Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights

When dinner needs to be on the table fast but you still want something that tastes homemade and satisfying, this sheet pan cashew chicken recipe delivers. The combination of tender chicken, crisp-tender vegetables, and crunchy cashews all tossed in a sweet-savory Asian-inspired sauce creates a meal that rivals takeout. Everything roasts together on a single pan, which means minimal cleanup and maximum flavor as the ingredients caramelize in the oven.

What makes this approach work so well is the sheet pan method. Instead of stir-frying in batches or managing multiple pots, you spread everything out, let the oven do the work, and end up with perfectly cooked chicken and vegetables that have developed those appealing roasted edges. The toasted cashews add texture and richness, while the sauce brings everything together with the right balance of salty, sweet, and tangy notes.

Why You’ll Love This Sheet Pan Cashew Chicken Recipe

The 40-minute timeline fits perfectly into busy weeknight schedules. With just 15 minutes of active prep and 25 minutes of hands-off cooking, you can have dinner ready without feeling rushed. The sheet pan method means you’re free to handle other tasks while everything roasts.

One-pan cooking eliminates the usual pile of dishes that comes with Asian-inspired dinners. No wok to scrub, no multiple serving dishes, just one sheet pan that goes from oven to table. Cleanup takes minutes instead of dominating your evening.

The protein content at 30 grams per serving makes this substantial enough to keep you satisfied. The chicken provides lean protein while the cashews add healthy fats and additional protein. This combination creates a balanced meal that doesn’t leave you hungry an hour later.

Customization options make this recipe adaptable to what you have available. Swap the vegetables based on what’s in your refrigerator, use almonds if you’re out of cashews, or adjust the sauce sweetness to your preference. The basic method stays the same regardless of small substitutions.

The flavor develops through roasting rather than stir-frying, which creates different but equally appealing results. The high heat caramelizes the sauce slightly, the chicken gets golden edges, and the vegetables develop char in spots. These roasted notes add depth you don’t get from stovetop cooking.

Ingredients for Sheet Pan Cashew Chicken Recipe

I trim the fat from chicken breasts before dicing them into uniform one-inch pieces. Consistent sizing ensures everything cooks evenly and reaches the right temperature at the same time. Choose breasts that are similar in thickness for the best results.

For the Chicken:

• 1 lb chicken breasts, trim fat before dicing

For the Cashew Crunch:

• 1 cup raw whole cashews (can substitute with almonds)

For the Veggies:

• 1 cup red bell peppers (can swap with yellow or green bell peppers)
• 2 cups broccoli (substitute with any sturdy green vegetable)
• ¼ cup green onions (use chives as an alternative)

For the Savory Sauce:

• ¼ cup liquid aminos or soy sauce (use coconut aminos for gluten-free)
• 2 tablespoons rice wine vinegar (can substitute with apple cider vinegar)
• 1 tablespoon sesame oil (replace with olive oil for a lighter flavor)
• 1 tablespoon honey (substitute with maple syrup for vegan option)
• 2 cloves garlic (use garlic powder if fresh isn’t available)

Raw cashews toast beautifully in the oven and develop a rich, nutty flavor that roasted or salted versions can’t match. Whole cashews provide better texture than pieces, though halves work if that’s what you have. Toasting them separately ensures they get properly golden without burning.

Red bell peppers bring sweetness and color to the dish. Cut them into one-inch pieces similar to the chicken size so everything roasts evenly. Broccoli florets should be bite-sized, about an inch across. The sturdy texture holds up well to the high heat and doesn’t turn mushy.

The sauce is where all the flavor comes from. Liquid aminos or soy sauce provides the salty, umami base. Rice wine vinegar adds tanginess that balances the honey’s sweetness. Sesame oil contributes that distinctive Asian flavor profile, though you can use olive oil for something milder. Fresh garlic punches through all the other flavors, but garlic powder works in a pinch using about half a teaspoon.

Green onions added at the end bring freshness and a mild onion flavor that doesn’t overpower. Slice them thin on a diagonal for the traditional presentation. The white and light green parts have more bite, while the dark green tops are milder.

