There’s something magical about walking through the door after a long day and having dinner ready in under 30 minutes. As a working chef with two hungry teenagers at home, I’ve perfected the art of quick, delicious meals that don’t sacrifice flavor. This Easy Sheet Pan Cashew Chicken has become our Tuesday night tradition—the night when everyone’s activities seem to collide, and time feels especially scarce.
The beauty of this dish lies in its simplicity. Tender chicken, colorful vegetables, and crunchy cashews all roasted on a single sheet pan and coated in a sauce that rivals your favorite takeout. The first time I made this for my family, my daughter looked up from her plate and said, “Can we have this again tomorrow?” That’s when I knew I had a winner.
Why You’ll Love This Sheet Pan Cashew Chicken
This isn’t just another chicken recipe—it’s a complete meal solution that will transform your busy weeknights:
- One pan wonder: Less dishes means less cleanup time
- Ready in 30 minutes: From prep to table in half an hour
- Balanced nutrition: Protein, vegetables, and healthy fats in every bite
- Meal prep friendly: Doubles easily and reheats beautifully
- Customizable: Swap vegetables based on what’s in your fridge
- Kid-approved: Sweet and savory flavors appeal to picky eaters
- Takeout alternative: Healthier and cheaper than ordering in
The combination of tender chicken, crunchy cashews, and a sweet-savory sauce creates a texture and flavor profile that’s deeply satisfying. Plus, the hands-off cooking time gives you precious minutes to help with homework, set the table, or simply catch your breath.
Ingredients You’ll Need
For the Chicken and Vegetables:
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 cup broccoli florets
- 1 medium onion, cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup unsalted cashews
- 2 green onions, thinly sliced (for garnish)
For the Sauce:
- ⅓ cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ teaspoon red pepper flakes (optional, for heat)
Step-by-Step Cooking Instructions
Preparation (10 minutes)
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
Prepare the sauce by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a medium bowl. Whisk until well blended.
Make a cornstarch slurry by mixing the cornstarch and water in a small bowl until smooth. Add this to your sauce mixture and whisk until incorporated. Set aside.
Prepare your vegetables and chicken, cutting everything into similarly sized pieces to ensure even cooking.
Cooking (20 minutes)
Arrange the chicken and vegetables on your prepared sheet pan, trying not to overcrowd the ingredients (use two pans if necessary).
Drizzle with olive oil and season with salt and pepper. Toss everything with your hands to ensure even coating.
Bake for 15 minutes, then remove from the oven and add the cashews to the pan.
Pour ⅔ of the sauce over the chicken and vegetables, reserving the rest for serving. Gently toss everything on the pan to coat with the sauce.
Return to the oven for an additional 5-7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has begun to caramelize.
Remove from the oven and let rest for 2 minutes before serving.
Garnish with sliced green onions and serve over rice or cauliflower rice, with the reserved sauce on the side.
Expert Tips and Variations
Pro Tips for Perfect Sheet Pan Cashew Chicken
- Don’t overcrowd your pan: Give ingredients room to roast rather than steam
- Uniform cutting: Keep chicken pieces similar in size for even cooking
- Preheat properly: Make sure your oven is fully preheated before adding the pan
- Toast cashews separately: For extra crunch, toast cashews for 3-5 minutes before adding
- Sauce consistency: If you prefer a thicker sauce, double the cornstarch slurry
Delicious Variations
Vegetable Swaps: This recipe works beautifully with whatever vegetables you have on hand. Try:
- Snow peas or sugar snap peas
- Zucchini chunks
- Mushrooms
- Carrots (cut into thin coins)
- Baby bok choy (added in the last 5 minutes)
Protein Options: Not in the mood for chicken?
- Shrimp (reduce initial cooking time to 8 minutes)
- Tofu (press well and cut into 1-inch cubes)
- Sliced beef (use sirloin cut into thin strips)
Flavor Twists:
- Add 1 tablespoon of hoisin sauce for a deeper flavor
- Include 1 tablespoon of orange zest for a citrus note
- Swap cashews for peanuts or almonds
- Use maple syrup instead of honey for a different sweetness profile
Serving Suggestions
This versatile dish pairs well with:
- Steamed jasmine or brown rice
- Cauliflower rice for a low-carb option
- Cooked rice noodles
- Quinoa for added protein
- A simple side salad with ginger dressing
Nutritional Information
Per serving (serves 4):
- Calories: 425
- Protein: 38g
- Carbohydrates: 24g
- Fat: 21g (healthy fats from olive oil and cashews)
- Fiber: 3g
- Sugar: 16g
- Sodium: 720mg
Make This Easy Sheet Pan Cashew Chicken Part of Your Weeknight Rotation
There’s something deeply satisfying about providing a nutritious, delicious meal for your family, especially on those nights when time is in short supply. This Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights has rescued countless dinners in my home, and I’m confident it will do the same for yours.
The beauty of sheet pan cooking isn’t just in its simplicity—it’s in how it brings everyone together at the end of a busy day. While your dinner roasts, you have those precious few minutes to connect, to ask about the day, to breathe. And then, a meal that feels special enough for a weekend but is simple enough for a Wednesday.
So the next time you find yourself staring into the refrigerator at 5:30 pm wondering what to make, remember this recipe. With just a handful of ingredients and one trusty sheet pan, a delicious dinner is just 30 minutes away. Your future self—and your family—will thank you.
