I’ve been making this Sheet Pan Cashew Chicken for years, and it never fails to impress. This recipe combines tender chicken pieces with vibrant bell peppers, sweet red onion, and crunchy cashews. Everything comes together on one pan with minimal cleanup required.
The beauty of this dish lies in its simplicity. You marinate the chicken briefly, toss everything onto a sheet pan, and let the oven work its magic. The result is a perfectly balanced meal with sweet, savory, and nutty flavors that dance on your palate.
Why This Recipe Works So Well
Sheet pan cooking has revolutionized my weeknight dinner routine. This method ensures even cooking while developing beautiful caramelization on the chicken and vegetables. The marinade creates a glossy coating that locks in moisture and adds incredible depth of flavor.
The cashews add a delightful crunch that contrasts beautifully with the tender chicken. I discovered that adding them halfway through cooking prevents burning while maintaining their satisfying texture. This timing trick makes all the difference in the final dish.
Recipe Timing & Difficulty
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
This recipe is perfect for busy weeknights when you want something delicious without spending hours in the kitchen. The active prep time is minimal, and most of the work happens in the oven. Even beginner cooks can master this dish with confidence.
Key Ingredients & Smart Substitutions
Chicken: I prefer boneless, skinless chicken breasts for their tenderness and quick cooking time. Cut them into uniform bite-sized pieces for even cooking. Chicken thighs work wonderfully too and add extra flavor.
Cashews: Unsalted cashews provide the perfect nutty crunch. If you’re allergic or don’t have cashews, almonds or peanuts make excellent substitutes. Just adjust seasoning accordingly since some nuts have different salt levels.
Bell Peppers: The red and green bell peppers create beautiful color contrast and sweet flavor. Yellow or orange peppers work equally well. For heat lovers, add sliced jalapeños or red pepper flakes.
Soy Sauce: This forms the umami base of our marinade. For gluten-free options, use tamari. Coconut aminos work for soy-free diets and add subtle sweetness.
Honey: Balances the saltiness and helps with caramelization. Maple syrup or agave nectar work for vegan alternatives.
Pro Tips for Perfect Results
The secret to restaurant-quality results lies in proper preparation. First, ensure your oven is fully preheated before cooking. This initial blast of heat creates that beautiful golden color on the chicken surfaces.
Don’t overcrowd the pan. Ingredients should be in a single layer with space between pieces. Overcrowding leads to steaming instead of roasting, which prevents proper browning and caramelization.
Marinating time matters. While 15 minutes is the minimum, longer marination develops deeper flavors. I often prepare the marinade in the morning and let the chicken soak all day.
Detailed Recipe Instructions
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breasts, boneless skinless | 1 pound | Cut into bite-sized pieces |
| Red bell pepper | 1 medium | Chopped |
| Green bell pepper | 1 medium | Chopped |
| Red onion | 1 medium | Diced |
| Unsalted cashews | 1 cup | Raw cashews preferred |
| Soy sauce | 1/4 cup | Low sodium recommended |
| Honey | 3 tablespoons | Pure honey works best |
| Rice vinegar | 2 tablespoons | Adds tangy brightness |
| Sesame oil | 1 tablespoon | Toasted sesame oil preferred |
| Garlic | 3 cloves | Minced fresh |
| Fresh ginger | 1 teaspoon | Minced fine |
| Salt and pepper | To taste | Freshly ground preferred |
| Fresh cilantro | For garnish | Optional but recommended |
Step-by-Step Instructions
1. Preheat Your Oven
Set your oven to 400°F (200°C). This temperature ensures proper roasting without burning the cashews. A fully preheated oven is crucial for even cooking and proper caramelization.
2. Create the Marinade
In a large mixing bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil. Add minced garlic and ginger, whisking until the mixture is smooth and well combined. The honey should dissolve completely into the liquid.
3. Marinate the Chicken
Add chicken pieces to the marinade bowl. Toss thoroughly to ensure every piece is well coated. Let the chicken marinate for at least 15 minutes at room temperature. For deeper flavor, marinate up to 4 hours in the refrigerator.
4. Prepare the Sheet Pan
Line a large sheet pan with parchment paper for easy cleanup. Arrange the marinated chicken pieces evenly across the pan. Add chopped bell peppers and diced red onion around the chicken.
5. Season and Add Remaining Marinade
Drizzle any remaining marinade over the vegetables. Season everything with salt and freshly ground black pepper to taste. This extra seasoning enhances the natural flavors of the vegetables.
6. Initial Baking
Place the sheet pan in the preheated oven. Bake for 20 minutes without opening the door. This initial cooking period allows the chicken to start browning and the vegetables to begin softening.
