Sheet Pan Cashew Chicken: Ditch Takeout Guiltlessly

July 8, 2025

Sheet Pan Cashew Chicken is the answer to that takeout craving when you just don’t want to wait! I used to order cashew chicken every single Friday night. It was a ritual! Then one day, I thought, “I bet I can make this even BETTER at home.” And guess what? I did! Trust me, my version is faster, healthier, and every bit as delicious as what you’d get delivered. The best part? It’s all made on one pan. Imagine tender chicken, crisp-tender peppers, and crunchy cashews coated in a sweet and savory sauce. This Sheet Pan Cashew Chicken recipe is perfect for a weeknight dinner when you want something quick and satisfying. Ready to skip the delivery fee and enjoy an amazing meal? Let’s get cooking.

Why You’ll Love This Sheet Pan Cashew Chicken

Quick and easy cleanup with just one pan. Seriously, who loves doing dishes? I know I don’t!
Ready in under an hour. From prep to plate, you’ll have this cashew chicken sheet pan dinner on the table in no time.
Way better than takeout. You control the ingredients, so you know exactly what you’re eating!
Customizable to your taste. Add more veggies, adjust the spice level – make it your own! I always throw in some broccoli.
Packed with protein. This easy cashew chicken recipe is a great way to get your protein fix.
Budget-friendly meal option. Making your own homemade cashew chicken is way cheaper than ordering in.
Perfect for busy weeknights. When you’re short on time, this simple cashew chicken recipe is a lifesaver.

Ingredients for Sheet Pan Cashew Chicken

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces: This is your protein base! I like to cut mine into roughly 1-inch pieces so they cook evenly.
1 red bell pepper, chopped: Adds a lovely sweetness and vibrant color. Feel free to use yellow or orange too!
1 green bell pepper, chopped: Offers a slightly more bitter flavor that balances the sweetness of the red pepper.
1 red onion, diced: Gives a pungent, savory flavor that really makes the dish pop. Yellow onion works too if that’s what you have.
1 cup unsalted cashews: These provide the signature crunch and nutty flavor that makes this cashew chicken so addictive!
1/4 cup soy sauce: This forms the salty, umami-rich base of the marinade. I recommend low-sodium to control the saltiness.
3 tablespoons honey: This adds sweetness and helps the easy baked cashew chicken caramelize beautifully in the oven.
2 tablespoons rice vinegar: This provides a crucial acidity that balances the sweetness and saltiness, giving the dish depth.
1 tablespoon sesame oil: Adds a wonderful nutty aroma and flavor that’s just irresistible.
3 cloves garlic, minced: Infuses the dish with that classic savory garlic flavor we all love.
1 teaspoon ginger, minced: Offers a warm, slightly spicy note that complements the other flavors perfectly.
Salt and pepper to taste: Enhances all the flavors. Don’t be shy!
Fresh cilantro, for garnish: Adds a fresh, vibrant finish and a pop of color. I always use a generous handful!

How to Make Sheet Pan Cashew Chicken

Step 1: Preheat the Oven: Preheat your oven to 400°F (200°C). This is super important! A hot oven ensures the chicken and veggies cook evenly and get those beautifully browned edges.
Step 2: Make the Marinade: In a large bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. Whisk it all together until it’s well combined and emulsified. Seriously, the aroma at this point is intoxicating – garlicky, sweet, and a little bit tangy!
Step 3: Marinate the Chicken: Add the chicken to the marinade, making sure every piece is nicely coated. Let it sit for at least 15 minutes, or even longer if you have time! The longer it marinates, the more flavorful your sheet pan cashew chicken will be. I’ve even marinated it overnight before!
Step 4: Prepare the Sheet Pan: Arrange the marinated chicken, chopped red bell pepper, chopped green bell pepper, and diced red onion evenly on a sheet pan. Spread everything in a single layer. This is key! Overcrowding the pan will cause the veggies to steam instead of roast, and we want that lovely caramelization.
Step 5: Add Seasoning: Drizzle any remaining marinade over the chicken and veggies. Sprinkle with salt and pepper to taste. Don’t be afraid to season generously!
Step 6: Bake the Chicken: Bake in the preheated oven for 20 minutes. Give it a gentle stir halfway through to ensure even cooking. You’ll start to see the chicken browning and the veggies softening.
Step 7: Add the Cashews: Sprinkle the cashews evenly over the chicken and vegetables. Return the easy cashew chicken bake to the oven and bake for another 10-15 minutes, or until the chicken is cooked through and the cashews are golden brown and toasty. Keep an eye on it, because cashews can burn quickly!
Step 8: Garnish and Serve: Sprinkle a generous amount of fresh cilantro over the top. Serve your delicious homemade cashew chicken hot over fluffy rice or your favorite noodles. Take a moment to appreciate the vibrant colors and incredible flavors before you dig in!

