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    Home » Dinners » Sheet Pan Cashew Chicken

    Sheet Pan Cashew Chicken

    Published: Jan 22, 2018 · Modified: Aug 16, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easy dinner recipe! Sheet pan cashew chicken is a tasty 30 minute meal that's great for weeknight dinners or for make-ahead meal prep.

    Have you tried sheet pan dinners yet? If not, you should!

    So, what is a sheet pan dinner? It's a meal that's cooked on a sheet pan. I've been making a lot of sheet pan suppers lately, and I love how easy they are to make and how easy they are to clean-up.

    Not only is this sheet pan cashew chicken an easy weeknight dinner, but it's also good for meal prep. While it's baking, I make a big batch of quinoa.

    Then, I just portion this sheet pan cashew chicken out along with the quinoa, and we have lunch for the next few days.

    More Easy Dinner Recipes!

    • Easy Orange Chicken
    • Mongolian Beef Recipe
    • Instant Pot Korean Beef
    • Sheet Pan Sausage and Veggies

    If you’ve tried this sheet pan cashew chicken recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Sheet Pan Cashew Chicken

    Easy Sheet Pan Cashew Chicken makes a quick weeknight dinner and is great for meal prep! Don't miss the recipe video just above the recipe that shows just how easy this dinner is to make.
    4.79 from 14 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Chinese
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 473kcal
    Author: Kate @ I Heart Eating

    Ingredients

    Sauce

    • ½ cup lite soy sauce
    • ¼ cup hoisin sauce
    • 2 tablespoons rice wine vinegar
    • 3 tablespoons brown sugar packed
    • 1 tablespoon toasted sesame oil
    • 1 teaspoon fresh minced ginger
    • 3 cloves garlic minced
    • 2 tablespoons cornstarch
    • ½ cup water

    Chicken and Vegetables

    • 2 pounds boneless skinless chicken breast, cut into 1-inch cubes
    • 1 head broccoli cut into florets and stems
    • 1 red bell pepper cut into chunks
    • 2 green bell pepper cut into chunks
    • 1 cup unsalted roasted cashews plus extra for serving

    Instructions

    • In a medium saucepan, whisk together sauce ingredients until combined.
    • Bring to a simmer over medium heat, stirring regularly, until sauce thickens.
    • Remove from heat, and set aside.
    • Preheat oven to 400F. Line a large rimmed sheet pan* with parchment paper or a silicone baking mat. Set aside.
    • Place chicken on prepared sheet pan, and drizzle â…“ sauce over chicken.
    • Toss chicken to coat in sauce.
    • Cook for 8 minutes.
    • Remove pan from oven, and place broccoli, bell peppers, and cashews in a single layer around the chicken.
    • Pour remaining sauce over chicken and veggies; toss to coat.
    • Return pan to the oven, and continue cooking for an additional 8-12 minutes, or until the chicken is cooked through.
    • Serve by itself or over white rice, brown rice, or quinoa.
    • Sprinkle with extra cashews, if desired.

    Video

    Notes

    * I use a 12x17-inch baking sheet.
    **Nutrition values are estimates.

    Nutrition

    Serving: 1serving | Calories: 473kcal | Carbohydrates: 32g | Protein: 43g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 1381mg | Potassium: 1194mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1400IU | Vitamin C: 148.1mg | Calcium: 85mg | Iron: 3.8mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Adapted from The Recipe Critic.

    More easy dinner recipes!

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    Mongolian Beef Recipe

    Easy Cashew Chicken Recipe

    Easy Cashew Chicken

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Renee

      August 29, 2020 at 9:49 am

      5 stars
      I absolutely love this recipe! And everyone else in the family does too. When an 8 year old, who could live off chicken nuggets and tater tots, wants me to make it again, I know I have a keeper! It is fast, easy and delicious The sauce is to die for and I have made it exactly as shown and it is delicious. But if you don't have those veggies, no worries.
      Substitutions work great. I made it again last night with peppers, brussel sprouts and purple cabbage and it was still yummy.

      Reply
      • Kate

        August 31, 2020 at 9:19 pm

        Thank you! I'm glad you and your family liked it!

        Reply
    2. Melanie

      August 22, 2020 at 6:24 pm

      Instead of hoisin I used ketchup to make more pad Thai-ish, and added red and green onion, but hot damn does my kitchen smell good!

