Sheet Pan Cashew Chicken
Dinner, done and dusted and on the table in 30 minutes! My sheet pan cashew chicken is a takeout-inspired meal that’s high in protein, packed with nutritious veggies, and tastes great over rice or noodles for a busy weeknight. Leftovers reheat amazingly so it’s also a solid choice for meal prep for the week!
We start with bite-sized pieces of chicken breast tossed in sesame oil and seasonings, then roasted alongside broccoli, peppers, carrots, water chestnuts, and crunchy cashews. Halfway through cooking, everything gets coated in a sweet-savory garlic soy sauce that caramelizes slightly in the oven and gives the whole pan that classic takeout-style flavor.
If you like the sound of this one, I think you’ll also like my sheet pan BBQ chicken thighs!
What You’ll Need
Here’s your quick-view shopping list. Skip to the bottom if you want the printable recipe card to save at home!
- Chicken breast – Lean, quick-cooking protein that works perfectly for sheet pan dinners and soaks up the sauce really well.
- Sesame oil – Adds that classic takeout-style flavor and helps the chicken roast instead of dry out.
- Cornstarch – Helps the chicken get lightly crisp around the edges while also helping the sauce cling better.
- Salt, garlic powder & paprika – Simple seasonings that build flavor before the sauce goes on.
- Broccoli florets – Roast beautifully on the sheet pan.
- Red bell pepper – Adds sweetness, color, and freshness to the dish.
- Carrots – Bring a little natural sweetness and hold up well during roasting.
- Water chestnuts – Add crunch and texture. I LOVE these and always add extra!
- Cashews – The finishing touch that gives the dish its signature crunch. Honey roasted cashews are great if you’ve got them, but any kind will do.
- Brown sugar – Helps create the sticky glossy sauce.
- Honey – Adds sweetness and helps the sauce caramelize slightly in the oven.
- Soy sauce – Brings salty savory flavor that balances the sweetness.
- Minced garlic – Adds extra flavor and warmth to the sauce.
How To Make Sheet Pan Cashew Chicken
- Preheat the oven to 400°F and lightly grease a large sheet pan.
- Chop the vegetables and dice the chicken into bite-sized pieces.
- In a large bowl, combine the sesame oil, cornstarch, salt, garlic powder, and paprika. Add the chicken and toss until evenly coated.
- Spread the chicken onto the sheet pan, then add the broccoli, red pepper, carrots, and water chestnuts around it.
- Sprinkle the cashews over the top.
- Bake for 10 minutes.
- While everything cooks, whisk together the brown sugar, honey, soy sauce, and garlic in a small bowl.
- Remove the sheet pan from the oven and pour the sauce over everything. Gently toss to coat.
- Return the pan to the oven and bake for another 5–10 minutes, until the chicken is fully cooked and the vegetables are tender.
- Finish with sliced green onions before serving.
Substitutes & Swaps
- Boneless chicken thighs can be used instead of chicken breast if you prefer darker meat. It’s also typically cheaper, if you’re trying to keep an eye on your grocery budget.
- Swap the broccoli, peppers, or carrots for vegetables like snap peas, zucchini, mushrooms, or green beans depending on what you have. I usually throw in something different every time I make this, and it’s forgiving enough that it always works.
- Tamari or coconut aminos can be used instead of soy sauce if needed.
- Add a little sriracha, chili garlic sauce, or red pepper flakes if you want a spicier version.
- For extra crunch, sprinkle on additional cashews right before serving instead of baking all of them on the pan.
- You can swap the honey for maple syrup if preferred, although the flavor profile will be slightly different.
- Want more sauce? Double the sauce ingredients and serve extra over rice or noodles.
Serving Ideas
This sheet pan cashew chicken is perfect served over rice or noodles, for a takeout-style meal.
For a lighter option, serve it over cauliflower rice.
Meal Prepping Tips for Your Sheet Pan Cashew Chicken
This recipe works really well for meal prep because the chicken and vegetables hold up nicely in the fridge without getting soggy too quickly. Store portions in airtight meal prep containers with rice or noodles for easy grab-and-reheat lunches throughout the week.
If you want the cashews to stay extra crunchy, keep a small handful separate and sprinkle them on right before eating instead of storing all of them in the containers.
The finished dish keeps well in the refrigerator for about 4 days and reheats easily in the microwave for quick lunches or dinners.
Sheet Pan Cashew Chicken
Ingredients
- 1.5 pounds boneless skinless chicken breast cut into bite sized pieces
- 1 tablespoon sesame oil
- 2 tablespoons corn starch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup small broccoli florets
- 1 red bell pepper chopped
- 2 carrots cut into 1 inch pieces then halved
- 8 oz sliced water chestnuts
- 1 cup cashews I used honey roasted
- ¼ cup brown sugar
- ¼ cup honey
- ¼ cup soy sauce
- 1 tsp minced garlic
Instructions
- Preheat the oven to 400°F and lightly grease a large sheet pan.
- Chop the vegetables and dice the chicken into bite-sized pieces.
- In a large bowl, combine the sesame oil, cornstarch, salt, garlic powder, and paprika. Add the chicken and toss until evenly coated.
- Spread the chicken onto the sheet pan, then add the broccoli, red pepper, carrots, and water chestnuts around it.
- Sprinkle the cashews over the top.
- Bake for 10 minutes.
- While everything cooks, whisk together the brown sugar, honey, soy sauce, and garlic in a small bowl.
- Remove the sheet pan from the oven and pour the sauce over everything. Gently toss to coat.
- Return the pan to the oven and bake for another 5–10 minutes, until the chicken is fully cooked and the vegetables are tender.
- Finish with sliced green onions before serving.
I’d love to hear your thoughts and feedback in the comments section below!