Sheet Pan Cashew Chicken

This sheet pan cashew chicken brings Chinese takeout flavors home with minimal cleanup. I created this recipe when craving cashew chicken but wanted an easier preparation method than traditional stir-fry. The sheet pan approach delivers all the same delicious flavors while letting your oven do most of the work.

My family requests this meal almost weekly. I started making it during a particularly hectic month when I needed quick dinners that still felt special. The combination of tender chicken, sweet peppers, and crunchy cashews has become our favorite way to satisfy Chinese food cravings without ordering delivery.

Ingredients

• Boneless skinless chicken breasts provide lean protein and absorb the marinade beautifully look for air chilled varieties for best texture
• Red and green bell peppers add color vitamins and natural sweetness choose firm peppers with bright smooth skin
• Red onion contributes aromatic flavor and a slight sweetness that caramelizes in the oven
• Unsalted cashews bring essential crunch and buttery flavor toast them separately for deeper taste
• Soy sauce forms the savory base of the marinade use low sodium if watching salt intake
• Honey balances the savory elements with natural sweetness local varieties add subtle flavor nuances
• Rice vinegar provides acidity that tenderizes the chicken and balances the sweet components
• Sesame oil delivers authentic Asian flavor with just a small amount use toasted variety for best results
• Fresh garlic and ginger create the aromatic foundation crucial for authentic flavor mince just before using for maximum potency

Step-by-Step Instructions

Preheat the Oven

Set your oven to 400°F ensuring proper temperature before adding your sheet pan. This high heat will create nice caramelization on both the chicken and vegetables. Allow at least 10 minutes for your oven to fully preheat for consistent cooking results.

Create the Marinade

Combine soy sauce honey rice vinegar sesame oil garlic and ginger in a bowl large enough to hold the chicken. Whisk thoroughly until the honey is completely incorporated with no visible streaks. The marinade should have a balance of sweet salty and tangy notes with visible bits of garlic and ginger distributed throughout.

Marinate the Chicken

Add chicken pieces to the marinade ensuring each piece is fully submerged. Use your hands to gently massage the marinade into the chicken for maximum flavor penetration. Let it rest for at least 15 minutes at room temperature though 30 minutes will develop even better flavor. This tenderizes the chicken while infusing it with the aromatic mixture.

Arrange on Sheet Pan

Spread the marinated chicken across a large rimmed baking sheet leaving any excess marinade in the bowl temporarily. Distribute the peppers and onions around and between the chicken pieces ensuring nothing overlaps too much. Pour the remaining marinade evenly over everything on the pan which will create a flavorful glaze as it cooks down.

Initial Baking Phase

Place the sheet pan in the center rack of your preheated oven. Bake for exactly 20 minutes which allows the chicken to begin cooking through and the vegetables to start softening. The marinade will start to caramelize on the bottom of the pan creating concentrated flavor spots.

Add Cashews and Finish Baking

Remove the pan carefully as hot steam will escape. Scatter cashews evenly across the surface pushing some slightly into the accumulated pan juices. Return to the oven for another 10 to 15 minutes watching carefully in the final minutes. The chicken should reach 165°F internally and show slight browning at the edges while cashews turn golden but not burnt.

Bookmark

My secret ingredient in this recipe is definitely the sesame oil. The first time I made this without it the dish tasted flat. Just that one tablespoon transforms the entire flavor profile and gives it that unmistakable Chinese restaurant quality. My husband now recognizes the distinctive aroma as soon as I start mixing the marinade and knows exactly what's for dinner.

Storage and Reheating

This cashew chicken stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors actually improve overnight as the components continue to meld together. When reheating use a microwave at 70% power and stir halfway through to prevent the chicken from becoming tough. Alternatively reheat in a skillet with a splash of water to restore moisture.

Ingredient Substitutions

This recipe welcomes many substitutions based on what you have available. Chicken thighs can replace breasts for juicier results. Snow peas broccoli or mushrooms work wonderfully in place of bell peppers. For a nut allergy substitute roasted sunflower seeds for cashews. Brown sugar or maple syrup can replace honey and apple cider vinegar works instead of rice vinegar though it has a stronger flavor.

Serving Suggestions

While delicious on its own this cashew chicken pairs perfectly with steamed jasmine rice which soaks up the flavorful sauce. For a lower carb option serve over cauliflower rice or with a side of steamed broccoli. Add a sprinkle of red pepper flakes for heat or a drizzle of sriracha sauce. For a complete meal experience pair with a simple cucumber salad dressed with rice vinegar and a touch of sugar.

Recipe Q&A

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work wonderfully in this dish! They tend to be more forgiving and stay juicier than breasts. Just ensure they reach an internal temperature of 165°F when done. You may need to adjust cooking time slightly as thighs can take a bit longer to cook than breasts.

→ How can I make this dish spicy?

To add heat, incorporate 1-2 teaspoons of sriracha or chili garlic sauce into the marinade. Alternatively, add red pepper flakes to taste, or include a thinly sliced jalapeño with the vegetables. You could also finish the dish with a drizzle of chili oil before serving.

→ Can I use frozen vegetables for this dish?

While fresh vegetables provide the best texture, frozen bell peppers and onions can work in a pinch. Thaw them completely and pat dry with paper towels to remove excess moisture before adding to the sheet pan. Be aware that the texture may be slightly softer than with fresh vegetables.

→ Is there a substitute for cashews?

Certainly! Peanuts, almonds, or even walnuts can provide a similar crunch and nutty flavor. If you need a nut-free option, try using roasted chickpeas or crispy wonton strips (added after baking) for texture. Each alternative will give the dish a unique but delicious flavor profile.

→ What can I serve with Sheet Pan Cashew Chicken?

This versatile dish pairs wonderfully with steamed rice, brown rice, or noodles like lo mein or rice noodles. For a lower-carb option, serve over cauliflower rice or with a side of steamed broccoli. A simple side salad with ginger dressing also makes a refreshing accompaniment.

→ Can I prep this ahead of time?

Absolutely! You can cut all vegetables and chicken up to 24 hours in advance and store them separately in the refrigerator. The marinade can also be prepared ahead and kept refrigerated. Combine the chicken with the marinade up to 8 hours before cooking for maximum flavor, then add the vegetables and bake when ready to serve.