      Reply
      • Kate

        August 25, 2020 at 8:16 am

        Glad you liked it!

        Reply
    3. Caroline hauck

      April 29, 2020 at 7:11 pm

      Love this recipe. Finished with roasted sesame seeds. Low calorie and totally satisfying. And low carb friendly(

      Reply
      • Kate

        May 01, 2020 at 9:50 am

        I'm so glad that you liked it! =)

        Reply
    4. Katie m

      February 05, 2020 at 7:46 pm

      Excellent family dinner. I added way more veg and the liquid spread the sauce out well to compensate. Kids liked it too. Thank you for a quick delicious January dinner!

      Reply
      • Kate

        February 06, 2020 at 7:02 pm

        You're so welcome! Glad that you liked it. =)

        Reply
    5. Heather

      October 11, 2019 at 10:10 pm

      Thinking about trying this but I'm curious if you precooked the chicken? I wouldn't think it'd cook that fast in the oven?

      Reply
      • Kate

        October 12, 2019 at 9:45 am

        Hi! No, the chicken isn't pre-cooked. Since the chicken is cut into small (1-inch) cubes, it cooks pretty quickly. If you have any other questions, please feel free to ask!

        Reply
    6. Carla

      October 02, 2019 at 8:42 am

      5 stars
      I made this last night for my family and it was a 5 star hit!!!! My son is taking leftovers to school for lunch today. I did make a few changes. I cut the brown sugar in half, doubled the broccoli and added sliced mushroooms. Next time I think I will skip the chicken and make it as a cashew veggie dinner. Thank you for this fabulous recipe. I can't wait to try more. Your Easy One-Skillet Lasagna is on the menu for tonight!! :-).

      Reply
      • Kate

        October 02, 2019 at 3:16 pm

        Yay!! I'm so happy to hear that! I hope that you enjoy the lasagna, too! =)

        Reply
    7. Reshmi

      September 22, 2019 at 9:37 pm

      4 stars
      Sauce is not the best, but rest of the recipe is great. Love this sheet pan method!

      Reply
      • Kate

        September 23, 2019 at 2:59 pm

        Sorry that the sauce wasn't to your liking, but I'm glad that you liked the rest of the recipe. =)

        Reply
    8. Laura

      September 08, 2019 at 6:22 pm

      5 stars
      Just made this for dinner tonight and ate it over soba noodles. It was delicious, thank you!

      Reply
      • Kate

        September 09, 2019 at 7:28 pm

        Thank you! Soba noodles sound like they would pair really well with this chicken. Thanks for commenting!

        Reply
    9. MYE

      August 08, 2019 at 3:14 pm

      Would adding sriracha/chili paste be a no no? This recipe looks great, but enjoy some heat. Just wondered what your thoughts were.
      Trying this either way. Looks too good and easy.

      Reply
      • Kate

        August 08, 2019 at 8:35 pm

        Not at all! If you like some heat, sriracha or chili paste could be a great addition. =)

        Reply
    10. Muffy

      May 14, 2019 at 3:38 pm

      5 stars
      This is a delicious recipe made exactly as written.

      Reply
      • Kate

        May 15, 2019 at 8:43 am

        Thank you! I'm so glad that you liked it! Thanks for commenting! =)

        Reply
    11. Scott King

      January 26, 2019 at 5:29 pm

      5 stars
      This recipe looks great and I want to try it however I need the sauce to be gluten free and soy free, do you have a suggestion on how to alter it ? I guess I could look up a recipe but I thought I would ask you 1st. Thank you for any help.

      Reply
      • Kate

        January 26, 2019 at 9:05 pm

        Thank you! Have you tried aminos (like coconut aminos)? That was my first thought for a gf and soy-free sub for the soy sauce. I think the easiest thing to do in place of the hoisin would be to just use a little more of the other ingredients instead (2/3 cup soy sauce sub., 2 tablespoons + 2 teaspoons rice wine vinegar, 1/4 cup packed brown sugar, 1 tablespoon + 1 teaspoon toasted sesame oil, 1 1/2 teaspoons fresh minced ginger, 4 cloves garlic minced). It won't be exact, and the sauce will be a little thinner, but the flavors should still be there. I hope that helps!

