Sheet Pan Cashew Chicken: Easy Weeknight Dinner (Print Version)
Quick & easy sheet pan cashew chicken recipe. Tender chicken, crisp veggies, and a savory sauce baked on one pan for a delicious, minimal-cleanup meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ Sticky Cashew Glaze
01 -
1/4 cup low-sodium soy sauce
02 -
2 tbsp honey
03 -
1 tbsp rice vinegar
04 -
1 tbsp sesame oil
05 -
1 tsp grated fresh ginger
06 -
2 cloves garlic, minced
07 -
1 tsp cornstarch
→ Sheet Pan Stars
08 -
1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
09 -
1 large head broccoli, cut into florets (about 4 cups)
10 -
1 red bell pepper, cored and cut into 1-inch pieces
11 -
1 yellow bell pepper, cored and cut into 1-inch pieces
12 -
2 tbsp olive oil
13 -
1/2 tsp salt
14 -
1/4 tsp black pepper
→ Crunchy Topping & Aromatic Finishers
15 -
1/2 cup raw cashews, roughly chopped
16 -
2 green onions, thinly sliced, for garnish
17 -
1 tsp sesame seeds, for garnish
# Instructions:
01 -
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup. This prepares your workspace for the delicious Easy Sheet Pan Cashew Chicken, ensuring a smooth cooking process.
02 -
In a medium bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp grated fresh ginger, 2 cloves minced garlic, and 1 tsp cornstarch until smooth. Set this sticky cashew glaze aside.
03 -
On the prepared baking sheet, combine 1 1/2 lbs boneless, skinless chicken thighs (cut into 1-inch pieces), 1 large head broccoli (cut into florets), 1 red bell pepper, and 1 yellow bell pepper (both cut into 1-inch pieces). Drizzle with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
04 -
Spread the seasoned chicken and vegetables in a single layer on the baking sheet. Roast for 10 minutes. This initial roast helps the vegetables tender-crisp and the chicken begin to cook, setting the stage for your Easy Sheet Pan Cashew Chicken.
05 -
Remove the sheet pan from the oven. Pour the prepared sticky cashew glaze over the chicken and vegetables. Add 1/2 cup raw cashews, roughly chopped. Toss everything directly on the pan to coat well, ensuring all pieces are covered.
06 -
Return the sheet pan to the oven and continue roasting for another 10-12 minutes, or until the chicken is cooked through (internal temperature 165°F) and the sauce has thickened and caramelized slightly. This completes the cooking for your Easy Sheet Pan Cashew Chicken.
07 -
Carefully remove the sheet pan from the oven. Garnish generously with 2 green onions, thinly sliced, and 1 tsp sesame seeds. Serve your Easy Sheet Pan Cashew Chicken immediately with steamed rice or noodles for a complete and satisfying meal.
# Notes:
01 -
For extra crispiness, ensure your chicken and veggies are spread in a single layer without overcrowding the pan. Use two sheet pans if necessary.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
03 -
Feel free to swap out vegetables! Asparagus, snap peas, or sliced carrots would also work wonderfully in this recipe. Adjust cooking times as needed.
04 -
This dish is fantastic served over steamed jasmine rice or brown rice. For a low-carb option, serve with cauliflower rice or lettuce wraps.
# Tools You'll Need:
01 -
Large baking sheet
02 -
Mixing bowls
03 -
Whisk
04 -
Measuring cups and spoons
05 -
Cutting board
06 -
Sharp knife
# Nutrition Facts (Per Serving):
Calories: 593 kcal
Total Fat: 36 g
Total Carbohydrate: 27 g
Protein: 38 g