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Easy Sheet Pan Cashew Chicken – Better Than Takeout

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Easy Sheet Pan Cashew Chicken is a bold and flavorful oven-roasted dinner made with tender chicken, crisp vegetables, crunchy cashews, and a savory-sweet homemade sauce. Everything cooks on one pan for easy cleanup and maximum flavor.

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken breast, cubed
  • 2 cups bell peppers, sliced
  • 2 cups broccoli florets
  • 1 cup red onion, sliced
  • 1 cup unsalted roasted cashews
  • 1/4 cup soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons olive oil
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper to create the sauce.
  3. In a large bowl, combine cubed chicken, bell peppers, broccoli, and red onion.
  4. Drizzle with olive oil and half of the prepared sauce. Toss until evenly coated.
  5. Spread the mixture in a single layer on the sheet pan.
  6. Bake for 15 minutes.
  7. Remove from oven, stir gently, add cashews, and drizzle remaining sauce over the top.
  8. Return to oven and bake for an additional 10 to 15 minutes, or until chicken reaches 165°F internally and vegetables are tender.
  9. Optional: Broil for 1 to 2 minutes for extra caramelization.
  10. Serve warm over rice or noodles.

Notes

  • Avoid overcrowding the pan to ensure proper roasting.
  • Add cashews halfway through cooking to prevent burning.
  • Use low-sodium soy sauce if preferred.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat gently in the oven or skillet for best texture.

Nutrition

Find it online: https://recipeeasily.com/easy-sheet-pan-cashew-chicken/