Sheet pan cashew chicken has become my absolute go-to for those nights when I’m craving something incredibly delicious but just don’t have the energy for a big production. I remember one particularly frantic Tuesday evening, staring into the fridge, wondering what magic I could conjure. That’s when this idea for an easy sheet pan cashew chicken came to me, and let me tell you, it was a game-changer! The aroma of garlic and ginger filling my kitchen, the satisfying sizzle in the oven, and the vibrant colors of the vegetables all promised a fantastic meal. It’s truly a quick sheet pan cashew chicken dinner that delivers big on flavor with minimal fuss. Let’s get cooking!
Why You’ll Love This Sheet Pan Cashew Chicken
- Incredible Flavor: Tender chicken, crunchy cashews, and a savory sauce create a taste sensation you’ll crave.
- Minimal Prep Time: With just 15 minutes of prep, you can get this delicious dinner in the oven fast.
- Healthy and Wholesome: Packed with lean protein and fresh veggies, this is a truly healthy sheet pan cashew chicken option.
- Budget-Friendly: Uses common ingredients that are easy on your wallet.
- Family Approved: Even picky eaters will devour this flavorful meal.
- Easy Cleanup: Everything cooks on one pan, meaning less washing up!
- Versatile Veggies: Easily swap in your favorites, like a vibrant sheet pan chicken with cashews and broccoli.
- Quick Dinner Solution: Perfect for busy weeknights when you need a satisfying meal without the fuss.
Ingredients for Sheet Pan Cashew Chicken
Here’s everything you need to whip up this amazing sheet pan meal. This sheet pan chicken cashew sauce recipe is the star, bringing all the flavors together beautifully.
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces – Thighs stay wonderfully moist during baking.
- ½ cup roasted cashews – For that essential crunchy texture and nutty flavor.
- 2 cups mixed vegetables – I love using bell peppers, broccoli florets, and snap peas for color and crunch.
- 3 tablespoons soy sauce – The base of our savory sauce.
- 2 tablespoons honey – Adds a touch of sweetness to balance the soy sauce.
- 1 tablespoon sesame oil – For that distinct, aromatic nutty flavor.
- 3 cloves garlic, minced – Fresh garlic is key for a pungent kick.
- 1 teaspoon ginger, grated – Adds a warm, zesty note.
- 1 tablespoon cornstarch – This helps thicken the sauce so it coats everything perfectly.
- Salt and pepper to taste – Just a little to enhance all the other flavors.
- 2 green onions, chopped (for garnish) – Adds a fresh, oniony bite and pretty color.
- Sesame seeds (for garnish) – A final touch for texture and visual appeal.
How to Make Sheet Pan Cashew Chicken
Let’s get this delicious and easy meal into the oven! This method turns simple ingredients into an amazing flavor explosion, perfect for a weeknight dinner.
- Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Step 2: In a small bowl, whisk together the 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, 3 cloves minced garlic, and 1 teaspoon grated ginger. Sprinkle in the 1 tablespoon cornstarch and whisk until the sauce is smooth and slightly thickened. This is the heart of our flavor!
- Step 3: Place the 1 pound of chicken thighs, cut into bite-sized pieces, into a large mixing bowl. Season them generously with salt and pepper to taste.
- Step 4: Pour the prepared sauce over the chicken. Toss everything together with your hands or a spoon until every piece of chicken is beautifully coated in that savory sauce.
- Step 5: Now, add your 2 cups of mixed vegetables (like bell peppers, broccoli, and snap peas) to the same bowl. Toss again to ensure the vegetables are also well-coated. This step is crucial for an even flavor distribution, making it feel like a true sheet pan chicken and cashew stir fry.
- Step 6: Spread the chicken and vegetable mixture in a single layer onto the prepared baking sheet. Make sure not to overcrowd the pan; give everything some space so it roasts rather than steams.
- Step 7: Bake for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The edges of the chicken should look slightly caramelized, and the vegetables should be tender-crisp.