7. Add Cashews and Finish Cooking
Remove the pan from the oven and stir everything gently with a spatula. Sprinkle cashews evenly over the mixture. Return to the oven for an additional 10-15 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
8. Final Touches
Remove from the oven and let rest for 5 minutes. The chicken should be golden brown and the vegetables tender. Garnish with fresh cilantro before serving.
Ensuring Perfect Results Every Time
Temperature control is critical for this recipe. Use a meat thermometer to verify the chicken reaches 165°F internally. The vegetables should be tender but still have slight bite, not mushy.
The cashews should be golden brown and fragrant. If they’re browning too quickly, cover the pan with foil for the last few minutes of cooking. This prevents burning while allowing the chicken to finish cooking.
Serving Suggestions & FAQ
Serving Suggestions
This Sheet Pan Cashew Chicken shines as a complete meal on its own, but pairing it with complementary sides elevates the experience. I love serving it over fluffy jasmine rice, which absorbs the delicious pan juices beautifully.
For a low-carb option, try it over cauliflower rice or zucchini noodles. The nutty, savory flavors pair wonderfully with these lighter bases. A simple side salad with sesame dressing rounds out the meal perfectly.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as they meld together. For reheating, use a skillet over medium heat rather than the microwave to maintain the cashews’ crunch.
You can also freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating. Add a splash of water or chicken broth when reheating to prevent drying out.
Meal Prep Tips
This recipe is excellent for meal prep. Cook a double batch on Sunday and portion it into containers for the week. The chicken stays tender and flavorful, making it perfect for grab-and-go lunches.
For best results, store the components separately if meal prepping. Keep the chicken and vegetables in one container and the cashews in another. Combine them when reheating to maintain the cashews’ crunch.
Frequently Asked Questions
Can I use different nuts in this recipe? Absolutely! Almonds, peanuts, or pecans work wonderfully. Toasted nuts add extra flavor, so consider dry-roasting them in a pan for 2-3 minutes before adding to the dish. Each nut brings its own unique flavor profile to the recipe.
What if I don’t have rice vinegar? White wine vinegar or apple cider vinegar make excellent substitutes. Use the same amount, but expect slightly different flavor notes. Rice vinegar is milder and sweeter, while other vinegars add more tang.
Can I make this dish ahead of time? Yes! You can marinate the chicken and prep the vegetables up to 24 hours in advance. Store them separately in the refrigerator. When ready to cook, simply assemble on the sheet pan and follow the baking instructions.
Is this recipe gluten-free? The recipe becomes gluten-free when you substitute tamari for soy sauce. Check that your other ingredients, especially any seasoning blends, are certified gluten-free. Tamari provides the same umami depth as regular soy sauce.
How can I make this spicier? Add red pepper flakes to the marinade, include sliced jalapeños with the vegetables, or drizzle with sriracha before serving. Start with small amounts and adjust to your heat preference. The honey in the marinade balances spice beautifully.
Can I double this recipe? Certainly! Use two sheet pans to avoid overcrowding. Overcrowded pans steam rather than roast, preventing proper browning. You may need to rotate the pans halfway through cooking for even results.
Final Thoughts
This Sheet Pan Cashew Chicken has become a staple in my kitchen for good reason. It delivers restaurant-quality flavors with minimal effort and cleanup. The combination of tender chicken, crisp vegetables, and crunchy cashews creates a satisfying meal that pleases everyone at the table.
The recipe’s flexibility allows for endless variations. Try different vegetables, swap proteins, or adjust the seasonings to match your family’s preferences. Each variation brings new discoveries and keeps this dish exciting.
Most importantly, this recipe proves that delicious, healthy meals don’t require complicated techniques or hours of preparation. Sometimes the best dishes are the simplest ones, and this Sheet Pan Cashew Chicken exemplifies that philosophy perfectly.
Sheet Pan Cashew Chicken
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 1 medium red onion diced
- 1 cup unsalted raw cashews
- ¼ cup low-sodium soy sauce or tamari for gluten-free
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- Salt and freshly ground black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Make Marinade:
- In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth.
- Marinate Chicken:
- Add chicken pieces to the bowl and toss to coat. Marinate for at least 15 minutes (or up to 4 hours refrigerated).
- Assemble Sheet Pan:
- Arrange marinated chicken evenly on the prepared sheet pan. Scatter bell peppers and red onion around the chicken. Drizzle any remaining marinade over vegetables. Season with salt and pepper.
- Initial Baking:
- Bake for 20 minutes.
- Add Cashews:
- Remove pan from oven, gently stir contents, and sprinkle cashews over everything.
- Finish Cooking:
- Return to oven and bake for another 10–15 minutes, until chicken reaches 165°F (74°C) and vegetables are tender.
- Garnish and Serve:
- Let rest for 5 minutes, then sprinkle with fresh cilantro if desired. Serve warm.
