This sheet pan cashew chicken is a takeout-style dinner made on one pan in about 35 minutes. Cubes of chicken, bell peppers, and broccoli roast in a sweet and savory soy, honey, and garlic sauce, and crunchy cashews go on for the last few minutes so they stay toasty. Serve it over rice for an easy weeknight meal with almost no cleanup.
Table of Contents
Why This Sheet Pan Cashew Chicken Works
Roasting at a high temperature caramelizes the honey-soy sauce onto the chicken and vegetables, giving you browned edges that a stovetop stir-fry does not. Cubing the chicken small means it cooks in about the same time as the broccoli and peppers. Adding the cashews late keeps them crunchy instead of turning soft or burnt.
- One pan and about 35 minutes.
- Sweet, salty, and garlicky sauce that caramelizes.
- Chicken, vegetables, and nuts in every bite.
- Easy to double for a crowd or meal prep.
Ingredients
The full amounts are in the recipe card below.
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 medium bell peppers, sliced
- 2 cups broccoli florets
- 1 cup unsalted cashews
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon toasted sesame seeds and 1/4 cup chopped cilantro or green onions, for garnish
- Cooked rice, for serving
Use low-sodium soy sauce so the roasted sauce does not turn too salty as it reduces.
How to Make Sheet Pan Cashew Chicken
Mix the Sauce
Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. In a small bowl, whisk the soy sauce, honey, garlic, and olive oil until the honey dissolves. Set 2 tablespoons aside for drizzling at the end.
Toss the Chicken and Vegetables
Put the chicken, bell peppers, and broccoli in a large bowl, pour in the rest of the sauce, and toss to coat. Spread everything in a single layer on the pan, leaving space between the pieces so they roast instead of steam.
Roast
Roast for 15 minutes, stir, then scatter the cashews over the top. Roast for 5 to 7 minutes more, until the chicken reaches 165°F (74°C) and the vegetables are tender with browned edges. The USDA lists 165°F as the safe minimum for chicken, so check one of the largest pieces.
Finish and Serve
Drizzle with the reserved sauce and toss on the pan. Sprinkle with sesame seeds and cilantro and serve over rice.
How to Serve Cashew Chicken
Serve over white or brown rice, or over cauliflower rice for a lower-carb meal. Add a squeeze of lime and a pinch of red pepper flakes if you like heat. A side of garlic butter rice also goes well with the sauce.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or the microwave, or spread on a sheet pan in a 375°F oven for 8 to 10 minutes to bring back some crispness. The cashews soften as they sit, so add a handful of fresh ones when serving. Freezing is not recommended.
Tips and Variations
- Cut the chicken and vegetables to similar sizes so they finish together.
- Do not crowd the pan. Use two pans if needed so nothing steams.
- Add the cashews late so they stay crunchy.
- Use chicken thighs for extra juicy meat, and cook until they reach 165°F.
- Add 1 tablespoon of rice vinegar and 1 teaspoon of grated ginger to the sauce for more depth.
- Swap in snap peas, carrots, or zucchini for the broccoli.
- For another sheet pan dinner, try our Hawaiian chicken sheet pan or our sheet pan teriyaki chicken and pineapple.
- Prefer fajita flavors? See our sheet pan chicken fajitas.
FAQ
Can I use frozen broccoli?
Yes, but it releases more water. Roast it on a separate part of the pan for the first 10 minutes so the moisture cooks off, then add the chicken.
How do I keep the cashews from burning?
Add them for the last 5 to 7 minutes only. Watch them closely at the end, since they brown quickly at 425°F.
Can I make the sauce ahead?
Yes. Whisk the sauce and store it in the refrigerator for up to a week. Chop the chicken and vegetables ahead too for a fast weeknight dinner.
Is this gluten-free?
Use tamari instead of soy sauce to make it gluten-free.
Can I use raw or roasted cashews?
Either works. Raw cashews toast on the pan, and roasted cashews only need a couple of minutes.
Sheet Pan Cashew Chicken with Broccoli and Peppers
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken breasts cut into 1-inch cubes
- 2 medium bell peppers sliced
- 2 cups broccoli florets
- 1 cup unsalted cashews
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 tbsp sesame seeds toasted, for garnish
- ¼ cup cilantro or green onions chopped
- cooked rice for serving
Instructions
Cooking
- Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment. Whisk the soy sauce, honey, garlic, and olive oil. Reserve 2 tablespoons.
- Toss the chicken, peppers, and broccoli with the remaining sauce and spread in a single layer on the pan.
- Roast 15 minutes, stir, scatter the cashews on top, and roast 5 to 7 minutes more until the chicken reaches 165°F (74°C).
- Drizzle with the reserved sauce and toss. Sprinkle with sesame seeds and cilantro and serve over rice.
