Sheet Pan Cashew Chicken

Sheet pan dinners have become a staple in our household, and for good reason! Life is busy, and the idea of creating a delicious, healthy meal with minimal cleanup is incredibly appealing. We’ve tried countless sheet pan recipes, but this Sheet Pan Cashew Chicken has truly stolen the show. From the first bite, my family was hooked. The chicken is unbelievably tender and flavorful, infused with a savory-sweet marinade that caramelizes beautifully in the oven. The vegetables are perfectly roasted, retaining a slight crispness while soaking up all the delicious sauce. And the cashews? They add that satisfying crunch and nutty flavor that elevates the entire dish. Even my pickiest eater, who usually shies away from vegetables, devoured his portion. This recipe has become a regular feature on our weekly menu, and I’m excited to share all the secrets to making it a success in your kitchen too. Get ready for a weeknight dinner game-changer!

Ingredients – What You’ll Need for Sheet Pan Cashew Chicken Perfection

This recipe uses simple, readily available ingredients that come together to create a symphony of flavors and textures. Here’s a quick rundown of what you’ll need:

• Chicken Breast: 1.5 lbs, boneless, skinless chicken breasts, cut into 1-inch cubes. The star protein of the dish, providing a lean and versatile base.
• Soy Sauce: 1/4 cup, low sodium soy sauce preferred. Adds a salty, umami depth to both the marinade and the sauce, enhancing the overall flavor profile.
• Rice Vinegar: 2 tablespoons. Provides a gentle acidity that balances the sweetness and saltiness, and helps to tenderize the chicken.
• Sesame Oil: 1 tablespoon, toasted sesame oil. Infuses a nutty, aromatic richness that is characteristic of Asian-inspired cuisine.
• Fresh Ginger: 1 tablespoon, grated. Brings a warm, slightly spicy, and fragrant element that complements the other flavors beautifully.
• Garlic: 2 cloves, minced. Adds a pungent, savory base note that is essential for depth of flavor in the marinade and sauce.
• Cornstarch: 1 tablespoon. Acts as a tenderizer for the chicken and later helps to thicken the sauce to a perfect glaze-like consistency.
• Bell Peppers: 2, any color (red, yellow, orange, or a mix), cut into 1-inch pieces. Provide sweetness, color, and a satisfying crunch, adding essential vitamins and fiber.
• Onion: 1 medium, cut into wedges. Adds a savory base and aromatic depth, caramelizing slightly in the oven to enhance sweetness.
• Broccoli Florets: 2 cups, cut into bite-sized florets. Offers a healthy dose of greens, a slightly bitter counterpoint to the sweetness, and a lovely textural contrast.
• Raw Cashews: 1 cup, raw, unsalted cashews. Provide a delightful crunch, nutty flavor, and healthy fats, elevating the dish to a restaurant-quality experience.
• Hoisin Sauce: 1/4 cup. A key ingredient for the classic cashew chicken flavor, offering a sweet, savory, and slightly tangy profile.
• Honey or Maple Syrup: 2 tablespoons. Adds a touch of sweetness to balance the savory elements and create a luscious glaze in the sauce.
• Red Pepper Flakes (Optional): 1/2 teaspoon, or to taste. Provides a subtle kick of heat for those who enjoy a bit of spice in their cashew chicken.
• Water: 2 tablespoons, for cornstarch slurry. Used to create a smooth slurry that thickens the sauce effectively.
• Cooked Rice or Noodles: For serving. Your choice of base to serve the flavorful cashew chicken and vegetables over.

Instructions – Your Step-by-Step Guide to Sheet Pan Cashew Chicken Success

Follow these simple steps to create a delicious and satisfying Sheet Pan Cashew Chicken that your family will love. Each step is designed to maximize flavor and ensure perfectly cooked chicken and vegetables.