        Reply
    12. Katie

      January 07, 2019 at 8:33 pm

      Is the serving size supposed to be 1 cup?

      Reply
      • Kate

        January 08, 2019 at 9:05 am

        I haven't measured out the servings exactly, but it will be more than 1 cup per serving.

        Reply
    13. Sarah Truesdail

      October 23, 2018 at 11:46 am

      5 stars
      This is so flippin good! Wow, just wow! I was melting while eating it, I think it's better than any chineese restaurant, thank you so much for sharing and anyone thinking about making it should do it now, you will be so happy

      Reply
      • Kate

        October 23, 2018 at 7:36 pm

        Thank you so much! That's some high praise. =) This is one of our favorite meal prep meals, and I love to hear that other people are enjoying it, too. Thanks for commenting!

        Reply
    14. Dana

      September 14, 2018 at 10:45 am

      Hi, do you think this would work to prep up to step 9, freeze, and use during the week? It seems like a lot during the week, but to prep and freeze on the weekend would be fabulous.

      Thanks!

      Reply
      • Kate

        September 14, 2018 at 10:54 am

        Hi! I haven't tried to freeze this, but I can say that it reheats well. I hope that helps! =)

        Reply
    15. Marissa

      August 02, 2018 at 6:43 pm

      4 stars
      This recipe came out great! I had to substitute apple cider vinegar for rice wine vinegar since I didn’t have rice wine vinegar on hand. I also added water chestnuts. I put it over white rice and my whole family ate it - which rarely happens!

      Reply
      • Kate

        August 03, 2018 at 7:41 am

        I'm so glad you and your family liked it! Water chestnuts are a great addition. =) Thanks for commenting!

        Reply
    16. Megan C.

      July 12, 2018 at 12:07 am

      Yum! This was totally delicious. I left out the sugar and didn't think it was lacking anything. Next time, I think I'll cut down on the hoisin a little, add a little more vinegar, and add mushrooms. Total cook time was a little longer than stated - 35 minutes, but I'm at altitude, so that might have contributed. Thank you so much for this recipe; this will be a frequent dish at my house!

      Reply
      • Kate

        July 12, 2018 at 10:45 pm

        So glad you liked it! Thank you for the feedback, too! So many people look to cut sugar, so it's helpful to know that it will still turn out well without the sugar. Thanks again!

        Reply
    17. Susan

      June 18, 2018 at 7:38 pm

      4 stars
      Delish! I followed the recipe to the letter and my only comment is that it says 30 minutes but it took me over an hour (the prep and cooking time took longer than expected) so I'll make it on a weekend next time. This recipe is a keeper!

      Reply
      • Kate

        June 19, 2018 at 8:15 am

        Thank you! I appreciate your feedback about the prep and cooking time as I just go off of how long it takes me to prepare. Thanks for taking the time to comment!

        Reply
    18. Molly K

      June 05, 2018 at 8:22 pm

      Thank you so much for this recipe! I just made it and it’s sooooo good! I left out the hoisin sauce because I didn’t have it. But, I added mushrooms and it was very tasty. I served it over brown rice noodles. Thanks again!!!

      Reply
      • Kate

        June 06, 2018 at 3:38 pm

        I'm so glad you liked it! Thank you for coming back to comment! =)

        Reply
    19. Laurie D

      May 09, 2018 at 6:50 pm

      5 stars
      We're not huge pepper fans, so I only used 1 pepper (orange), broccoli, 2 large carrots (sliced), and a small onion (sliced). I also like my veggies more well done, so we cooked it all together for about 10-20 min. It was great! I'll make this again :)

      Reply
      • Kate

        May 09, 2018 at 11:42 pm

        I'm so glad that you liked it and that you were able to adjust it to better suit your tastes! I have one kiddo who isn't a big fan of peppers but loves carrots, so I'll have to try it your way next time I make it. =) Thank you for taking the time to come back and comment!

        Reply
    20. Sarah

      April 20, 2018 at 1:41 am

      5 stars
      Took your suggestion and made this for lunches for the week. It was great! Easy to make and really tasty! Thanks!

      Reply
      • Kate

        April 20, 2018 at 10:35 am

        I'm glad it worked out! Thanks for taking the time to come back and comment! =)

        Reply
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