Sheet Pan Cashew Chicken

by

🍗🌶️🥜

Sheet Pan Cashew Chicken

Tender chicken, crisp-tender veggies, and toasted cashews tossed in a glossy, savory-sweet sauce—cooked all on one pan for maximum ease and minimal cleanup.

Serves: 4

Total Time: 25–30 minutes

Perfect With: Rice, noodles, or lettuce cups

Ingredients

For the Sheet Pan

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1 small yellow onion, chopped
  • 1 cup sugar snap peas (optional)
  • 2 tablespoons olive oil
  • Salt & pepper, to taste

For the Sauce

  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or ¼ tsp ground ginger)
  • ½ teaspoon sesame oil
  • ¼ teaspoon red pepper flakes (optional for heat)

Final Touch

  • ¾ cup roasted cashews
  • Sliced green onions
  • Sesame seeds
  • Optional: lime wedges

⭐ Instructions

1. Preheat & Prep

  1. Preheat oven to 425°F (220°C).
  2. Line a large sheet pan with parchment or foil.

2. Arrange the Chicken & Veggies

  1. Spread chicken, bell peppers, onion, and snap peas on the tray.
  2. Drizzle with olive oil, season with salt & pepper, and toss to coat.
  3. Spread into an even layer for maximum browning.

3. Make the Sauce

Whisk together in a bowl:

  • soy sauce
  • hoisin
  • honey
  • rice vinegar
  • garlic
  • ginger
  • sesame oil
  • red pepper flakes

4. Roast

  1. Spoon or pour half the sauce over the chicken and vegetables. Toss lightly.
  2. Roast for 15 minutes.
  3. Remove pan, add cashews, and drizzle remaining sauce over everything.
  4. Roast an additional 5–8 minutes, until chicken is cooked through and edges caramelize.

5. Finish & Serve

Top with:

  • sliced green onions
  • sesame seeds
  • optional squeeze of lime

Serve immediately over:

  • Hot rice (jasmine works best)
  • Noodles
  • Cauliflower rice
  • Lettuce cups for a lighter option

Tips & Variations

Make it spicy:

Add 1–2 tsp chili crisp or Sriracha to the sauce.

Extra saucy version:

Double the sauce and simmer half on the stove until thick to serve on the side.

Veggie swaps:

Broccoli, carrots, mushrooms, or zucchini work great.

Make ahead:

Prep chicken, veggies, and sauce up to 24 hours in advance.

Leave a Comment