How to Make Sheet Pan Cashew Chicken Recipe

The toasting step for the cashews is important and shouldn’t be skipped. I find that this small effort makes a significant difference in the final texture and flavor.

Toast the Cashews: Preheat your oven to 375°F. Spread the raw cashews in a single layer on your sheet pan and place them in the oven for 5 minutes. Watch them carefully because they can go from perfectly toasted to burnt quickly. You’re looking for light golden brown color and a fragrant, nutty aroma. Remove the cashews from the pan and set them aside in a bowl.

Prepare the Sauce: While the cashews toast, whisk together the liquid aminos (or soy sauce), rice wine vinegar, sesame oil, honey, and minced garlic in a small bowl. Whisk vigorously until the honey dissolves completely and the sauce looks smooth and emulsified. The mixture should smell tangy and slightly sweet with that distinctive sesame aroma.

Arrange and Season: Spread the diced chicken, broccoli florets, and bell pepper pieces evenly across the same sheet pan you used for the cashews. Pour about three-quarters of the prepared sauce over everything, reserving the remaining quarter for later. Use your hands or a large spoon to toss everything together, making sure each piece gets coated with sauce. Spread everything back into a single layer so heat can reach all surfaces evenly.

Roast and Toss: Place the sheet pan in the preheated oven and roast for 15 minutes. After 15 minutes, remove the pan and use a spatula to toss everything around, bringing the pieces from the edges to the center and vice versa. This ensures even cooking and caramelization. Return to the oven and roast for another 8-10 minutes. The chicken should be cooked through to 165°F internal temperature, the vegetables should be tender with some charred edges, and everything should look golden and slightly caramelized.

Finish and Serve: Remove the pan from the oven and immediately drizzle the reserved sauce over everything. Toss gently to distribute. Sprinkle the toasted cashews over the top and finish with sliced green onions. The cashews stay crunchier when added at the end rather than roasting with everything else.

Watch the vegetables during the second roasting period. Broccoli can go from perfect to overdone quickly, so check at 8 minutes if your oven runs hot. The chicken pieces on the edges will cook faster than those in the center, which is why tossing halfway through matters.

What to Serve with Sheet Pan Cashew Chicken Recipe

This sheet pan dinner works beautifully over rice or noodles, or you can keep it simple with just a few sides.

Steamed Jasmine Rice: Fluffy jasmine rice absorbs the flavorful sauce and provides a neutral base that lets the chicken and vegetables shine. The slightly floral aroma of jasmine rice complements the Asian-inspired flavors without competing.

Cauliflower Rice: For a lower-carb option, cauliflower rice keeps things light while still providing something to soak up the sauce. Sauté it briefly with a touch of sesame oil to tie the flavors together.

Lo Mein Noodles: Toss the sheet pan mixture with cooked lo mein noodles for a complete one-dish meal. The noodles pick up the sauce and create a more substantial dinner.

Asian Cucumber Salad: Thinly sliced cucumbers marinated in rice vinegar, sesame oil, and a pinch of sugar create a cool, refreshing contrast. The crisp texture and tangy flavor balance the rich cashews and savory chicken.

Edamame: Steamed edamame pods sprinkled with sea salt add extra protein and a fun, interactive element to the meal. Kids especially enjoy popping the beans out of the pods.

Egg Fried Rice: Day-old rice stir-fried with scrambled eggs, soy sauce, and frozen peas creates a hearty side that turns the sheet pan into a complete feast. The fried rice adds another layer of flavor and makes the meal more filling.

Quick Pickled Vegetables: Carrots and daikon radish quick-pickled in rice vinegar and sugar provide tangy crunch and vibrant color. The acidity cuts through the richness of the cashews and balances the sweet sauce.

Pro Tips & Variations

Make-Ahead Strategy: Dice the chicken and chop the vegetables up to two days ahead. Store them separately in airtight containers. Prepare the sauce and refrigerate it in a jar. When ready to cook, everything comes together in minutes with minimal active work.

