Serve up this easy Sheet Pan Cashew Chicken on any busy weeknight for a really delicious and good for you dinner! Chicken, 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.

This Sheet Pan Cashew Chicken makes me so happy. It’s one of my very favorites. This dish feels and tastes so much like takeout but it’s healthier. Loads of veggies, simple ingredients, and it’s just so easy to make!

The 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?

For this sauce it was important that I not include soy sauce or hoison sauce. Thank God for coconut aminos. It’s the absolute best soy sauce substitute. It contains no soy and far less sodium. To reduce the sweetness I added rice vinegar, garlic, and red pepper flakes. The finished sauce is perfectly tangy and addictive. I want to put it on everything.

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Olive oil
  • Chicken breasts
  • Broccoli
  • Bell pepper
  • Cashews
  • Coconut aminos
  • Rice vinegar
  • Minced garlic
  • Crushed red pepper flakes

What size sheet pan should you use?

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.)

Chicken thighs or breasts?

Feel free to use boneless and skinless chicken breasts or thighs. I use breasts most often simply because that’s what my family prefers.

What is coconut aminos?

Coconut aminos is a soy sauce substitute that has a lot less sodium and contains no soy. It truly tastes like a slightly sweet soy sauce! Learn more about what it is and why it’s so popular in healthy recipes here.

Want a substitute for rice vinegar?

I’ve made this exact same sauce with apple cider vinegar and truly didn’t taste a difference. So if you’re looking to make a swap go for it!

Does this freeze well?

Just store the finished Sheet Pan Cashew Chicken in a freezer bag 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 stovetop or in the microwave.

How to store leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

How to serve this

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

More sheet pan recipes:

Sheet Pan Lemon Chicken Dinner

Sheet Pan Chicken with Potatoes & Zucchini

Pistachio Herb Crusted Salmon with Asparagus

Sheet Pan Balsamic Basil Chicken Cauliflower Rice Bowls

Sheet Pan Sausage & Veggies

5 from 24 votes

Sheet Pan Cashew Chicken

Serve up this easy Sheet Pan Cashew Chicken on any busy weeknight for a really delicious and good for you dinner! Chicken, cashews, broccoli, red pepper, and the tastiest 4-ingredient sauce ever. What's not to love?!



  • 1/2 cup coconut aminos
  • 1 tbsp rice vinegar, Can sub apple cider vinegar.
  • 1 tbsp garlic, minced
  • 1/4 tsp crushed red pepper flakes, Use 1/2 tsp if you like spicier flavors. That’s what I do!

Chicken & Veggies

  • 1 1/2 lbs chicken breasts, skinless and boneless
  • 12 oz fresh broccoli florets
  • 1 red bell pepper, Can use any color bell pepper.
  • 2 tbsp olive oil, extra virgin
  • salt & black pepper to taste
  • 3/4 cup roasted cashews, salted or unsalted


  • Preheat oven to 425 degrees.
  • Combine all sauce ingredients in a bowl and whisk together. Set aside.
  • Dice chicken into cubes. Spread them in a single layer on one side of your baking sheet.
  • Add broccoli florets to baking sheet in a single layer beside your chicken. Cut any large florets in half or thirds.
  • Slice red pepper into strips. Spread in a single layer on baking sheet beside the broccoli.
  • Salt & 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 for 10 minutes. 
  • Remove from the oven and separate the chicken if it’s sticking together. Make room for the cashews and add to pan. Place back in the oven and bake for 5 additional minutes.
  • Remove from the oven and make sure your chicken is cooked through. Chicken should have no pink in the middle. 
  • Serve over cauliflower rice, zoodles, spaghetti squash, or traditional rice for a a complete meal! Drizzle remaining sauce over everything just before serving.


Calories: 475kcal, Carbohydrates: 22g, Protein: 42g, Fat: 23g, Saturated Fat: 4g, Cholesterol: 108mg, Sodium: 913mg, Potassium: 1106mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1585IU, Vitamin C: 116.5mg, Calcium: 64mg, Iron: 2.9mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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