Easy Sheet Pan Cashew Chicken Recipe
Chop and roast… dinner is that easy! And this Easy Sheet Pan Cashew Chicken is… dare I say… FAR better than takeout (and obvi without any extra fat, sodium, carbs or chemicals). So there’s that!!
It’s everything you want in a weeknight meal: quick, flavorful, and packed with fresh veggies. We love sheet pan meals in our fam – couple quick steps to get them set up and then you slide them in the oven and forgetaboutit! Then 25 minutes later we’ve got a complete meal that’s full of flavor and ready to devour.
Try my other Asian-inspired dishes! Skinny Cauliflower Fried Rice Recipe, Low Carb Dan Dan Noodles + Spicy Peanut Soba Noodles!
You’ll love my Sheet Pan Cashew Chicken because it’s:
- Savory
- Sweet
- Slightly salty
- Full of veggies
- Can feed a family of four from one sheet pan!
This healthy cashew chicken recipe is like takeout, but way better—and way better for you. The savory sauce is packed with rich, bold flavors without feeling heavy, while the fresh veggies add that perfect crisp bite. And let’s not forget the crunchy cashews—they’re the MVP that ties it all together for a balance of textures you’ll absolutely love.
Ingredients you’ll need:
for the chicken + veggies
- 2 boneless, skinless chicken breasts trimmed of fat and diced
- ½ cup raw whole cashews
- 2 red bell peppers seeded and diced
- 1 head broccoli chopped into florets
- chopped green onions for serving
for the sauce
- ⅓ cup liquid aminos or soy sauce
- 2 tbs. rice wine vinegar
- 2 tbs. sesame oil
- 1 tbs. honey
- 2 cloves garlic minced
How you’ll make my Sheet Pan Cashew Chicken:
- Preheat oven to 375. On a sheet pan, place cashews and toast for 5 mins in oven, then remove from pan and set aside.
- In a bowl, whisk together all ingredients for sauce.
- Onto sheet pan, place chicken, broccoli and red peppers spread evenly. Pour 3/4 of sauce over top and mix to coat. Place into oven and roast for 15 mins, then toss with tongs and cook for another 8-10 mins or until chicken is cooked through.
- Combine chicken and veggies with remaining sauce and toasted cashews, then top with chopped green onions!
- Great served alone or on top of cauliflower rice, white rice or brown rice!
What to pair it with
This sheet-pan meal is versatile and pairs well with:
- Cauliflower Rice: For a low-carb option with extra veggies.
- Sticky Rice: Perfect for soaking up all that delicious sauce.
- Rice Noodles: A fun way to turn it into a stir-fry-inspired dish.
Savvy tips for the best Cashew Chicken
- Go Big with the Sheet Pan: Use a large sheet pan and spread everything out in a single layer. Giving your ingredients some breathing room is the secret to perfectly roasted veggies and tender chicken—no soggy bites here.
- Switch Up the Veggies: Try snap peas, green bell peppers, or crunchy water chestnuts if you’re looking to switch up the veggies.
- Double the Sauce: Love a little extra sauce? Whip up extra cashew chicken sauce and keep it on hand for drizzling over rice or saving those leftovers from feeling dry.
- Meal Prep: Store leftovers in an airtight container, and you’ve got yourself the perfect make-ahead meal. It’ll keep in the fridge for up to three days and reheats like a dream for easy, flavorful everyday dinners.
How to store and reheat leftovers
Store: Let everything cool, then transfer to an airtight container or freeze bags. Keep in the fridge for up to 3 days.
Reheat:
- Stovetop: Warm in a nonstick pan over medium heat with a splash of water or sauce.
- Microwave: Heat in a medium microwave-safe bowl, covered with a damp paper towel, in 30-second intervals, stirring in between.
Tip: Save some extra to drizzle over your reheated meal for that fresh-from-the-oven taste.
FAQs
This easy sheet pan cashew chicken is more than just a meal; it’s a perfect weeknight dinner that’s quick, healthy, and packed with lots of flavor. Whether you’re tackling busy weeknights or looking for new recipes to add to your rotation, this one is sure to be a hit.
Hope you enjoy this one! Lot’s of love from The Savvy Spoon 💞
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Sheet Pan Cashew Chicken
Ingredients
- 2 boneless, skinless chicken breasts trimmed of fat and diced
- ½ cup raw whole cashews
- 2 red bell peppers seeded and diced
- 1 head broccoli chopped into florets
- chopped green onions for serving
for sauce
- ⅓ cup liquid aminos or soy sauce
- 2 tbs. rice wine vinegar
- 2 tbs. sesame oil
- 1 tbs. honey
- 2 cloves garlic minced
Instructions
- Preheat oven to 375. On a sheet pan, place cashews and toast for 5 mins in oven, then remove from pan and set aside.
- In a bowl, whisk together all ingredients for sauce.
- Onto sheet pan, place chicken, broccoli and red peppers spread evenly. Pour 3/4 of sauce over top and mix to coat. Place into oven and roast for 15 mins, then toss with tongs and cook for another 8-10 mins or until chicken is cooked through.
- Combine chicken and veggies with remaining sauce and toasted cashews, then top with chopped green onions!
- Great served alone or on top of cauliflower rice, white rice or brown rice!