Pro Tips for the Best Sheet Pan Cashew Chicken

Want to take your sheet pan cashew chicken to the next level? These little tricks make a HUGE difference. Trust me, I’ve made this dish a million times, and these are the things I’ve learned along the way to make the perfect cashew chicken and veggies:

Don’t be afraid to experiment with the veggies! Broccoli, snap peas, or even zucchini work great in this dish.
Toast the cashews separately for even more flavor! Just toss them on a dry pan over medium heat for a few minutes until fragrant and golden.
A little drizzle of sriracha at the end adds a fantastic kick if you like things spicy!

What’s the secret to perfect Sheet Pan Cashew Chicken?

Don’t overcrowd the pan. Use two sheet pans if needed to ensure even cooking and browning. Seriously, this is the #1 mistake people make! Give those veggies and chicken some room to breathe!

Can I make Sheet Pan Cashew Chicken ahead of time?

Yes, you can marinate the chicken overnight for deeper flavor. I actually recommend it! Chop the vegetables in advance and store them separately in airtight containers. Assemble everything on the sheet pan just before cooking for the best results.

How do I avoid common mistakes with Sheet Pan Cashew Chicken?

Avoid overcooking the chicken. This is crucial! Nobody wants dry, rubbery chicken. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). It’s a game-changer!

Best Ways to Serve Sheet Pan Cashew Chicken

Okay, so you’ve got this amazing sheet pan cashew chicken, now what? I always say, presentation is half the battle! My go-to is serving it over fluffy white rice or nutty brown rice for a complete and satisfying meal. You could also try it with your favorite noodles – lo mein would be amazing! Don’t forget to top it with extra cilantro for a pop of freshness and a sprinkle of sesame seeds for added flavor and a little extra crunch. For a side, this cashew chicken and vegetable bake pairs perfectly with steamed broccoli to keep things healthy, or even just a simple side salad. Trust me, you can’t go wrong!

Nutrition Facts for Sheet Pan Cashew Chicken

Alright, let’s talk numbers! Here’s a quick rundown of the estimated nutrition per serving of this easy cashew chicken recipe. Keep in mind, I’m no nutritionist (just a passionate home cook!), so these are just ballpark figures:

Calories: 450
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Protein: 30g
Carbohydrates: 30g
Fiber: 3g
Sugar: 15g
Sodium: 700mg
Cholesterol: 90mg

These values are estimates and can vary a bit depending on the specific ingredients you use and your portion sizes. But hey, at least you’re getting a good dose of protein!

How to Store and Reheat Sheet Pan Cashew Chicken

Okay, so you’ve made this amazing sheet pan cashew chicken and veggies, but you’ve got leftovers (if you’re lucky!). Here’s how I keep it tasting fantastic, even the next day! First things first, let it cool down completely. Then, pop it into an airtight container – I swear by these glass ones. In the fridge, it’ll stay delicious for up to 3-4 days. Need longer storage? No problem! Freeze it for up to 2 months. Just thaw it in the fridge overnight before reheating. Now, for reheating: my favorite way is to bake it in a preheated oven at 350°F (175°C) until it’s heated through. This really helps bring back that crispy texture. If you’re in a rush, the microwave works too, but heat it in short bursts and stir it often to keep it from drying out. Trust me, these tips will keep your cashew chicken leftovers tasting just as good as the first time!

Sheet Pan Cashew Chicken - detail 2

Frequently Asked Questions About Sheet Pan Cashew Chicken

Got questions about making the PERFECT sheet pan cashew chicken? Don’t worry, I’ve got answers! Here are some of the most common questions I get asked, along with my tried-and-true tips:

Can I use different vegetables in Sheet Pan Cashew Chicken?

Absolutely! That’s one of the things I LOVE about this recipe – it’s so versatile! Feel free to swap in your favorite veggies or whatever you have on hand. Red and green bell peppers are classic, but broccoli florets, snap peas, sliced carrots, or even zucchini chunks work beautifully in this homemade cashew chicken and veggie bake.

