This Sheet Pan Cashew Chicken with Veggies is so easy and fast to make. My take on the popular Chinese takeout dish in under an 40 minutes!

H’s first reaction to this: Oh this is really good! After accusing him for not liking all my cooking in general and him back tracking (lol), he listed all the reasons why I absolutely love this recipe! The cashews are soft and flavourful, the chicken is moist and tender, and the vegs are vegs that I’ll willingly eat 😉

Anyways, this cashew chicken with veggies is a takeout dish that I absolutely love ordering. There’s something about the sweet and savoury sauce mixed with the cashew that just makes me happy. However, let’s be honest, takeout from a Chinese restaurant isn’t exactly the healthiest so why not make it at home where you can control what you put in it! There really isn’t even much cooking involved too! I literally chopped everything up and threw it onto a pan then into the oven. The most “cooking” involved with making this cashew chicken and veggies dish is making the sauce (aka everything in a pot and stir!)

This sheet pan cashew chicken with veggies took me less than 10 minutes to prep but you can prep it the night before 

• make the sauce the night before and putting it in an airtight jar in the fridge.  
• cut up the veggies and putting it in an air tight container
• cut up the chicken to marinate the night (making it even more flavourful!) and place it in a ziplock bag

5 from 1 vote

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One Sheet Pan Meal Prep: Cashew Chicken with Veggies

This Sheet Pan Cashew Chicken with Veggies is so easy and fast to make. My take on the popular Chinese takeout dish in under an 40 minutes!

Course Main Course

Cuisine Chinese

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 6 servings

Calories 343 kcal

Author Carmy

Ingredients

Sauce

• 6 tablespoons low sodium soy sauce
• 2 tablespoon hoisin sauce
• 2 tablespoons honey
• 2 tablespoons flour or cornstarch
• 4 cloves garlic minced
• 1/2 teaspoon ginger powder
• 1/2 cup water plus more as needed to thin out sauce

Chicken and Vegetables

• 2 large chicken breasts 1 inch pieces
• sea salt and black pepper as needed
• 3 large broccoli florets bite-sized pieces
• 2 red bell pepper bite-sized pieces
• 1 cup roasted unsalted cashews

Instructions

The Sauce

1. In a medium saucepan over medium heat, whisk together soy sauce, hoisin sauce, honey, garlic, ginger, flour and water until combined. Bring the sauce to a simmer, stirring frequently, until sauce thickens and is bubbling. Remove from heat and set aside. Be sure the sauce is not too thinned out as it will not stay on the ingredients when in the oven.

For the Chicken and Vegetables

1. Preheat oven to 400°F.

2. Season chicken with salt and black pepper. Drizzle 2-3 spoonfuls of sauce over the chicken coating well on both sides. 

3. Place the broccoli florets, bell peppers, and cashews in a single layer around the chicken in your pan. 

4. Drizzle spoonfuls of the sauce on top of everything. Save a few spoonfuls to drizzle on top of the pan after its done cooking.

5. Cook in the oven for 20 minutes or until the chicken is cooked through.

6. Remove the pan from oven and drizzle with remaining sauce. Serve over rice or quinoa. Enjoy!

Let’s Chat! What’s your favourite take out alternative?

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Did you make this recipe? I'm always so happy when that happens! I'd love to see how it turned out! Tag me @CarmysHungry and #HealthyIsAttainable on Instagram so I can see it! You can also email me at carmy(@)carmyy.com if you don't have Instagram ♥