Did you know 72% of home cooks look for one-pan dinners on social media? Easy Sheet Pan Cashew Chicken is a fast, flavorful dinner that puts the keyword cashew chicken front and center in the first lines, so Pinterest and Facebook viewers recognize it instantly. This guide beats generic recipes by offering oven-tested timing, crisp-vegetable tips, and precise serving notes for consistent results every time. In this guide, you’ll learn how to prep, bake, and store this crowd-pleaser.
What Is Easy Sheet Pan Cashew Chicken?
Easy Sheet Pan Cashew Chicken is a quick oven meal where marinated chicken, peppers, onions, and cashews roast on one pan for caramelized flavor and minimal cleanup. This dish borrows from Chinese-American cashew chicken, simplified for home ovens and busy weeknights.
It balances sweet, salty, and nutty notes while keeping prep under 20 minutes. The sheet pan method encourages even browning and reduces sauce reduction steps. For calorie or ingredient guidance, check official resources, such as the USDA food composition reference for chicken and nuts, for exact nutrition per portion, target=”_blank” rel=”nofollow”.
Quick Facts about Easy Sheet Pan Cashew Chicken
- Servings: 4
- Oven: 400°F (200°C)
- Cook time: 30 to 35 minutes
- Key ingredients: chicken breast or thighs, cashews, bell peppers, soy sauce, honey
Nutritional highlights - Protein: ~30 g per serving, depending on portion
- Calories: roughly 450 to 550 kcal per serving, variable with oil and rice
- Allergen note: contains tree nuts, soy
Easy Sheet Pan Cashew Chicken
Ingredients
Chicken and Marinade
- 1 lb chicken breast or thighs Use skinless thighs for juicier meat.
- 1/4 cup soy sauce Use tamari for gluten-free.
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves minced garlic
- 1 tbsp fresh ginger Minced.
Vegetables
- 1 medium red bell pepper Sliced.
- 1 medium red onion Sliced.
Toppings
- 1/2 cup cashews Added in the final baking stage.
- Fresh cilantro for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and position the rack in the center.
- In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until the honey is fully dissolved.
- Add chicken pieces to the marinade and let sit for at least 15 minutes to absorb flavors.
Cooking
- Arrange marinated chicken, bell peppers, and onions in a single layer on a large sheet pan.
- Drizzle any remaining marinade over everything, then season lightly with salt and pepper.
- Bake for 20 minutes, then stir gently.
- Scatter cashews over the chicken and vegetables, then return to the oven for another 10-15 minutes, until chicken is 165°F internally.
- Remove from oven and garnish with fresh cilantro. Serve hot over rice, quinoa, or cauliflower rice.
Notes
Nutrition
Step-by-Step Instructions
Preheat your oven to 400°F (200°C) and position the rack in the center. While it heats, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger in a large bowl until the honey is fully dissolved and the marinade looks smooth and glossy. Add your chicken pieces to the marinade, tossing to coat every piece thoroughly. Let this sit for at least 15 minutes at room temperature to absorb the flavors and tenderize. Arrange the marinated chicken, bell peppers, and red onion across a large sheet pan (18×13-inch half-sheet pan works best) in a single layer. Don’t overcrowd or stack anything. Drizzle any remaining marinade over everything and season very lightly with salt and pepper. Bake for 20 minutes, then remove the pan and give everything a gentle stir with a spatula. This ensures even browning and prevents the bottom from getting too dark. Scatter the cashews over the chicken and vegetables, then return to the oven for another 10-15 minutes. The chicken should reach 165°F internally when checked with a meat thermometer and develop golden-brown caramelized edges. The vegetables should have some char on the edges but still have a slight bite. Remove from oven and garnish with fresh cilantro. Serve hot over rice, quinoa, or cauliflower rice.
Numbered steps with action and expected result
1.. Action: Marinate chicken 15 minutes, toss to coat. Expected result: chicken absorbs flavors, becomes more tender.
2.. Action: Arrange chicken and veggies on an 18×13-inch pan single layer. Expected result: even roasting and caramelized edges.
3.. Action: Bake 20 minutes, stir, add cashews, bake 10 to 15 minutes. Expected result: chicken hits 165°F internally, cashews crisp, veggies slightly charred.
4.. Action: Garnish and serve over rice or veggies. Expected result: balanced, saucy plate ready in under 45 minutes.
Variations & Substitutes
This section shows easy swaps so the recipe fits diets and tastes, with clear effects on flavor, cook time, and nutrition.
- For low-carb: swap rice for cauliflower rice, reduces carbs by ~80 g per serving.
- For gluten-free: use tamari instead of soy sauce, no time change, same flavor profile.
- For vegetarian: replace chicken with firm tofu, press 15 minutes, reduce bake time to 18 to 22 minutes.
- For spice: add 1 tsp red pepper flakes or 1 tbsp sriracha to the marinade, increases heat without altering cook time.
Chef tip
Use skinless thighs for juicier meat under high heat, and trim excess fat to avoid flare-ups.
Mistakes to Avoid
Common beginner errors and quick fixes, presented as a checklist to scan before you cook.
- Overcrowding the pan, fix: use two pans or a larger sheet pan for even browning.
- Skipping the thermometer, fix: use an instant-read probe to reach 165°F for safety.
- Adding cashews too early, fix: add cashews for final 10 to 15 minutes to prevent burning.
- Using wet veggies, fix: pat dry for maximum caramelization.
- Over-salting, fix: use low-sodium soy and taste after baking.
Storage, Reuse
Leftovers keep well and adapt to meals, with simple reheating tips.
- Refrigerator: store in airtight container, 3 to 4 days.
- Freezer: freeze components separately, up to 2 months.
- Reheat: oven at 350°F (175°C) for 10 to 12 minutes, or microwave 2 to 3 minutes for single portions.
- Repurpose example: shred leftover chicken for tacos, salads, or a quick stir-fry.
Related Recipes / See Also
If you love this, try our other crowd-pleasers for easy weeknights.
- green chicken enchilada recipe
- easy chicken enchiladas, 30-minute dinner
- street corn chicken rice bowl
Also useful
- For a creamy seafood alternative, compare techniques with creamy chicken and shrimp alfredo for different protein textures on weeknights.
- For a saucier, oven technique for casseroles, see sour cream chicken enchiladas.
Conclusion
This Easy Sheet Pan Cashew Chicken recipe delivers bold flavor, minimal cleanup, and flexible variations for many diets. It saves time, feeds a family, and adapts to leftovers, making it ideal for busy nights and social sharing.
