If you’re craving a dish that’s easy to prepare, packed with flavor, and offers a delightful crunch, this Sheet Pan Cashew Chicken Recipe is about to become your new go-to dinner. Picture tender, juicy chicken thighs marinated in a perfectly balanced sauce, roasted alongside vibrant bell peppers, broccoli, and snap peas, all topped with roasted cashews for that irresistible nutty punch. It’s a one-pan wonder that brings together the best textures and flavors in the simplest way possible, making weekday meals a total breeze and crowd-pleasers every time.
Ingredients You’ll Need
Each ingredient in this Sheet Pan Cashew Chicken Recipe plays a role in creating a symphony of flavors and textures— from the savory marinade to the crisp vegetables and crunchy nuts. These essentials are straightforward but combine to make the dish standout.
- Boneless, skinless chicken thighs: Tender and juicy, these cook quickly and soak up the marinade beautifully.
- Soy sauce: Adds deep umami and saltiness that forms the backbone of the marinade.
- Honey: Balances the savory soy with a touch of sweetness for perfect harmony.
- Vegetable oil: Helps everything cook evenly and keeps chicken moist.
- Rice vinegar: Adds a mild tang that lifts the entire dish.
- Garlic and fresh ginger: Give a fresh, aromatic punch that brightens every bite.
- Red and yellow bell peppers: For vibrant color and a sweet crunch.
- Broccoli florets: Bring a tender but crisp texture and green goodness.
- Snap peas: Add sweetness and snap in every bite.
- Roasted cashews: The signature crunchy, nutty topping that makes this recipe special.
- Green onions: For that fresh, mild onion flavor and a pop of color as garnish.
- Cooked rice or quinoa: To serve underneath and soak up all the delicious juices.
- Sesame seeds (optional): For a subtle nutty hint and extra visual appeal.
How to Make Sheet Pan Cashew Chicken Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 400 degrees Fahrenheit (200 degrees Celsius) and lining a large baking sheet with parchment paper for hassle-free cleanup. This sets the stage so everything cooks evenly and nothing sticks.
Step 2: Whisk Together the Marinade
In a large bowl, whisk soy sauce, honey, vegetable oil, rice vinegar, minced garlic, and grated ginger until they meld into a fragrant, flavorful marinade. This blend ensures the chicken gets juicy, sweet, tangy, and savory all at once.
Step 3: Marinate the Chicken
Add your bite-sized chicken thighs to the marinade, tossing to coat every piece. Let it rest for at least 15 minutes. While it marinates, the chicken absorbs those incredible flavors, making the final dish so much richer.
Step 4: Prepare the Vegetables
Grab a separate bowl and toss the diced red and yellow bell peppers, broccoli florets, and snap peas with a drizzle of olive oil and a pinch of salt and pepper. This simple step enhances their natural sweetness and helps them roast to tender-crisp perfection.
Step 5: Arrange Chicken and Vegetables
On one side of your prepared baking sheet, spread the marinated chicken pieces evenly. On the other side, arrange the vegetables in a single layer. Giving each its own space ensures even roasting and those perfect textures we’re after.
Step 6: Roast Until Perfect
Place the sheet pan in the oven and roast for 20 to 25 minutes. You want the chicken completely cooked with an internal temperature of 165°F (74°C) and the vegetables tender but still slightly crisp.
Step 7: Add the Cashews
About five minutes before the end of cooking, scatter the roasted cashews over the chicken and veggies. They’ll warm through and add an irresistible crunch to every bite.
Step 8: Final Touches and Serving
Once out of the oven, let the dish cool for a few minutes before garnishing with sliced green onions and optional sesame seeds. Serve the Sheet Pan Cashew Chicken Recipe hot over your choice of cooked rice or quinoa for a meal that’s as wholesome as it is delicious.
How to Serve Sheet Pan Cashew Chicken Recipe
Garnishes
Adding green onions and sesame seeds on top isn’t just about looks; these garnishes add fresh herbal notes and a delicate crunch that brighten the dish. You could even sprinkle a little extra fresh ginger or a few chili flakes if you love a bit of heat.
Side Dishes
This recipe pairs wonderfully with fluffy rice or nutty quinoa, perfect for soaking up the saucy goodness. For extra veggies, a simple cucumber salad or steamed edamame blossoms would complement the flavors without overpowering them.
Creative Ways to Present
For a fun twist, try serving the chicken and veggies inside lettuce wraps for a handheld meal that impresses. Or plate it family-style, letting everyone scoop onto their plates and top with extra cashews or fresh herbs. It’s a crowd-pleaser every time.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keeping everything together helps the flavors deepen, making your next meal even tastier.
Freezing
If you want to stash some away for a quick dinner later, freeze the cooked chicken and vegetables separately in freezer-safe containers. They’ll stay good for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers gently in the microwave or on the stovetop. Adding a splash of water or a drizzle of soy sauce can revive moisture and bring back that fresh-cooked flavor. Just be careful not to overcook to keep chicken tender and veggies crisp.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work well too but can dry out more easily, so watch cooking time closely and consider marinating a bit longer for added moisture.
What can I substitute for cashews?
If you’re allergic or don’t have cashews, sliced almonds or peanuts provide a lovely crunch and nutty taste that pairs beautifully with this dish.
Is this recipe gluten-free?
To make it gluten-free, simply use tamari or a gluten-free soy sauce. Everything else in the dish is naturally gluten-free, making it easy to adapt.
Can I add other vegetables?
Definitely! Feel free to customize with your favorites like snap peas, carrots, or mushrooms. Just adjust cooking times if needed so everything cooks evenly.
How long does the marinade need?
The recipe calls for at least 15 minutes, but letting the chicken soak for up to an hour can enhance the flavor even more if you have extra time.
Final Thoughts
This Sheet Pan Cashew Chicken Recipe is a total winner for anyone looking for an effortless, flavorful, and healthy dinner. With minimal prep, one baking sheet, and a perfect blend of sweet, savory, and crunchy, it’s sure to become a staple in your meal rotation. Give it a try and watch how fast it disappears at the dinner table!
Print
Sheet Pan Cashew Chicken Recipe
- Prep Time: 0h 25m
- Cook Time: 0h 25m
- Total Time: 0h 50m
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
Description
This Sheet Pan Cashew Chicken recipe offers a quick and easy weeknight dinner, combining tender marinated chicken thighs with colorful bell peppers, broccoli, snap peas, and crunchy roasted cashews—all baked together on one pan for minimal cleanup. The savory-sweet sauce with soy, honey, and ginger adds a delicious Asian-inspired flavor, making it perfect served over rice or quinoa.
Ingredients
For the Cashew Chicken and Marinade
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 cup roasted cashews
For the Vegetables
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup broccoli florets
- 1/2 cup snap peas
- Olive oil, for drizzling
- Salt and pepper, to taste
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
To Serve
- Cooked rice or quinoa
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to ensure easy cleanup after baking.
- Prepare Marinade: In a large bowl, whisk together soy sauce, honey, vegetable oil, rice vinegar, minced garlic, and grated ginger until well combined to create a flavorful marinade.
- Marinate Chicken: Add the bite-sized chicken pieces to the marinade and toss thoroughly so each piece is coated. Let it marinate for at least 15 minutes to absorb the flavors while you prep the vegetables.
- Prepare Vegetables: In a separate bowl, combine the diced red and yellow bell peppers, broccoli florets, and snap peas. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Arrange Chicken on Sheet: Spread the marinated chicken evenly on one side of the prepared baking sheet, making sure not to overcrowd the pieces for even cooking.
- Arrange Vegetables: On the opposite side of the baking sheet, spread the mixed vegetables in a single, even layer to roast alongside the chicken.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, until the chicken is cooked through (internal temperature reaching 165°F / 74°C) and the vegetables are tender-crisp.
- Add Cashews: About five minutes before the end of cooking, sprinkle the roasted cashews over the chicken and vegetables to warm them through and add a crunchy texture.
- Finish and Garnish: Remove the sheet pan from the oven and let it cool slightly. Garnish with sliced green onions and, if desired, sprinkle sesame seeds over the top for extra flavor and presentation.
- Serve: Serve the cashew chicken and roasted vegetables hot over cooked rice or quinoa for a complete and satisfying meal.
Notes
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
- Marinating the chicken for longer (up to 1 hour) will intensify the flavor.
- You can substitute chicken thighs with chicken breast if preferred, but thighs remain juicier.
- Feel free to add other vegetables like snap peas, carrots, or mushrooms based on availability.
- To make it spicier, add red pepper flakes to the marinade.
- Using parchment paper or a silicone baking mat helps with cleanup.
- If you don’t have roasted cashews, you can toast raw cashews in a dry pan until golden before adding.
