I’m sharing my Sheet Pan Cashew Chicken that combines chicken, cashews, and colorful veggies into a fast one-pan method perfect for Easy Family Sheet Pan Meals, and I’ll reveal the surprising shortcut I use to speed up prep.

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I love a recipe that tricks everyone into thinking I spent all afternoon on dinner, and this Sheet Pan Cashew Chicken does exactly that. I toss bite sized boneless skinless chicken thighs or breasts with a sticky glaze, scatter roasted unsalted cashews on top and let the tray do the work while I actually do other things.

It feels fancier than it is, and somehow people always ask for seconds. This is my go to when I need a One Pan Quick Dinner that still impresses, perfect for my Easy Family Sheet Pan Meals lineup.

Give it a try, you might be surprised.

Ingredients

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Chicken gives protein and iron, keeps dish filling and hearty
Cashews add healthy fats, creaminess and a crunchy slightly sweet note
Bell peppers bring vitamin C, fiber and bright sweet-tart crunch
Broccoli offers fiber, vitamins and a satisfying green bite very healthy
Garlic and ginger give punchy savory heat, aids digestion, smell great
Soy and hoisin supply salty umami depth and a sticky sweet glaze
Honey or brown sugar add sweetness, balance acidity and help caramelize
Sesame oil sriracha and scallions finish with toasty spicy and fresh notes

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1 inch pieces

3/4 cup roasted unsalted cashews

2 bell peppers (any color), sliced

2 cups broccoli florets

1 medium red onion, cut into wedges

3 cloves garlic, minced

1 tbsp fresh ginger, minced

1/3 cup low sodium soy sauce

3 tbsp hoisin sauce

2 tbsp rice vinegar

2 tbsp honey or packed brown sugar

2 tbsp vegetable or canola oil

1 tbsp toasted sesame oil

2 tbsp cornstarch

3 tbsp water

1 tsp sriracha or chili garlic sauce (optional)

2 green onions, thinly sliced (optional)

1 tsp sesame seeds (optional)

salt and freshly ground black pepper, to taste

How to Make this

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1. Preheat oven to 425°F (220°C). Line a sheet pan with foil or parchment and lightly oil it. Pat the chicken pieces dry, season with salt and pepper, then toss with 1 tablespoon of the cornstarch and 1 tablespoon vegetable oil so they get a light coating.

2. Make the sauce: in a bowl whisk together the soy sauce, hoisin, rice vinegar, honey or brown sugar, 1 tablespoon toasted sesame oil, minced garlic and minced ginger, and sriracha if you want heat.

3. Mix the remaining 1 tablespoon cornstarch with 3 tablespoons water to make a slurry and set aside.

4. Toss the bell pepper slices, broccoli florets and red onion wedges with the remaining 1 tablespoon vegetable oil, and season with a little salt and pepper.

5. Spread the coated chicken in a single layer on one side of the sheet pan and the vegetables on the other side so everything roasts instead of steams. Put the pan in the oven and roast for 12 to 15 minutes, until chicken is almost cooked through and veggies start to brown.

6. While the pan roasts, warm the sauce in a small saucepan over medium heat, bring to a gentle simmer and whisk in the cornstarch slurry. Cook 1 to 2 minutes until the sauce is glossy and slightly thickened.

7. Pull the sheet pan out, pour the sauce evenly over the chicken and veggies, toss a bit right on the pan to coat, then sprinkle the roasted cashews on top. Return the pan to the oven for another 3 to 5 minutes to finish the chicken and glaze everything. You can broil 1 minute at the end if you want more caramelization but watch it so it doesn’t burn.

8. Remove from oven, taste and add more salt or pepper if needed. Scatter sliced green onions and sesame seeds over the top, give it one last gentle toss, and serve right away over rice or noodles.

Equipment Needed

1. Rimmed baking sheet, lined with foil or parchment and lightly oiled
2. Large mixing bowl for tossing the chicken and veg
3. Small bowl for the sauce and cornstarch slurry
4. Whisk for the sauce and slurry
5. Small saucepan to warm and thicken the sauce
6. Sharp chef’s knife for cutting chicken, peppers and onion
7. Cutting board
8. Measuring cups and spoons
9. Tongs or a silicone spatula to toss everything on the pan
10. Oven mitts for safe handling of the hot pan

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can, breasts work fine. Cut them into 1 inch pieces so they cook evenly, and watch the time since breasts can dry out faster. Aim for an internal temp of 165 F.

Q: Will the cashews stay crunchy after baking? A: They might soften a bit in the oven or if tossed in sauce. For extra crunch, stir them in at the very end, or toast them 3 to 5 minutes in a skillet and sprinkle on right before serving.

Q: My sauce seems thin on the sheet pan, how do I thicken it? A: Mix the 2 tbsp cornstarch with 3 tbsp water to make a slurry and stir that into the sauce before you pour it on, it will thicken while roasting a bit. For a thicker glossy sauce, remove the pan juices to a small pot and simmer on the stove a couple minutes after baking.

Q: Can I swap or add different vegetables? A: Totally, just pick veggies that roast well like carrots, snap peas, or zucchini. Cut them so they’re similar size to the broccoli and peppers so everything cooks at the same rate.

Q: Is this gluten free or can I make it so? A: Use tamari or a certified gluten free soy sauce and check that the hoisin is GF or use extra honey and a splash of miso as a swap. That'll keep it gluten free but still tasty.

Q: How long will leftovers keep and best way to reheat? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet or in the oven at 350 F to keep veggies from getting soggy, microwave works for convenience but texture suffers. You can freeze cooked chicken and sauce up to 2 months, but cashews lose crunch when frozen.

Easy Sheet Pan Cashew Chicken Recipe For Busy Weeknights Substitutions and Variations

Chicken thighs/breasts: extra-firm tofu (press it well and cube), tempeh (slice and marinate), shrimp (large, peel and devein, roast a bit less), or canned chickpeas (drain, pat dry and roast)
Roasted unsalted cashews: roasted peanuts, sliced almonds, pistachios, or pepitas (pumpkin seeds) for a nut-free crunch
Low sodium soy sauce: tamari (gluten-free), coconut aminos (soy-free and slightly sweeter), regular soy sauce (use less), or liquid aminos
Hoisin sauce: oyster sauce plus a little brown sugar or honey, teriyaki sauce, plum sauce, or miso paste mixed with honey and a splash of soy

Pro Tips

– Let the chicken come up to room temp for 15 minutes, pat it very dry, then toss with the cornstarch and oil. That thin coating is what gives a nice crust, and drying the meat helps it brown. Dont overcrowd the pan either, use two pans or a wire rack if you need more space so things actually roast and not steam.

– Stagger the veg if needed. Cut the peppers and onion thicker than the broccoli, or par-cook the broccoli for 2 minutes in the microwave so everything finishes at the same time. Harder veggies take longer, so adjust sizes instead of overcooking the chicken.

– Make the sauce ahead and taste it. Whisk in the cornstarch slurry slowly while the sauce is warm so you dont get lumps, and if it gets too thick add a splash of water. Save a little plain sauce before you thicken it to drizzle on at the end for extra saucy bites.

– Keep the cashews crunchy by roasting them separately for 4 to 6 minutes and adding them at the very end, or sprinkle them on right after you pull the pan from the oven. If you want more caramelization, broil for just 30 to 60 seconds while watching like a hawk, it goes from perfect to burnt fast.