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Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights

Tender chicken, crisp vegetables, and crunchy toasted cashews roasted together on one sheet pan with a sweet-savory Asian-inspired sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breasts trim fat before dicing into 1-inch pieces
  • 1 cup raw whole cashews can substitute with almonds
  • 1 cup red bell peppers diced, can swap with yellow or green
  • 2 cups broccoli florets substitute with any sturdy green vegetable
  • ¼ cup green onions sliced, use chives as alternative
  • 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 lighter flavor
  • 1 tablespoon honey substitute with maple syrup for vegan
  • 2 cloves garlic minced, use ½ tsp garlic powder if unavailable

Equipment

  • Rimmed baking sheet
  • mixing bowl
  • whisk
  • spatula

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Spread raw cashews in a single layer on a sheet pan. Toast in oven for 5 minutes until lightly golden brown and fragrant. Remove from pan and set aside in a bowl.
  3. While cashews toast, whisk together liquid aminos (or soy sauce), rice wine vinegar, sesame oil, honey, and minced garlic in a small bowl until well combined and emulsified.
  4. Spread diced chicken, broccoli florets, and bell pepper pieces evenly on the same sheet pan.
  5. Pour about ¾ of the prepared sauce over the chicken and vegetables. Toss to coat everything evenly, then spread back into a single layer.
  6. Roast in the oven for 15 minutes. Remove pan and toss everything with a spatula. Return to oven and roast for another 8-10 minutes until chicken reaches 165°F internal temperature and vegetables are tender with charred edges.
  7. Remove from oven and immediately drizzle with remaining sauce. Toss gently. Sprinkle toasted cashews over the top and garnish with sliced green onions. Serve hot.

Notes

Storage: Refrigerate in airtight container for up to 4 days. Freeze for up to 2 months (vegetables will soften). Store cashews separately to keep crunchy. Reheating: Microwave at 70% power or reheat in 350°F oven for 10-12 minutes. Substitutions: Use chicken thighs instead of breasts. Replace cashews with almonds. Swap vegetables based on preference (snap peas, carrots, mushrooms, asparagus). Use coconut aminos for gluten-free. Replace honey with maple syrup for vegan. Tips: Cut chicken into uniform 1-inch pieces for even cooking. Toast cashews separately and add at the end for best crunch. Reserve ¼ of sauce to add after roasting for extra flavor. Don't overcrowd the pan. Serving Ideas: Serve over jasmine rice, cauliflower rice, or lo mein noodles. Add sesame seeds for garnish. Drizzle with sriracha for heat.