Takeout Flavor, Homemade Ease
Whenever I’m craving takeout but don’t want the extra cost or grease, I turn to this Easy Sheet Pan Cashew Chicken. It’s everything you love about your favorite Chinese takeout dish—tender chicken, crunchy cashews, and colorful veggies—all tossed together in a sweet and savory sauce. The best part? Everything bakes on a single sheet pan, which means less cleanup and more time to relax. Honestly, it’s one of my favorite weeknight dinners because it feels indulgent but is surprisingly simple and healthy.
Nutritional Benefits
This sheet pan dinner is packed with good-for-you ingredients. Chicken provides lean protein, while bell peppers and broccoli bring fiber, vitamin C, and antioxidants. Cashews add crunch along with healthy fats, magnesium, and plant-based protein. Since you’re baking instead of frying, the dish stays lighter while still delivering bold flavor. It’s a balanced, wholesome meal you can feel great about serving any night of the week.
Adaptable Variations
- Veggie Lovers: Swap or add veggies like snap peas, zucchini, or carrots.
- Spicy Kick: Add chili flakes, sriracha, or a diced jalapeño for heat.
- Nut-Free: Replace cashews with sunflower seeds or pumpkin seeds.
- Low-Carb: Serve over cauliflower rice instead of regular rice.
Easy Sheet Pan Cashew Chicken Recipe
Ingredients
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 bell peppers, sliced (any color)
- 2 cups broccoli florets
- 1 small red onion, sliced
- 1/2 cup unsalted cashews
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon black pepper
- Cooked rice or noodles, for serving
- Sliced green onions and sesame seeds, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a bowl, whisk together soy sauce, hoisin, honey, rice vinegar, garlic, ginger, and black pepper to make the sauce.
- Place chicken, bell peppers, broccoli, and onion on the sheet pan. Drizzle with olive oil and half of the sauce. Toss to coat evenly.
- Spread everything out into a single layer and bake for 18–20 minutes, stirring halfway through, until chicken is cooked and veggies are tender-crisp.
- Remove from oven, add cashews, and toss with the remaining sauce.
- Serve hot over rice or noodles, garnished with green onions and sesame seeds.
Practical Tips for Success
- Even Cuts: Cut chicken and veggies into similar-sized pieces for even cooking.
- Don’t Overcrowd: Spread everything out on the sheet pan—this helps the chicken and veggies roast instead of steam.
- Cashew Crunch: Add cashews at the end so they stay crunchy instead of softening in the oven.
- Storage: Leftovers keep in the fridge for up to 3 days and reheat well in a skillet or microwave.
Frequently Asked Questions
- Can I use chicken thighs instead of breasts? Yes—thighs stay juicy and flavorful, and they work great in this recipe.
- Can I make this vegetarian? Absolutely—swap chicken for tofu or chickpeas and follow the same method.
- What can I serve this with? Steamed rice, brown rice, noodles, or even cauliflower rice all pair beautifully.
- Can I prep this ahead of time? Yes! Chop the veggies and make the sauce a day ahead. When ready, just toss everything on the sheet pan and bake.
Let’s Stay Connected!
This Easy Sheet Pan Cashew Chicken is one of my go-to meals when I want something flavorful, fast, and family-friendly. If you give it a try, let me know how you made it your own—did you add extra veggies, spice it up, or keep it classic? Don’t forget to save this recipe on Pinterest so you’ll always have a takeout-style dinner ready in your own kitchen with almost no cleanup.
