Sheet Pan Cashew Chicken Recipe

Chop and roast… dinner is that easy! And this 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!!

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.

You’ll love this dish because it’s:

  • Savory
  • Sweet
  • Slightly salty
  • Full of veggies
  • Can feed a family of four from one sheet pan!

Sheet Pan Cashew Chicken

Get your take-out fix with a healthier, one-pan version of Chinese Cashew Chicken.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 4


  • 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

  • cup liquid aminos or soy sauce
  • 2 tbs. rice wine vinegar
  • 2 tbs. sesame oil
  • 1 tbs. honey
  • 2 cloves garlic minced


  • 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!
Keyword broccoli, cashew, chicken, chinese, sheet pan
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