Sheet Pan Cashew Chicken with Veggies

Sheet pan meals are one of my favourite recipes to make as clean-up is always a breeze. Packed with flavour, this simple Sheet Pan Cashew Chicken is the perfect weeknight meal or meal prep. It’s such an easy, healthy cashew chicken recipe that is made in a jiffy.

If you’re looking for an easy chicken recipe, this cashew chicken is for you! This sheet pan cashew chicken is one of those easy recipes where you toss everything onto a sheet pan and then the oven does the rest for you. It’s sweet, savoury, and absolutely delicious. Originally posted in 2017, this recipe has stood the test of time as it’s a staple in my household. It’s so easy that the most “cooking” involved with making this cashew chicken and veggies dish is making the sauce (aka everything in a pot and stir!)

This post was originally published on May 29, 2017. This post has been updated on August 9, 2021, with new photos, tips, and minor adjustments to make the sauce less salty.

Why You’ll Love This Sheet Pan Dinner

• Clean up is super easy if you line your sheet pan with tinfoil. The most you’ll really clean is the pot where the sauce is simmered in.
• It can be eaten on its own, with rice, quinoa, etc. It’s really up to you!
• It’s pack with veggies so you don’t have to make a side dish! Perfect for a busy weeknight.

Ingredients You’ll Need

For the Sauce:

• soy sauce — I always recommend using low sodium soy sauce.
• hoisin sauce
• honey
• cornstarch — you can also use flour instead.
• garlic — minced. I always have minced garlic on hand as I freeze my garlic.
• mirin — just a little bit of mirin. If you don’t have any, you can swap for rice vinegar in a pinch.

For Everything Else:

• chicken breasts — cut into 1 inch pieces.
• broccoli crowns — I like using broccoli crowns as they’re easier to cut to florets with less waste.
• bell pepper — red bell pepper is my favourite as its the sweetest.
• cashews — I like to use jumbo ones. I also like to use roasted, unsalted cashews.
• salt and pepper

How to Make Cashew Chicken in a Sheet Pan

• In a 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, around 5 minutes. 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.
• Heat the oven to 400F and on a large lined sheet pan, toss the chicken, bell pepper, broccoli, and cashews in 75% of the sauce.

• Bake for 20 minutes or until the chicken is cooked through, stirring at the halfway mark.
• Remove the pan from oven and toss with remaining sauce before serving.

Recipe Tips

• I like to start my sauce first before dicing my ingredients so the sauce has a chance to cool before I toss the chicken and veg with the sauce.
• I always wash my veggies before cooking with them. It’s important to make sure everything is dried before going into the oven so the vegetables don’t steam up instead of roast.

• Don’t feel like heating up the kitchen with the oven, try my Instant Pot Cashew Chicken or my stovetop Spicy Cashew Chicken.
• Honey can be swapped for maple syrup.
• Other vegetables you can use include cauliflower, carrots, zucchini, red onions, and more!
• I garnished with toasted sesame seeds and green onions but that’s optional.

Make Ahead Tips

• Meal prep: once cooled, store the cashew chicken in an airtight container for up to 4 days in the fridge. You can pack this with jasmine rice or to change things up, coconut rice!
• Make ahead: you can make the sauce the night before and putting it in an airtight jar in the fridge. You can also cut up the veggies and putting it in an airtight container in the fridge 3 days ahead of time. You can also cut up the chicken to marinate the night (making it even more flavourful!) and place it in a ziplock bag. Let the sauce cool completely if marinading the chicken the night before.

Sheet Pan Cashew Chicken with Veggies

Sheet pan meals are one of my favourite recipes to make as clean-up is always a breeze. Packed with flavour, this simple Sheet Pan Cashew Chicken is the perfect weeknight meal or meal prep. It’s such an easy, healthy cashew chicken recipe that is made in a jiffy.

5 from 7 votes

Print Rate

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Servings: 4 servings

Ingredients

For the Sauce

• 6 tablespoons soy sauce, low sodium
• 2 tablespoon hoisin sauce
• 2 tablespoons honey
• 1 tablespoons flour or cornstarch
• 4 cloves garlic, minced
• 1 tablespoon mirin
• 1 cup water

For the Chicken and Vegetables

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

Instructions

The Sauce

• In a 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, around 5 minutes. 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

• Heat oven to 400°F.
• On a large lined sheet pan, toss the chicken, bell pepper, broccoli, and cashews in 75% of the sauce.
• Bake for 20 minutes or until the chicken is cooked through, stirring at the halfway mark.
• Remove the pan from oven and toss with remaining sauce before serving.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 644kcal | Carbohydrates: 64g | Protein: 56g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1321mg | Potassium: 2457mg | Fiber: 15g | Sugar: 24g | Vitamin A: 4755IU | Vitamin C: 486mg | Calcium: 257mg | Iron: 7mg

Author: Carmy

Course: Main Course

Cuisine: Chinese

Nutrition Disclaimer

More Chicken Recipes You’ll Love

• Dutch Oven Chicken
• Hibachi Chicken
• Sticky Orange Glazed Chicken Thighs
• Crispy Sesame Chicken
• Honey Chipotle Chicken

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