- Step 8: During the final 5 minutes of baking, sprinkle the ½ cup of roasted cashews evenly over the chicken and vegetables. This gives them just enough time to warm through and toast slightly, enhancing their crunch. This is part of what makes it a fantastic sheet pan chicken and cashew bake.
- Step 9: Carefully remove the baking sheet from the oven. Garnish generously with the 2 chopped green onions and a sprinkle of sesame seeds for a fresh finish. Serve immediately and enjoy your incredible meal!
Pro Tips for the Best Sheet Pan Cashew Chicken
Want to elevate your sheet pan game? Follow these simple tips for an even more delicious and perfect meal every time.
- Marinate for Maximum Flavor: For an extra layer of taste, let the chicken marinate in the sauce for at least 30 minutes, or even overnight in the fridge. This allows the flavors to really penetrate the meat, making your sheet pan chicken cashew recipe healthy and incredibly tasty.
- Spice It Up: If you love a little heat, add a pinch of red pepper flakes or a teaspoon of chili paste to your sauce mixture. It adds a wonderful warmth that complements the sweet and savory notes without overpowering them.
- Don’t Overcrowd the Pan: This is crucial! Give your chicken and vegetables enough space on the baking sheet. If the pan is too crowded, the ingredients will steam instead of roast, leading to soggy vegetables and unevenly cooked chicken.
- Cashew Timing is Key: Add the cashews in the last 5 minutes of baking. This ensures they toast perfectly without burning, maintaining their delightful crunch.
What’s the secret to perfect Sheet Pan Cashew Chicken?
The real secret to the best sheet pan cashew chicken recipe lies in not overcrowding the pan and ensuring every piece of chicken and vegetable is coated evenly in that delicious sauce. This allows everything to roast properly, developing fantastic flavor and texture.
Can I make Sheet Pan Cashew Chicken ahead of time?
Yes, you can prep your ingredients ahead of time for a truly quick assembly. Cut the chicken and chop the vegetables, and even mix the sauce. Store them separately in the refrigerator, then combine and bake when ready for a fresh meal.
How do I avoid common mistakes with Sheet Pan Cashew Chicken?
The most common mistake is overcrowding the pan, which leads to soggy vegetables. Ensure there’s space between ingredients for proper roasting. Also, make sure your chicken reaches an internal temperature of 165°F (74°C) to ensure it’s safely cooked through. For more information on safe cooking temperatures, check out the USDA’s guidelines on food safety.
Best Ways to Serve Sheet Pan Cashew Chicken
This flavorful sheet pan chicken and cashews dinner ideas dish is incredibly versatile. For a complete and satisfying meal, I love serving it over a bed of fluffy steamed jasmine rice or nutty quinoa. The rice or quinoa soaks up that delicious sauce beautifully! If you’re looking for extra greens, a side of lightly steamed edamame or a simple cucumber salad makes a wonderful complement. It’s a complete, balanced meal that feels both comforting and healthy. You might also enjoy our Greek chicken bowls for another healthy dinner option.
Nutrition Facts for Sheet Pan Cashew Chicken
Here’s a breakdown of the estimated nutritional information per serving for this delicious sheet pan cashew chicken. It’s packed with protein and flavor!
- Calories: 350 kcal
- Fat: 15g
- Saturated Fat: 3g
- Protein: 25g
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 12g
- Sodium: 600mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Sheet Pan Cashew Chicken
Enjoying this delicious sheet pan cashew chicken doesn’t have to end after the first meal! Proper storage is key if you’re planning for sheet pan chicken and cashew meal prep throughout the week. Once the dish has cooled completely to room temperature, transfer any leftovers into an airtight container. It will stay fresh in the refrigerator for about 3 to 4 days. For longer storage, you can freeze portions for up to three months. Just make sure they are sealed well to prevent freezer burn. For more tips on meal prepping, check out this guide on making dinner easy.
Reheating is simple! For refrigerated leftovers, gently warm them in a skillet over medium-low heat, adding a splash of water or broth if needed to loosen the sauce. You can also reheat them in the microwave. If reheating from frozen, thaw overnight in the refrigerator first, then proceed with the skillet or microwave method. Ensure the chicken is heated through to an internal temperature of 165°F (74°C) before enjoying.
