Sheet Pan Cashew Chicken

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This Sheet Pan Cashew Chicken is the ultimate dinner for busy weeknights! Tender, saucy chicken, crisp-tender veggies, and crunchy cashews all cook together on one pan and get coated in a sweet, savory, slightly spicy sauce that’s totally irresistible. It’s quick to prep, big on flavor, and guaranteed to make busy nights taste way more exciting.

Prep Time15

Cook Time15

Total Time30

Servings: Servings

Calories: 561kcal

Ingredients

For the chicken

1.5 pounds boneless skinless chicken breast or thighs
1 tablespoon sesame oil
2 tablespoons corn starch
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon paprika

For the sheet pan

4 ounces small broccoli florets
1 red bell pepper roughly chopped
1/2 sweet yellow onion roughly chopped
1 cup cashews

For the Sauce

1/2 cup hoisin sauce
1/4 cup soy sauce
1 tablespoon sriracha
2 tablespoons brown sugar
1 garlic clove minced
1 teaspoon ginger minced

Garnish (optional)

Green onion
Sesame seeds

Instructions

Preheat oven to 400˚F.
Cut the chicken into 1 inch bite-sized pieces. Add the sesame oil, cornstarch, salt, garlic powder, and paprika. Work the chicken until it is evenly coated with the mixture.
Spread chicken in a single layer on a large greased sheet pan. Add the broccoli, red pepper, and onion. Then sprinkle cashews over the top.
Bake for 10 minutes.
While the chicken cooks, make the sauce by whisking together hoisin sauce, soy sauce, sriracha, brown sugar, garlic, and ginger.
Remove the sheet pan from the oven. Pour the sauce over the chicken and vegetables. Use tongs or a spatula to toss the chicken and veggies with the sauce.
Return the sheet pan to the oven for 4-6 more minutes, or until chicken is cooked through (165˚F internal temp.)
Garnish with your choice of sliced green onions and sesame seeds.

Notes

Substitutions: Swap chicken breasts for thighs, use any bell pepper color, and replace cashews with peanuts or leave them out if needed. Tamari or coconut aminos also work in place of soy sauce.
How to Store: Keep leftovers in an airtight container in the fridge for 3–4 days. Store the sauce separately if you prefer everything extra saucy when reheating.
How to Freeze: Freeze fully cooked leftovers in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
How to Reheat: Warm in the microwave for 1–2 minutes, stirring halfway, or reheat on the stovetop until hot. Add a splash of water to loosen the sauce if needed.
How to Scale: Double the recipe and use two sheet pans to avoid overcrowding. Halve the recipe easily by using a smaller pan and reducing ingredients accordingly.

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