Time-Saving Shortcuts: Use pre-cut broccoli florets and pre-diced bell peppers from the produce section. Bottled minced garlic saves chopping time. Pre-cooked rotisserie chicken cut into pieces can replace raw chicken; just add it during the last 10 minutes to heat through.

Flavor Boost Techniques: Add a teaspoon of fresh grated ginger to the sauce for extra zing. Sprinkle sesame seeds over the finished dish along with the green onions. A drizzle of sriracha or chili garlic sauce creates spicy heat for those who want it.

Equipment Alternatives: A large rimmed baking sheet works best, but two smaller pans can handle the job if needed. Just rotate them halfway through cooking. A dark-colored pan creates more caramelization than a light one.

Almond Substitution: Replace cashews with raw almonds using the same toasting method. Almonds provide a slightly different flavor and texture but work equally well. Slivered almonds toast faster, so watch them carefully.

Vegetable Variations: Snap peas, sliced carrots, mushrooms, or asparagus all work beautifully with this method. Cut everything to similar sizes for even cooking. Zucchini works but releases more water, so cut it into larger pieces.

Gluten-Free Version: Use coconut aminos instead of soy sauce or liquid aminos. Coconut aminos taste slightly sweeter and less salty, so you might want to add a pinch more salt. Everything else in the recipe is naturally gluten-free.

Spice Adjustments: Add red pepper flakes to the sauce for heat throughout. Fresh sliced jalapeños roasted with the vegetables provide pockets of spice. Keep it mild by sticking to the base recipe and letting people add hot sauce at the table.

Extra Protein: Double the chicken for heartier portions or bigger families. You might need to use two sheet pans to avoid overcrowding. Shrimp works as a substitute but needs only 10-12 minutes total cooking time.

Storage & Reheating Tips

Storage: Transfer cooled leftovers to an airtight container and refrigerate for up to four days. The cashews will soften as they sit in the sauce, but they still taste good. Store extra cashews separately if you want them to stay crunchy.

Reheating: Microwave individual portions at 70% power for 2-3 minutes until heated through. For better results, reheat in a 350°F oven for 10-12 minutes, which helps restore some of the caramelization. The stovetop also works well; use a large skillet over medium heat with a splash of water to prevent sticking.

Freezing: This freezes reasonably well for up to two months, though the vegetables lose some texture. Freeze in portion-sized containers, leaving the cashews and green onions out. Add fresh cashews and green onions when serving. Thaw overnight in the refrigerator before reheating.

Meal Prep: Divide into four containers with cooked rice or cauliflower rice. Keep the sauce, cashews, and green onions in small separate containers to add just before eating. This keeps everything fresh and prevents sogginess.

Common Questions

Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless thighs stay even juicier and handle the oven heat well. Cut them into similar one-inch pieces and follow the same timing. Thighs have more fat, which adds flavor to the sauce as it renders.

What if my vegetables are burning before the chicken is done? Lower the oven temperature to 350°F and extend the cooking time by 5-10 minutes. Make sure you’re not overcrowding the pan, which can cause steaming instead of roasting. Spread everything in a single layer with space between pieces.

Can I make this without honey for a sugar-free version? Skip the honey entirely or use a sugar-free sweetener that handles heat well. The dish will be more savory and less sweet, which some people prefer. A touch of orange juice can add complexity without refined sugar.

How do I prevent the cashews from getting soggy? Toast them separately and add them just before serving, as directed. If storing leftovers, keep extra toasted cashews in a separate container and sprinkle them on individual portions as you eat them.

What’s the best way to cut the chicken into even pieces? Partially freeze the chicken for 15-20 minutes before cutting. This firms it up and makes slicing much easier. Cut the breast horizontally first if it’s thick, then dice everything into uniform cubes.

This sheet pan cashew chicken recipe brings takeout flavors home in a way that’s actually easier than ordering delivery. The combination of tender chicken, roasted vegetables, and crunchy cashews with that sweet-savory sauce creates a dinner that satisfies cravings while keeping prep and cleanup simple. Perfect for those nights when you want something special without the usual fuss.