Frequently Asked Questions About Sheet Pan Cashew Chicken
Can I use chicken breast instead of thighs for sheet pan cashew chicken?
Absolutely! You can definitely use chicken breast if you prefer. Just be sure to cut them into similar bite-sized pieces as the thighs. Chicken breast cooks a bit faster, so keep an eye on it to prevent it from drying out. This is a great way to customize how to make sheet pan cashew chicken to your liking.
What other vegetables can I use in this recipe?
The beauty of this dish is its versatility! Feel free to swap in your favorite vegetables or whatever you have on hand. Other great options include zucchini, mushrooms, baby corn, asparagus, or even sweet potatoes (cut small so they cook through). This makes your sheet pan chicken and cashew with vegetables truly your own. For more vegetable inspiration, explore our vegetable zucchini fritters.
Is sheet pan cashew chicken a healthy meal?
Yes, this recipe is quite healthy! It’s primarily made of lean protein from the chicken, healthy fats from the cashews and sesame oil, and plenty of vitamins and fiber from the vegetables. When you consider what is sheet pan cashew chicken, it’s a well-balanced meal that’s much healthier than traditional takeout versions.
How do I make the sauce thicker if it’s too thin?
If your sauce isn’t as thick as you’d like, you can easily adjust it. Mix another teaspoon of cornstarch with a tablespoon of cold water to make a slurry. Then, whisk this slurry into the sauce on the baking sheet during the last few minutes of cooking, letting it bubble and thicken for a minute or two.
Variations of Sheet Pan Cashew Chicken You Can Try
Once you’ve mastered the basic sheet pan cashew chicken, you’ll love experimenting with different flavors and methods! Here are a few ideas to keep things exciting.
- Gluten-Free Twist: Easily make this recipe gluten-free by swapping the soy sauce for tamari or coconut aminos. This ensures everyone can enjoy this delicious meal, regardless of dietary needs. You’ll still get that amazing savory flavor profile.
- Spicy Kick: Love a little heat? Add 1/2 teaspoon of red pepper flakes or a tablespoon of your favorite chili paste directly into the sauce mixture. This transforms your sheet pan chicken and cashew with vegetables into a fiery delight, perfect for those who enjoy a bit of a burn.
- Air Fryer Method: For an even quicker cook and extra crispiness, try this in your air fryer! Toss the chicken and veggies with the sauce, then air fry at 380°F (190°C) for about 12-15 minutes, adding the cashews in the last 3 minutes.
- Sweet & Tangy Variation: Boost the sauce with a tablespoon of rice vinegar and a teaspoon of orange zest for a brighter, tangier flavor profile that really makes the chicken and vegetables pop.
Sheet Pan Cashew Chicken: Quick & Delicious 15-Min Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Sheet Pan Cashew Chicken is a simple and flavorful one-pan meal perfect for busy weeknights. Tender chicken and crunchy cashews are roasted with colorful vegetables in a savory sauce for a delicious, easy dinner with minimal cleanup.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup roasted cashews
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, snap peas)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, and cornstarch until smooth to prepare the sauce.
- Season the chicken pieces with salt and pepper in a large mixing bowl.
- Pour the prepared sauce over the chicken and mix well to coat all pieces evenly.
- Add the mixed vegetables to the bowl with the chicken and sauce, tossing to ensure everything is well-coated.
- Spread the chicken and vegetable mixture evenly onto the prepared baking sheet.
- Bake for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- During the final 5 minutes of baking, sprinkle the roasted cashews over the top to toast them slightly.
- Remove from the oven and garnish with chopped green onions and sesame seeds before serving.
Notes
- For best flavor, use fresh ingredients.
- Marinate the chicken for a few hours or overnight for enhanced taste if time allows.
- Add red pepper flakes or chili paste to the sauce for a spicy kick.
- This Sheet Pan Cashew Chicken is best enjoyed fresh from the oven.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Portions can be frozen for up to three months. Cool completely before freezing and reheat thoroughly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg