Sheet Pan Cashew Chicken

Sheet pan meals are having a real moment.  It’s not hard to see why.  They’re a cinch to prepare, easily adaptable, don’t require a bunch of specialty equipment that clutters up your cabinets and counters, and they make clean up a breeze.  They’re the heroes of busy weeknights, if you ask me.  Case in point–this sheet pan cashew chicken.

It’s a riff on a takeout classic and, I can pretty much guarantee your family will love it.  How could they not be into tender chicken bites, tasty roasted veggies, crunchy cashews, and the perfect sweet/tangy/spicy (or not!) sauce?  Kids not into spicy?  No problem,  Just omit the sambal and have the adults add it to their own bowl.  Want to replace or increase the veggies?  I highly recommend throwing in a green pepper or some broccoli (cooked the same as the other veg) or snow peas (added when you toss the veggies and add the chicken).  The ingredient list looks lengthy, but I promise this comes together in a flash.

chicken, peppers, onion, and cashews in a sweet and tangy sauce on a sheet pan

Easy takeout fakeouts make you swoon?  You’ll want to check out these winners.

To be honest, you might want to go ahead and increase the recipe here.  You’re going to want leftovers for a couple of lunches.  It reheats wonderfully and the flavors just get better.  Three cheers for the sheet pan meal.  Our hero.

bowl of sheet pan cashew chicken with peppers and white rice

Tender chicken, roasted veggies, crunchy cashews, and the tastiest sauce make this easy sheet pan cashew chicken a guaranteed weeknight hero.  


Sheet Pan Cashew Chicken

adapted from Everyday Dinners by Jessica Merchant



1/2 c. low sodium soy sauce

4 TBSP honey

2 TBSP rice wine vinegar

2 TBSP toasted sesame oil

2 TBSP sambal oelek (optional)

3 cloves garlic, pressed or minced

1 TBSP freshly grated ginger

1 red bell pepper, cut into thick strips

1 orange bell pepper, cut into thick strips

1 yellow bell pepper, cut into thick strips

1 yellow or red onion, cut into half moons

1 lb. boneless, skinless chicken breasts, cut into 1 in. cubes

3/4 c. raw, unsalted cashews

brown or white rice, for serving

additional sambal oelek, for serving

green onions, for garnish

toasted sesame seeds, for garnish



  1. Preheat the oven to 425º F.  In a medium bowl, whisk together the soy sauce, honey, vinegar, sesame oil, sambla, garlic, and ginger.
  2.  Spread the vegetables out on the baking sheet.  Pour half the sauce over them and toss well to coat.  Roast in the oven for 15 minutes.  Meanwhile, place the chicken in a bowl and toss to coat it with the remaining sauce.  Don’t forget to get your rice going!
  3.  After 15 minutes, remove the sheet pan from the oven and push all the vegetables to one side.  Place the chicken pieces in the marinade on the open side of the sheet pan.  Add the cashews on the sheet as well.  Return the pan to the oven and roast 12 minutes more.  Remove and check the chicken.  If it’s not cooked through, return the sheet pan to the oven for three more minutes.
  4. Toss everything together on the sheet pan before serving. Serve over rice and sprinkle with green onions, sesame seeds, and more sambal, if desired.

yield: 4-6 servings

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