Name: Sheet Pan Cashew Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 2 chicken breasts, cut into pieces; 2 bell peppers, chopped; 1 onion, sliced; 1/2 cup cashews; 1/4 cup soy sauce; 2 tbsp honey; 1 tbsp rice vinegar; 2 garlic cloves, minced; 1 tsp sesame oil; 1 tbsp sesame seeds; 2 tbsp chopped green onions

Sheet pan cashew chicken brings me back to an evening when I wanted to make something quick but still full of flavor and texture so I tossed chicken with vibrant vegetables and crunchy cashews then roasted everything together. The aroma of roasted garlic, soy sauce, and sesame oil filled the kitchen and had everyone asking when dinner would be ready.

Since then it’s been my go-to for a fuss-free meal because it combines crispy, savory chicken with caramelized peppers and a glossy sauce, topped with toasted cashews for the perfect crunch. Every bite has a balance of sweet, salty, and nutty flavors that make it impossible to stop at just one serving.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Chicken breast – Cut into bite-sized pieces to roast evenly.
Bell peppers – Colorful and sweet, adding freshness to the dish.
Onion – Adds depth and sweetness when roasted.
Cashews – Provide crunch and a nutty flavor that pairs perfectly with the sauce.
Soy sauce – Forms the savory base of the glaze.
Honey – Adds natural sweetness to balance the sauce.
Rice vinegar – Gives a tangy note to the flavor profile.
Garlic – Enhances the overall aroma and taste.
Sesame oil – Adds a rich nutty essence.
Sesame seeds – For garnish and a light crunch.
Green onions – Fresh and bright for finishing.

Tools You’ll Need

Sheet pan – The star of this dish for even roasting.
Mixing bowl – To coat chicken and vegetables in the sauce.
Tongs – For spreading and mixing everything on the sheet pan.
Knife and cutting board – To prep the chicken and veggies.
Oven mitts – Safety first when removing the hot pan.

Instructions

Step 1:

I preheat the oven to 400°F and line a sheet pan with parchment paper.

Step 2:

In a mixing bowl, I combine soy sauce, honey, rice vinegar, minced garlic, and sesame oil to create the glaze.

Step 3:

I toss chicken pieces, bell peppers, and onion in the sauce, making sure they are evenly coated.

Step 4:

I spread everything on the sheet pan in a single layer and roast for 20 minutes, stirring halfway through.

Step 5:

In the last 5 minutes, I add the cashews so they toast lightly without burning.

Step 6:

I finish the dish with sesame seeds and chopped green onions before serving it hot with rice.

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Tips

I like to use unsalted cashews so I can control the seasoning. For extra heat, add a pinch of red pepper flakes to the sauce. Marinating the chicken for 30 minutes before roasting gives it even more flavor.

Ways to Serve

This sheet pan cashew chicken is amazing with steamed jasmine rice, noodles, or even a fresh green salad on the side. You can also wrap it in lettuce leaves for a lighter option.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?

Yes, thighs stay extra juicy and work perfectly in this recipe.

Can I use other nuts instead of cashews?

Almonds or peanuts can also be used, though cashews give the classic flavor.

How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days and reheat gently to maintain texture.

See You in the Kitchen

I hope you try this sheet pan cashew chicken because it’s a simple yet flavorful meal that’s perfect for busy nights. Share how it turns out when you make it at home.

Happy Cooking!