What other vegetables work well? Honestly, the sky’s the limit! Just make sure to choose veggies that roast well, like the ones I mentioned above. Avoid anything too watery, like cucumbers.
Do I need to adjust the cooking time? If you’re using denser vegetables like carrots or broccoli, you might want to add them to the sheet pan a few minutes before the chicken, just to give them a head start. Keep an eye on everything and adjust as needed!

Is Sheet Pan Cashew Chicken gluten-free?

Good question! The answer is: it CAN be! The key is to pay attention to your ingredients, especially the soy sauce. Standard soy sauce contains wheat, so you’ll need to make a simple swap to keep this easy cashew chicken recipe gluten-free.

What kind of soy sauce should I use? Look for tamari, which is a gluten-free alternative to soy sauce. It has a very similar flavor, so you won’t even notice the difference!
Are cashews naturally gluten-free? Yes! Plain, unsalted cashews are naturally gluten-free. Just be sure to check the label to make sure they haven’t been processed in a facility that also handles gluten-containing products.

Can I use chicken thighs instead of chicken breasts for Sheet Pan Cashew Chicken?

Definitely! Chicken thighs are a great option for this sheet pan dinner. They tend to be more flavorful and stay juicier than chicken breasts, so you might even prefer them! Just keep a couple of things in mind:

Will chicken thighs affect the cooking time? Yes, slightly. Chicken thighs usually take a bit longer to cook than chicken breasts. Add about 5-10 minutes to the overall cooking time, and make sure the internal temperature reaches 165°F (74°C).
Will the flavor be different? Absolutely! Chicken thighs have a richer, more savory flavor than chicken breasts. Some people find it a bit too strong, so it’s really a matter of personal preference. I say, give it a try and see what you think!

Variations of Sheet Pan Cashew Chicken You Can Try

One of the things I love most about this recipe is how easy it is to tweak and customize! Here are a few fun variations on this sheet pan cashew chicken recipe that you might want to try. Get creative and make it your own!

Vegan Sheet Pan Cashew “Chicken”: Swap out the chicken for extra-firm tofu or tempeh. Press the tofu well to remove excess moisture, and then toss it with the marinade. You won’t believe how delicious and satisfying this vegan cashew sheet pan dinner is!
Gluten-Free Sheet Pan Cashew Chicken: As we discussed earlier, simply use tamari instead of soy sauce! It’s a super easy swap that makes this dish totally gluten-free without sacrificing any of the flavor.
Spicy Sheet Pan Cashew Chicken: Add a pinch of red pepper flakes to the marinade for a little kick. Or, for even more heat, drizzle a little sriracha over the baked cashew chicken before serving. Just be careful not to overdo it!
Grilled Sheet Pan Cashew Chicken: For a smoky twist, try grilling this recipe! Toss the chicken and veggies with the marinade, wrap them in a foil packet, and grill over medium heat until the chicken is cooked through and the veggies are tender. It’s like summer on a plate!

Sheet Pan Cashew Chicken: Ditch Takeout Guiltlessly

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Author: zaha man
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Sheet Pan Cashew Chicken is a quick and easy meal. You can have a tasty weeknight dinner ready in about an hour.

Ingredients

Scale

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
1 red onion, diced
1 cup unsalted cashews
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon ginger, minced
Salt and pepper to taste
Fresh cilantro, for garnish

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Make the Marinade: In a large bowl, mix together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. Whisk until well combined.
Marinate the Chicken: Add the chicken to the marinade. Make sure it is well-coated and let it sit for at least 15 minutes.
Prepare the Sheet Pan: Arrange the chicken, red bell pepper, green bell pepper, and red onion evenly on a sheet pan. Spread in a single layer.
Add Seasoning: Drizzle remaining marinade over the chicken and veggies. Sprinkle with salt and pepper.
Bake the Chicken: Bake in the preheated oven for 20 minutes. Stir gently.
Add the Cashews: Sprinkle cashews over the chicken and vegetables. Return to the oven and bake for 10-15 minutes, until the chicken is cooked and slightly caramelized.
Garnish and Serve: Sprinkle fresh cilantro over the top. Serve hot over rice or noodles.

Notes

Marinating the chicken for longer than 15 minutes will enhance the flavor.
Spreading the ingredients in a single layer on the sheet pan ensures even cooking.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Asian-inspired