1. Marinate the Chicken: In a medium bowl, combine the cubed chicken breast, soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch. Mix well to ensure the chicken is evenly coated with the marinade. This marinade is crucial for tenderizing the chicken and infusing it with deep, savory flavors. Let the chicken marinate for at least 20 minutes at room temperature, or up to 1 hour in the refrigerator for even more intense flavor. While the chicken marinates, you can prepare the vegetables.
2. Prepare the Vegetables: While the chicken is marinating, wash and chop your bell peppers, onion, and broccoli. Cut the bell peppers into 1-inch pieces, the onion into wedges, and the broccoli into bite-sized florets. Ensure the vegetable pieces are roughly the same size to promote even cooking on the sheet pan. Preheating the oven to 400°F (200°C) at this stage will save time later.
3. Assemble the Sheet Pan: Line a large baking sheet with parchment paper for easy cleanup. Spread the marinated chicken in a single layer on one side of the baking sheet. On the other side of the baking sheet, arrange the chopped bell peppers, onion wedges, and broccoli florets in a single layer. Try not to overcrowd the pan, as this can lead to steaming instead of roasting, resulting in less crispy chicken and vegetables. If necessary, use two baking sheets to ensure everything has enough space.
4. Roast the Chicken and Vegetables: Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp. Halfway through the cooking time, about 10-12 minutes in, toss the vegetables to ensure they cook evenly. The chicken should be slightly browned and the vegetables should be tender but still have a slight bite.
5. Prepare the Cashew Chicken Sauce: While the chicken and vegetables are roasting, prepare the sauce. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, and red pepper flakes (if using). In a separate small bowl, whisk together cornstarch and water to create a cornstarch slurry. This slurry will thicken the sauce to the perfect consistency.
6. Toast the Cashews: In a dry skillet over medium heat, or in the oven during the last few minutes of roasting the chicken and vegetables (on a separate small tray), toast the raw cashews until they are lightly golden brown and fragrant. This usually takes about 3-5 minutes in a skillet, stirring frequently to prevent burning. Toasting the cashews enhances their nutty flavor and provides a satisfying crunch to the final dish. Watch them carefully as they can burn quickly.
7. Combine and Sauce: Once the chicken and vegetables are cooked through, remove the sheet pan from the oven. Pour the prepared sauce over the chicken and vegetables on the sheet pan. Return the sheet pan to the oven and bake for another 2-3 minutes, allowing the sauce to thicken and glaze the chicken and vegetables beautifully. Keep a close eye on it to prevent the sauce from burning.
8. Serve and Garnish: Remove the sheet pan from the oven and sprinkle the toasted cashews generously over the Sheet Pan Cashew Chicken. Serve immediately over cooked rice, noodles, or your choice of grain. Garnish with chopped green onions or sesame seeds for an extra touch of freshness and visual appeal, if desired. Enjoy your delicious and easy Sheet Pan Cashew Chicken!

Nutrition Facts – A Healthy and Flavorful Meal

This Sheet Pan Cashew Chicken is not only delicious but also offers a balanced nutritional profile. Here’s a general estimate of the nutrition facts per serving, based on approximately 4 servings per recipe. Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

• Serving Size: Approximately 1.5 cups
• Calories: 450-550 kcal
• Protein: 35-40g

This dish is a good source of lean protein from the chicken breast, healthy fats from the cashews and sesame oil, and fiber and vitamins from the vegetables. It’s a relatively balanced meal that can be part of a healthy eating plan. Using low-sodium soy sauce and being mindful of portion sizes can further enhance its nutritional profile.

Preparation Time – Quick and Efficient Cooking

One of the best things about Sheet Pan Cashew Chicken is its efficiency. From prep to plate, you can have a delicious and wholesome meal ready in under an hour.

