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!