Sheet Pan Cashew Chicken delivers the flavors of your favorite Chinese takeout without the delivery wait or cleanup hassle. I stumbled onto this recipe on a particularly chaotic Tuesday when I had exactly 15 minutes before soccer practice started and needed something I could just throw in the oven.
Table of Contents
Ingredients for Sheet Pan Cashew Chicken
I keep raw cashews on hand specifically for this recipe because they toast beautifully in the oven without any pre-cooking. The combination of fresh ginger and garlic creates an aromatic base that makes your kitchen smell incredible. Here’s what you need:
- 1 lb boneless skinless chicken breasts (cut into 1 to 1.5-inch pieces)
- 1 medium red bell pepper (chopped into 1-inch pieces) – I like keeping them chunky so they hold their shape
- 1 medium green bell pepper (chopped into 1-inch pieces)
- 1 medium red onion (diced)
- 1 cup unsalted raw cashews – Wait to add these until halfway through cooking
- 1/4 cup low-sodium soy sauce or tamari – I prefer low-sodium so I can control the salt level
- 3 tablespoons honey
- 2 tablespoons rice vinegar – This adds brightness that balances the honey
- 1 tablespoon toasted sesame oil – The toasted variety has much deeper flavor than regular
- 3 cloves garlic (minced) – Fresh garlic makes all the difference here
- 1 teaspoon fresh ginger (minced) – I use a microplane grater for the easiest prep
- Salt and freshly ground black pepper to taste
- Fresh cilantro for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat your oven to 400°F (200°C) and line an 18×13-inch sheet pan with parchment paper. The parchment prevents sticking and makes cleanup effortless.
Step 2: Whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger in a large bowl until the honey dissolves completely and the mixture is smooth. The sauce should be glossy and well combined.
Step 3: Add the chicken pieces to the marinade and toss until every piece is coated. Let this sit for 15 minutes at room temperature while you chop the vegetables, or cover and refrigerate for up to 4 hours if you’re prepping ahead.
Step 4: Arrange the marinated chicken in a single layer on your prepared sheet pan, making sure pieces aren’t touching. Scatter the bell peppers and red onion around and between the chicken pieces. Drizzle any remaining marinade over the vegetables and season everything with salt and black pepper. Avoid overcrowding, as this causes steaming instead of roasting.
Step 5: Bake for 20 minutes without opening the oven door. This initial period allows the chicken to start cooking and the vegetables to begin caramelizing.
Step 6: Remove the pan from the oven and gently stir everything to redistribute the sauce and ensure even cooking. Sprinkle the cashews evenly over the entire pan. The cashews go in at this point so they toast without burning.
Step 7: Return the pan to the oven and bake for another 10 to 15 minutes. Check at the 10-minute mark to ensure the cashews are turning golden but not dark brown. The chicken should reach an internal temperature of 165°F (74°C), and the vegetables should be tender with some charred edges.
Step 8: Let the dish rest for 5 minutes before serving. This allows the juices to redistribute throughout the chicken, keeping it moist. Garnish with fresh cilantro if desired and serve warm.
Perfect Pairings for Sheet Pan Cashew Chicken
The sweet and savory flavors of this cashew chicken pair wonderfully with sides that can soak up the delicious sauce or provide textural contrast.
Jasmine Rice: Fluffy jasmine rice is my first choice because its subtle floral aroma complements the Asian-inspired flavors perfectly while soaking up every drop of that honey-soy glaze.
Cauliflower Rice: For a lighter option, cauliflower rice keeps things low-carb without sacrificing the satisfaction of a complete meal. It adds extra vegetables and lets the chicken remain the star.
Zucchini Noodles: These bring a fresh, slightly crisp element that contrasts beautifully with the tender chicken and add a lighter feel to the plate. Try them with this Chicken with Mixed Vegetable Stir Fry for a complete Asian-inspired feast.
Sticky Garlic Chicken Noodles: If you love noodles with Asian flavors, this recipe makes an excellent pairing option for serving alongside or meal planning during the week.
Asian Cucumber Salad: A cool, crisp cucumber salad dressed with rice vinegar provides refreshing contrast to the warm, rich main dish and adds a light, palate-cleansing element.
Steamed Broccoli: Simple steamed broccoli brings nutritional balance and a slightly bitter note that offsets the sweetness of the honey glaze. Similar to how we pair broccoli in our Chinese Beef and Broccoli, it provides the perfect vegetable complement.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify overnight, making this an excellent meal prep option for busy weeks ahead.
For the best texture when reheating, use a skillet over medium heat rather than the microwave. Add a tablespoon of water or chicken broth to the pan and heat gently, stirring occasionally until warmed through. This method helps maintain the cashews’ crunch and prevents the chicken from drying out.
You can freeze this dish for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating. The texture holds up remarkably well after freezing, though the cashews may lose a tiny bit of their crispness.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work beautifully and stay incredibly moist. They may need an extra 5 minutes of cooking time to reach 165°F internal temperature.
What if I don’t have rice vinegar?
Apple cider vinegar or white wine vinegar work as substitutes. Use slightly less since they’re more acidic than rice vinegar, starting with 1.5 tablespoons and adjusting to taste.
How do I prevent my vegetables from getting mushy?
Cut vegetables into uniform 1-inch pieces and avoid overcrowding the pan. Spreading everything in a single layer allows proper roasting and caramelization instead of steaming.
Sheet Pan Cashew Chicken
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line an 18×13-inch sheet pan with parchment paper.
- In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until the honey dissolves completely and the mixture is smooth.
- Add chicken pieces to the marinade and toss until every piece is coated. Let sit for 15 minutes at room temperature while you prep vegetables, or cover and refrigerate for up to 4 hours for deeper flavor.
- Arrange marinated chicken in a single layer on the prepared sheet pan, making sure pieces aren’t touching. Scatter bell peppers and red onion around and between chicken pieces. Drizzle any remaining marinade over vegetables. Season with salt and pepper.
- Bake for 20 minutes without opening the oven door.
- Remove pan from oven, gently stir contents, and sprinkle cashews evenly over everything.
- Return to oven and bake another 10 to 15 minutes, checking at 10 minutes to ensure cashews don’t over-brown. Chicken should reach an internal temperature of 165°F (74°C) and vegetables should be tender with some charred edges.
- Let rest for 5 minutes before serving. Garnish with fresh cilantro if desired and serve warm.
Notes