• Prep Time: 20-25 minutes. This includes chopping vegetables, cubing chicken, and mixing the marinade and sauce. Streamlining your vegetable chopping and having ingredients readily available can further reduce prep time.
• Marinating Time: 20 minutes (minimum, up to 1 hour). While the chicken marinates, you can complete the vegetable prep and get the oven preheating, making the most of this time.
• Cook Time: 25-30 minutes. This includes the initial roasting of the chicken and vegetables and the final glazing with the sauce. The sheet pan method ensures even cooking and minimal active cooking time.
• Total Time: Approximately 1 hour – 1 hour 15 minutes. From start to finish, you can have a flavorful and satisfying meal on the table in about an hour, making it perfect for busy weeknights.

How to Serve Sheet Pan Cashew Chicken – Versatile Serving Options

Sheet Pan Cashew Chicken is incredibly versatile and can be served in a variety of ways. Here are some delicious serving suggestions:

• Classic Rice Bowl:
  • Serve over fluffy white rice, brown rice, or quinoa. Rice is the traditional pairing and absorbs the flavorful sauce beautifully.
  • Consider using jasmine rice for its aromatic fragrance or brown rice for added fiber and nuttiness.
• Noodle Bowls:
  • Pair with egg noodles, lo mein noodles, or even zucchini noodles for a lower-carb option.
  • Noodles provide a different texture and can be tossed with a little extra sesame oil for added flavor.
• Lettuce Wraps:
  • For a lighter and lower-carb meal, serve the cashew chicken in crisp lettuce wraps.
  • Butter lettuce or romaine lettuce leaves work well, providing a refreshing crunch and allowing the flavors of the chicken and vegetables to shine.
• Grain Bowls:
  • Create hearty grain bowls by combining the cashew chicken with cooked grains like farro, barley, or couscous.
  • Add extra vegetables like edamame, shredded carrots, or bean sprouts for added texture and nutrients.
• With Steamed Greens:
  • Serve alongside steamed bok choy, spinach, or green beans for a simple and healthy side dish.
  • The freshness of the steamed greens complements the richness of the cashew chicken.
• As Tacos or Wraps:
  • Get creative and use the cashew chicken as a filling for soft tacos or wraps.
  • Add toppings like shredded cabbage, cilantro, and a drizzle of sriracha mayo for a fun twist.
• Over Mashed Cauliflower:
  • For a low-carb and keto-friendly option, serve over creamy mashed cauliflower.
  • Mashed cauliflower provides a satisfying and comforting base while keeping the meal lighter.
• As a Salad Topping:
  • Cool down leftover cashew chicken and use it as a protein-packed topping for a vibrant Asian-inspired salad.
  • Combine with mixed greens, shredded cabbage, mandarin oranges, and a sesame ginger dressing.

Additional Tips for Perfect Sheet Pan Cashew Chicken – Expert Advice

To ensure your Sheet Pan Cashew Chicken is a resounding success every time, here are some additional tips and tricks:

1. Don’t Overcrowd the Sheet Pan: Spacing out the chicken and vegetables on the sheet pan is crucial for proper roasting. Overcrowding will lead to steaming instead of roasting, resulting in soggy chicken and vegetables. Use two sheet pans if necessary to ensure everything cooks evenly and gets slightly browned and crispy.
2. Cut Vegetables to a Uniform Size: Ensure that your bell peppers, onions, and broccoli florets are cut into roughly the same size pieces. This promotes even cooking, so everything is tender at the same time. Larger pieces will take longer to cook, while smaller pieces might burn.
3. Marinate Chicken for Optimal Flavor and Tenderness: Allowing the chicken to marinate for at least 20 minutes, or up to an hour, is key to infusing it with flavor and tenderizing the meat. The rice vinegar in the marinade helps to break down the chicken fibers, resulting in a more tender and juicy final product.
4. Toast Cashews for Enhanced Flavor and Crunch: Toasting the cashews, whether in a skillet or oven, is a simple step that significantly enhances their flavor and texture. Toasted cashews have a deeper nutty flavor and a more satisfying crunch, elevating the entire dish. Watch them carefully while toasting as they can burn quickly.
5. Adjust Sauce Sweetness and Spice to Your Preference: The recipe provides a guideline for sweetness and spice, but feel free to adjust it to your personal taste. If you prefer a sweeter sauce, add a little more honey or maple syrup. For more spice, increase the amount of red pepper flakes or add a dash of sriracha or chili garlic sauce.
6. Customize Your Vegetables: Feel free to swap out or add other vegetables to your Sheet Pan Cashew Chicken based on your preferences and what you have on hand. Good alternatives or additions include carrots, snap peas, mushrooms, zucchini, or baby corn. Just ensure they are cut into pieces that will cook in a similar time frame to the other vegetables.
7. Make it Ahead for Meal Prep: Sheet Pan Cashew Chicken is excellent for meal prepping. You can roast the chicken and vegetables ahead of time and store them separately from the sauce in airtight containers in the refrigerator for up to 3 days. When ready to serve, reheat the chicken and vegetables in the oven or microwave, then toss with the sauce and toasted cashews.
8. Don’t Discard the Marinade: While this recipe doesn’t explicitly use the leftover marinade in the sauce, you could certainly incorporate a tablespoon or two into the sauce for an extra layer of flavor if desired. Be mindful of the salt content, as the marinade already contains soy sauce.

