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.
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Sheet Pan Cashew Chicken
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 ⅓ 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
**Nutrition values are estimates.
Nutrition Information
Adapted from The Recipe Critic.
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Renee
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.
Kate
Thank you! I'm glad you and your family liked it!
Melanie
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!
Kate
Glad you liked it!
Caroline hauck
Love this recipe. Finished with roasted sesame seeds. Low calorie and totally satisfying. And low carb friendly(
Kate
I'm so glad that you liked it! =)
Katie m
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!
Kate
You're so welcome! Glad that you liked it. =)
Heather
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?
Kate
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!
Carla
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!! :-).
Kate
Yay!! I'm so happy to hear that! I hope that you enjoy the lasagna, too! =)
Reshmi
Sauce is not the best, but rest of the recipe is great. Love this sheet pan method!
Kate
Sorry that the sauce wasn't to your liking, but I'm glad that you liked the rest of the recipe. =)
Laura
Just made this for dinner tonight and ate it over soba noodles. It was delicious, thank you!
Kate
Thank you! Soba noodles sound like they would pair really well with this chicken. Thanks for commenting!
MYE
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.
Kate
Not at all! If you like some heat, sriracha or chili paste could be a great addition. =)
Muffy
This is a delicious recipe made exactly as written.
Kate
Thank you! I'm so glad that you liked it! Thanks for commenting! =)
Scott King
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.
Kate
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!
Katie
Is the serving size supposed to be 1 cup?
Kate
I haven't measured out the servings exactly, but it will be more than 1 cup per serving.
Sarah Truesdail
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
Kate
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!
Dana
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!
Kate
Hi! I haven't tried to freeze this, but I can say that it reheats well. I hope that helps! =)
Marissa
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!
Kate
I'm so glad you and your family liked it! Water chestnuts are a great addition. =) Thanks for commenting!
Megan C.
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!
Kate
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!
Susan
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!
Kate
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!
Molly K
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!!!
Kate
I'm so glad you liked it! Thank you for coming back to comment! =)
Laurie D
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 :)
Kate
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!
Sarah
Took your suggestion and made this for lunches for the week. It was great! Easy to make and really tasty! Thanks!
Kate
I'm glad it worked out! Thanks for taking the time to come back and comment! =)