This sheet pan cashew chicken is the perfect weeknight dinner. The sauce is flavorful and my approach to roasting the vegetables first, then adding the chicken and cashews, brings the dish together in about 30 minutes. It’s a family favorite and appears in my book Everyday Dinners.
I’m thrilled to share one more sneak-peek recipe ahead of the book launch—this cashew chicken is in regular rotation at home. It’s satisfying, simple, and so good.
Sheet pan dinners can be tricky: different ingredients need different times, and overcrowding the pan causes steaming instead of roasting, which loses that caramelized flavor we love. My method solves that—roast the vegetables first until they begin to caramelize, push them to one side, then add the marinated chicken and cashews to finish roasting. The sauce thickens, the cashews toast, and everything comes together beautifully.
This recipe is included in Everyday Dinners, which releases in two weeks. The book is packed with simple, family-friendly dinner recipes with meal-prep tips that make busy nights easier.
Serve this cashew chicken over jasmine or basmati rice for a complete meal. Leftovers are excellent for lunch and reheat well. It’s a reliable, crowd-pleasing weeknight dinner that’s quick to pull together.
Sheet Pan Cashew Chicken
Sheet Pan Cashew Chicken
2
to 4 people
35 mins
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Ingredients
- 1/2 cup soy sauce
- 6 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons toasted sesame oil
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 red onion, chopped
- 2 boneless, skinless chicken breasts, cut into pieces
- 1 cup raw unsalted cashews
- brown or white rice, for serving
- toasted sesame seeds, for topping
- green onions or chives, for topping
Instructions
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Preheat the oven to 425°F. In a bowl, whisk together the soy sauce, honey, rice wine vinegar, toasted sesame oil, minced garlic and grated ginger.
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Place the chopped vegetables on a large baking sheet and toss with half of the sauce. Roast for 12 to 15 minutes, until they begin to caramelize. Meanwhile, put the chicken pieces in a bowl and toss with the remaining sauce.
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After the vegetables have roasted, push them to one side of the sheet. Arrange the marinated chicken pieces on the empty side and scatter the cashews across the sheet. Roast another 12 to 15 minutes, until the chicken is cooked through and the cashews are golden.
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Toss everything together on the sheet to coat with the sauce before serving. Serve over rice and garnish with green onions and toasted sesame seeds.
Notes
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