Easy Sheet Pan Cashew Chicken is your new weeknight savior. This recipe delivers all the irresistible flavors of your favorite takeout classic with minimal effort, making it a perfect solution for busy evenings when you crave something delicious and satisfying without the fuss.
Key Ingredients for Easy Sheet Pan Cashew Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1 cup broccoli florets
- 1/2 cup unsalted cashews, roasted
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- Salt and freshly ground black pepper to taste
For the Sauce:
- 1/4 cup soy sauce (low sodium recommended)
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha (or to taste)
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
How to Make Easy Sheet Pan Cashew Chicken
This Easy Sheet Pan Cashew Chicken is incredibly simple, delivering a burst of sweet, savory, and slightly spicy flavors in every bite. The beauty of this dish lies in its one-pan magic, meaning less cleanup and more time enjoying a delicious, home-cooked meal with a delightful combination of tender chicken, crisp vegetables, and crunchy cashews. Preparation time is approximately 40 minutes, making it a perfect weeknight meal.
Step-by-Step Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prepare the Chicken: In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, cornstarch, garlic powder, ginger powder, salt, and pepper. Ensure the chicken is evenly coated.
- Prepare the Vegetables: In a separate bowl, toss the red bell pepper, yellow bell pepper, and broccoli florets with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper.
- Arrange on the Sheet Pan: Spread the coated chicken in a single layer on one half of the prepared baking sheet. Arrange the seasoned vegetables in a single layer on the other half of the baking sheet.
- Roast the Chicken and Vegetables: Place the baking sheet in the preheated oven and roast for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Make the Sauce: While the chicken and vegetables are roasting, whisk together all the sauce ingredients in a small bowl: soy sauce, honey, rice vinegar, sriracha, sesame oil, minced garlic, and grated ginger.
- Combine and Finish: Once the chicken and vegetables are cooked, remove the baking sheet from the oven. Pour the prepared sauce evenly over the chicken and vegetables. Add the roasted cashews to the sheet pan.
- Broil (Optional for Extra Char): For an extra layer of flavor and slight char on the edges, you can switch your oven to the broil setting for 1-2 minutes, keeping a close eye to prevent burning.
- Serve: Toss everything gently on the baking sheet to coat evenly with the sauce. Serve your Easy Sheet Pan Cashew Chicken immediately over your favorite rice, quinoa, or enjoy it on its own.
Why You’ll Love This Easy Sheet Pan Cashew Chicken
You’ll absolutely adore this Easy Sheet Pan Cashew Chicken for so many reasons! Its true magic lies in the fact that you can achieve that beloved sweet and savory takeout flavor profile right in your own kitchen with minimal effort and mess. Forget the delivery fees and the wait time; this recipe offers a wonderfully economical solution to your Chinese food cravings, making restaurant-quality meals accessible and affordable any night of the week. The combination of tender, saucy chicken, crisp-tender vegetables, and the nutty crunch of roasted cashews creates a delightful texture that’s simply irresistible, elevating it beyond a simple stir-fry.
This is more than just a meal; it’s a stress-free culinary experience that delivers maximum flavor with minimum fuss. Unlike traditional cashew chicken that often involves frying and multiple pans, this sheet pan version simplifies the process beautifully, ensuring you spend less time cleaning and more time savoring every delicious bite. So, ditch the takeout menus and embrace the ease and incredible taste of this Easy Sheet Pan Cashew Chicken – your taste buds (and your wallet) will thank you!
Storing and Reheating Tips
Leftovers of your Easy Sheet Pan Cashew Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the dish has cooled completely before sealing and refrigerating.
To reheat, you have a few options:
- Stovetop: For the best texture, reheat in a skillet over medium heat, stirring occasionally until heated through. You may want to add a tablespoon or two of water or chicken broth if the sauce has thickened too much.
- Oven: Reheat on a baking sheet at 350°F (175°C) for about 10-15 minutes, or until warmed through.
- Microwave: Reheat in a microwave-safe dish in 30-second to 1-minute intervals, stirring in between, until heated through. Be aware that some of the crispness from the vegetables might be lost with microwave reheating.
You can also freeze cooled leftovers in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Easy Sheet Pan Cashew Chicken truly lives up to its name, offering a delightful and simple way to enjoy a comforting, flavorful meal. Give this recipe a try for a weeknight dinner that’s both satisfying and incredibly easy to prepare.
Easy Sheet Pan Cashew Chicken
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, cornstarch, garlic powder, ginger powder, salt, and pepper. Ensure the chicken is evenly coated.1.5 lbs boneless, skinless chicken thighs or breasts
- In a separate bowl, toss the red bell pepper, yellow bell pepper, and broccoli florets with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper.1.5 lbs boneless, skinless chicken thighs or breasts
- Spread the coated chicken in a single layer on one half of the prepared baking sheet. Arrange the seasoned vegetables in a single layer on the other half of the baking sheet.
- Place the baking sheet in the preheated oven and roast for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- While the chicken and vegetables are roasting, whisk together all the sauce ingredients in a small bowl: soy sauce, honey, rice vinegar, sriracha, sesame oil, minced garlic, and grated ginger.1.5 lbs boneless, skinless chicken thighs or breasts
- Once the chicken and vegetables are cooked, remove the baking sheet from the oven. Pour the prepared sauce evenly over the chicken and vegetables. Add the roasted cashews to the sheet pan.1.5 lbs boneless, skinless chicken thighs or breasts
- For an extra layer of flavor and slight char on the edges, you can switch your oven to the broil setting for 1-2 minutes, keeping a close eye to prevent burning.
- Toss everything gently on the baking sheet to coat evenly with the sauce. Serve your Easy Sheet Pan Cashew Chicken immediately over your favorite rice, quinoa, or enjoy it on its own.