit of heat, add red pepper flakes or sliced jalapeños. Moreover, serve this dish over jasmine rice or noodles to absorb the savory sauce. A squeeze of fresh lime at the end brightens everything beautifully.

Serving and Storage

How to Serve

Serve Sheet Pan Cashew Chicken hot over steamed rice, brown rice, or noodles. You can also spoon it into lettuce wraps for a lighter option. Because this dish contains protein, vegetables, and nuts, it works perfectly as a complete meal. For gatherings, transfer it to a large serving platter and sprinkle extra cilantro on top for presentation.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or warm gently in a skillet over medium heat. If the dish seems dry, add a splash of water or broth while reheating. For meal prep, divide portions into containers with rice for easy grab-and-go lunches.

Conclusion

Sheet Pan Cashew Chicken makes weeknight cooking simple without sacrificing flavor. With minimal prep and just one pan, you create a satisfying dinner packed with color, texture, and bold taste. Try it once, and it will quickly become part of your regular dinner rotation.

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work very well in this recipe. They provide slightly richer flavor and remain juicy during roasting. Simply cut them into similar-sized pieces and follow the same cooking instructions.

Can I make this recipe gluten-free?

You can easily make this dish gluten-free by replacing soy sauce with tamari or coconut aminos. Both options maintain the savory flavor while accommodating dietary needs.

Can I prepare this recipe ahead of time?

Yes, you can marinate the chicken and chop the vegetables up to a day in advance. Store them separately in the refrigerator. When ready to cook, assemble everything on the sheet pan and roast as directed.