This sheet pan cashew chicken is a quick, flavorful dinner that comes together with minimal effort and cleanup. Tender chicken, crisp vegetables, and a savory-sweet sauce make it a perfect weeknight meal.
Everything roasts together on one pan, creating a balanced dish that’s both satisfying and easy to prepare.
Why You’ll Love This Recipe
This dish combines tender chicken with crisp vegetables and crunchy cashews for a satisfying texture in every bite.
The sauce is rich, savory, and slightly sweet with a hint of heat, making it incredibly flavorful.
It’s made on a single sheet pan, which means easy prep and minimal cleanup.
Perfect for busy weeknights while still tasting like takeout at home.
What You’ll Need (Ingredient Highlights)
Chicken breast or thighs provide a juicy and protein-rich base for the dish.
Cornstarch helps create a light coating that locks in moisture and improves texture.
Cashews add a buttery crunch that pairs perfectly with the savory sauce.
Hoisin sauce and soy sauce create a deep umami flavor with a touch of sweetness.
Fresh garlic and ginger enhance the sauce with bold, aromatic notes.
Pro Tips Before You Start
Cut the chicken into even pieces to ensure it cooks evenly in the oven.
Do not overcrowd the pan so the ingredients roast properly instead of steaming.
Use fresh broccoli and firm vegetables for the best texture after baking.
Have the sauce ready while the chicken cooks to streamline the process.
How to Make Sheet Pan Cashew Chicken
Step 1 – Preheat the oven
Preheat oven to 400°F (204°C) and lightly grease a large sheet pan.
Step 2 – Prepare the chicken
Cut chicken into 1-inch pieces and toss with sesame oil, cornstarch, salt, garlic powder, and paprika until evenly coated.
Step 3 – Arrange on the pan
Spread the chicken in a single layer on the sheet pan. Add broccoli, red bell pepper, onion, and sprinkle cashews over the top.
Step 4 – Initial bake
Bake for 10 minutes until the chicken begins to cook and vegetables start to soften.
Step 5 – Make the sauce
Whisk together hoisin sauce, soy sauce, sriracha, brown sugar, minced garlic, and ginger until smooth.
Step 6 – Add the sauce
Remove the pan from the oven and pour the sauce over everything. Toss well to coat evenly.
Step 7 – Finish baking
Return to the oven and bake for 4–6 more minutes until the chicken is fully cooked through (165°F internal temperature).
Step 8 – Garnish and serve
Top with sliced green onions and sesame seeds if desired before serving.
What to Serve Them With
Serve over steamed jasmine rice for a classic and filling meal.
Pair with noodles or fried rice for a more indulgent option.
Add a light cucumber salad or greens for a fresh contrast.
Variations / Substitutions
Swap chicken with tofu or shrimp for a different protein option.
Use different vegetables like snap peas, carrots, or zucchini.
Adjust sriracha to control the level of heat to your preference.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or microwave until warmed through before serving.
This dish can also be frozen for up to 2 months and thawed before reheating.
FAQs
Can I make this recipe ahead of time?
Yes, you can prep the ingredients and sauce ahead, then bake when ready.
How should I store leftovers?
Keep leftovers in an airtight container in the fridge to maintain freshness.
Can I freeze this dish?
Yes, it freezes well; thaw in the refrigerator before reheating.
Can I substitute some of the ingredients?
Yes, you can adjust vegetables or protein based on what you have.
How long does this recipe take to make?
It typically takes about 25–30 minutes from start to finish.
Is this recipe kid-friendly?
Yes, simply reduce or omit the sriracha for a milder flavor.
Can I make this dish gluten-free or dairy-free?
Yes, use gluten-free soy sauce and ensure other ingredients are compliant.
What should I serve it with?
It pairs well with rice, noodles, or a light vegetable side.
Do I need special equipment?
No, just a sheet pan and basic kitchen tools.
How do I know when it’s perfectly cooked?
The chicken should reach 165°F internally and appear fully opaque.
Final Thoughts
This sheet pan cashew chicken is a perfect balance of convenience and bold flavor. It’s a reliable go-to meal that’s easy enough for weeknights yet satisfying enough to serve anytime.
Full Recipe Card
Ingredients
- 1.5 pounds boneless skinless chicken breast or thighs
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 ounces small broccoli florets
- 1 red bell pepper, roughly chopped
- 1/2 sweet yellow onion, roughly chopped
- 1 cup cashews
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 1 tablespoon sriracha
- 2 tablespoons brown sugar
- 1 garlic clove, minced
- 1 teaspoon ginger, minced
- Green onion (optional)
- Sesame seeds (optional)
Instructions
- Preheat oven to 400°F (204°C) and grease a sheet pan.
- Cut chicken into bite-sized pieces and toss with sesame oil, cornstarch, salt, garlic powder, and paprika.
- Spread chicken on the pan with broccoli, bell pepper, onion, and cashews.
- Bake for 10 minutes.
- Whisk hoisin sauce, soy sauce, sriracha, brown sugar, garlic, and ginger.
- Pour sauce over the chicken and vegetables, then toss to coat.
- Bake an additional 4–6 minutes until chicken is fully cooked.
- Garnish with green onion and sesame seeds before serving.
