Easy Sheet Pan Cashew Chicken

This easy sheet pan cashew chicken is the perfect weeknight dinner. Tender chicken, crunchy cashews, broccoli, red pepper, and the tastiest 4-ingredient sauce ever. What’s not to love?!

Update: This recipe was originally published in 2019 and has been republished with all new photos.

Sheet pan meals do the heavy lifting on busy weeknights when I need a fast dinner solution. This sheet pan cashew chicken recipe is one of my all time favorites and the whole family loves it. It truly makes me so happy. It feels and tastes so much like chinese takeout but it’s healthier. Less oil, loads of veggies, and simple ingredients! The best part? Everything cooks together which makes for very easy clean up. That’s less time in the kitchen which I’m always thrilled about.

The cashew chicken sauce is what really stands out here. It truly couldn’t be more simple with only 4 ingredients. Because we want lots of flavor with very little work, don’t we? Soy sauce or coconut aminos gives us some salty sweetness. To balance that out we’re also using rice vinegar, garlic, and red pepper flakes. The finished savory sauce is perfectly tangy and addictive. I want to put it on everything.

Serve this homemade cashew chicken over white rice, brown rice, or cauliflower rice (if low carb). I bet this is one meal that goes in your regular rotation of easy dinners!

Easy Sheet Pan Cashew Chicken Ingredients

• Olive oil: We’re roasting the chicken and vegetables in a little oil to get them tender. I like to use extra virgin olive oil but avocado oil also works well.
• Chicken breasts: I use boneless skinless chicken breasts in this recipe. You can use boneless chicken thighs if you prefer.
• Broccoli: We’re roasting fresh broccoli florets in this sheet pan meal. They cook quickly and add extra fiber that makes this entree more filling.
• Bell pepper: I prefer the vibrant color and sweetness of red bell peppers in this delicious cashew chicken recipe. Orange, yellow, or green bell peppers are also yummy.
• Cashews: Cashews are the key ingredient in this dish. Both salted or unsalted cashews can be used. I prefer roasted cashews in this recipe because the flavor is more pronounced but if your grocery store has raw cashews you can use those since we’re roasting them anyway.
• Coconut aminos or soy sauce: You can use either coconut aminos or soy sauce. I enjoy coconut aminos because it has less sodium and it’s a little sweeter. The perfect balance of sweet and savory! Low-sodium soy sauce is another good option.
• Rice vinegar: Rice vinegar, also known as rice wine vinegar, is made from fermented rice. It’s popular in marinades and stir fries because it has that classic tanginess you expect from vinegar but it’s a bit sweeter. You can use apple cider vinegar if you need a quick substitute. They’re not exactly the same but in small amounts it will work.
• Minced garlic: Minced garlic is delightful and pungent. You can mince your own garlic or use a jarred variety.
• Simple seasonings: Salt, black pepper, and crushed red pepper flakes are all you need to add more flavor to this easy recipe.

How to Make Sheet Pan Cashew Chicken

Combine all sauce ingredients in a small bowl and whisk together. Set the sauce mixture aside.

Dice chicken into bite-sized pieces. Spread in a single layer on one side of a large baking sheet. For easy clean up line your pan with parchment paper. (Parchment paper is not a requirement.)

Place veggies beside the cooked chicken pieces. Salt and pepper everything. Drizzle olive oil over broccoli and red pepper. Drizzle half of your sauce over the chicken. (Save the other half for later.) Bake in preheated oven for 10 minutes.

Remove from the oven and add cashews to the pan. Place back in the oven and bake for 5 additional minutes. This extra time will ensure the chicken is fully cooked, the fresh veggies are tender, and the cashews have a more pronounced flavor.

Serve this cashew chicken sheet pan dinner over cauliflower rice, zoodles, spaghetti squash, or traditional rice for a a complete meal! Drizzle remaining sauce over everything just before serving. To really impress top with chopped green onions or sesame seeds (optional).

What Size Baking Sheet is Best for Sheet Pan Meals?

I use a 12 x 17 baking sheet for all my sheet pan recipes. This accommodates a lot of food without overcrowding. If your baking sheet is smaller, use two instead of one. (Don’t overcrowd.)

Coconut Aminos vs Soy Sauce

Both coconut aminos and soy sauce are great choices for this sauce. I tend to choose coconut aminos because the flavor is nearly identical (it’s a little sweeter) but contains a lot less sodium. I have an entire blog post about coconut aminos if you want to learn more.

Does Cashew Chicken Freeze Well?

Just store the leftover cashew chicken in freezer bags or other freezer safe container. If using a bag be sure to squeeze out any excess air before sealing. This will be good in the freezer for up to 6 months.

When you’re ready to enjoy it just thaw it out and reheat on the stove top or in the microwave.

How to Store Leftovers

I love to enjoy this healthy cashew chicken recipe for meal prep. Refrigerate in an airtight container for up to 3 to 4 days. Warm on the stovetop or in the microwave.

How to Serve Cashew Chicken

You can enjoy as is of course but I really enjoy this meal over cauliflower rice, zoodles, spaghetti squash, or traditional rice.

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