Sheet Pan Cashew Chicken: A High-Protein, One-Pan Wonder

Sheet Pan Cashew Chicken is my go-to when I’m craving bold takeout flavors but want something healthier and faster. This recipe delivers tender chicken, crisp vegetables, and crunchy cashews all cooked together on one pan for seriously easy cleanup.

I’ll never forget the first time I made this dish on a hectic weeknight. I was tired, hungry, and tempted to order delivery. Instead, I tossed everything onto a sheet pan and let the oven do the work. Thirty minutes later, my kitchen smelled like my favorite Chinese restaurant, and I had a nutritious, protein-packed dinner ready to go. Now this Sheet Pan Cashew Chicken is a weekly staple in my meal rotation. The savory-sweet sauce coats every piece perfectly, and the vegetables stay crisp-tender instead of soggy. With over 40 grams of protein per serving, it keeps me satisfied for hours.

What You’ll Need to Make This Sheet Pan Cashew Chicken

I always use fresh ingredients for this recipe because they make such a difference in the final result. Pro tip: prep all your vegetables to the same size so everything cooks evenly and you get that perfect roasted texture.

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 head of broccoli, cut into florets
• 1 red bell pepper, cut into 1-inch pieces
• 1/2 red onion, cut into 1-inch pieces
• 1/2 cup raw cashews (I prefer raw over roasted for better control of toasting)
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil (toasted sesame oil adds incredible depth)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (fresh ginger is key for authentic flavor)
• 1/2 teaspoon cornstarch (don’t skip this, it creates that glossy takeout-style sauce)

How to Prepare Your Sheet Pan Cashew Chicken

I recommend working quickly once you start mixing the sauce with the chicken and vegetables so everything gets evenly coated before hitting the oven.

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This temperature is perfect for getting those beautiful caramelized edges on your vegetables.

Step 2: In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and cornstarch until smooth. The mixture should be slightly thick. If you see any cornstarch clumps, keep whisking until they dissolve completely.

Step 3: In a large mixing bowl, combine the chicken, broccoli, red bell pepper, and red onion. Pour the sauce over everything and toss thoroughly to coat. Use your hands or two large spoons to make sure every piece is covered. The sauce might seem thin at first, but it will thicken beautifully as it bakes.

Step 4: Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. This is crucial. The chicken and vegetables should have space around them, not touching or stacked. Don’t overcrowd the pan or your ingredients will steam instead of roast, and you’ll miss out on those crispy, caramelized bits. If everything doesn’t fit comfortably, use two pans.

Step 5: Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp. The broccoli should be bright green with slightly charred edges, and the chicken should have golden-brown spots.

Step 6: Remove the baking sheet from the oven and sprinkle the raw cashews evenly over the top. Return to the oven and bake for another 3-5 minutes, or until the cashews are lightly toasted and fragrant. Watch them carefully during this step because they can go from perfectly golden to burnt quickly.

Step 7: Remove from the oven and let it rest for 3-4 minutes before serving. This allows the sauce to thicken slightly as it cools and the flavors to settle together.

Perfect Pairings for Your Sheet Pan Cashew Chicken

This dish tastes incredible over something that can soak up that delicious sauce.

Steamed jasmine rice: The fluffy texture and subtle floral notes complement the savory sauce perfectly, making it my top choice for this cashew chicken recipe.

Cauliflower rice: For a lighter, low-carb option that still provides the satisfying base you want without the extra calories.

Quinoa: Adds extra protein and a nutty flavor that pairs beautifully with the cashews and creates a complete nutritional powerhouse.

Lo mein noodles: Turn this into a complete takeout-style meal with chewy noodles that capture every drop of sauce.

Spring mix salad: Serve alongside for a fresh, crisp contrast to the warm, savory chicken and vegetables.

More Delicious One-Pan Dinners to Try

This Sheet Pan Cashew Chicken pairs beautifully with other easy weeknight favorites that bring bold flavors to the table. For another Asian-inspired dinner that comes together quickly, try the savory Sweet Chili Chicken Bowl or the protein-packed Coconut Chicken Rice Bowl.

When planning your weekly meal prep, consider making this cashew chicken alongside hearty options like the comforting Creamy Parmesan Chicken and Broccoli Rice or the flavor-packed Sheet Pan Hawaiian Chicken. These recipes all use similar one-pan techniques that make cleanup a breeze while delivering restaurant-quality results.

Storing Your Cashew Chicken for Later

This Sheet Pan Cashew Chicken stores beautifully, making it perfect for meal prep. I recommend letting it cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days, and the flavors actually deepen overnight.

For reheating, I prefer using the oven at 350°F for about 10 minutes to maintain the texture of the vegetables and keep the cashews crispy. The microwave works in a pinch (2-3 minutes on high), but you might lose some of that roasted crunch.

Pro tip: if you’re freezing this recipe, I suggest freezing the chicken and vegetables without the cashews. Add fresh cashews when reheating for the best texture. The dish freezes well for up to 3 months in a freezer-safe container.

Common Questions About Sheet Pan Cashew Chicken

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