Frequently Asked Questions (FAQ) – Your Sheet Pan Cashew Chicken Queries Answered

Have questions about making Sheet Pan Cashew Chicken? Here are answers to some common queries to help you achieve culinary success:

Q1: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can definitely use boneless, skinless chicken thighs. Chicken thighs are more forgiving and tend to stay moister during roasting. They may require slightly longer cooking time, so ensure they reach an internal temperature of 165°F (74°C). Cut them into similar-sized pieces as you would chicken breasts.

Q2: Can I make this recipe vegetarian or vegan?
A: Absolutely! To make it vegetarian, substitute the chicken with extra-firm tofu, pressed and cubed, or chickpeas. For a vegan version, ensure you use maple syrup or agave instead of honey in the sauce. Tofu and chickpeas will roast beautifully alongside the vegetables.

Q3: How do I store leftover Sheet Pan Cashew Chicken?
A: Store leftover Sheet Pan Cashew Chicken in an airtight container in the refrigerator. It’s best to store the chicken and vegetables with the sauce already mixed together. It will stay fresh for up to 3-4 days in the refrigerator.

Q4: How do I reheat leftover Sheet Pan Cashew Chicken?
A: You can reheat leftovers in the microwave, oven, or skillet. For the microwave, heat in intervals until warmed through. For the oven, spread on a baking sheet and reheat at 350°F (175°C) until heated through. For a skillet, reheat over medium heat, adding a splash of water or broth if needed to prevent drying out.

Q5: Can I freeze Sheet Pan Cashew Chicken?
A: Freezing is not highly recommended as the vegetables may become slightly mushy upon thawing. However, if you do freeze it, let it cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the refrigerator and reheat using one of the methods mentioned above. The texture might be slightly altered, but the flavor will still be delicious.

Q6: I don’t have hoisin sauce. What can I substitute?
A: Hoisin sauce is key to the authentic flavor, but if you don’t have it, you can try a mixture of soy sauce, peanut butter (or other nut butter for nut-free), honey or maple syrup, rice vinegar, and a touch of sesame oil. It won’t be exactly the same, but it will provide a similar sweet and savory profile.

Q7: Can I add more spice to this dish?
A: Yes, definitely! Besides red pepper flakes, you can add a pinch of cayenne pepper to the sauce, include a minced chili pepper with the vegetables, or serve with sriracha or chili garlic sauce on the side for those who like extra heat.

Q8: Can I use pre-roasted cashews instead of raw cashews?
A: While you can use pre-roasted cashews, it’s generally better to use raw cashews and toast them yourself. This ensures they are freshly toasted and at their peak flavor and crunch. Pre-roasted cashews might become too browned or lose their crispness when added to the hot dish. However, if you only have pre-roasted, you can add them at the very end, just before serving, to maintain some of their crunch.

Print