Introduction

Sheet Pan Cashew Chicken is a flavorful and easy weeknight dinner that brings together tender chicken, colorful bell peppers, and crunchy cashews in a savory sauce. Roasting everything on one pan makes cleanup a breeze while delivering delicious, balanced flavors.

The dish is a close-up view of stir-fried chicken pieces coated in a shiny, dark brown sauce. Mixed between the chicken are bright red and green bell pepper chunks, adding vibrant color contrast. Scattered throughout the dish are whole golden cashew nuts creating a crunchy texture, and fresh green cilantro leaves placed on top to add a fresh, leafy look. The food sits in a black square pan that contrasts with the colorful ingredients. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
1 cup roasted unsalted cashews
3 tablespoons cornstarch
2 tablespoons vegetable oil
2 green onions, sliced (for garnish)
Fresh cilantro leaves (for garnish)

For the Sauce:

1/3 cup low sodium soy sauce
3 tablespoons honey
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon crushed red pepper flakes
1 tablespoon cornstarch + 2 tablespoons water (slurry)

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Step 2: Toss the chicken pieces with 3 tablespoons of cornstarch until they are lightly coated, then spread them out evenly on the prepared sheet pan.
Step 3: Drizzle the chicken with vegetable oil and arrange the sliced red, green, and yellow bell peppers along with the red onion around the chicken.
Step 4: Roast in the oven for 15 minutes, flipping the chicken and stirring the vegetables halfway through for even cooking.
Step 5: While the chicken roasts, whisk together soy sauce, honey, rice vinegar, hoisin sauce, minced garlic, minced ginger, and crushed red pepper flakes in a small saucepan. Simmer for 2 minutes.
Step 6: Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and continue stirring until the sauce thickens slightly.
Step 7: Remove the sheet pan from the oven and pour the sauce evenly over the chicken and vegetables. Gently stir to coat everything in the sauce.
Step 8: Sprinkle the roasted cashews evenly over the top, then return the pan to the oven for another 8–10 minutes, until the chicken is cooked through and the cashews turn golden.
Step 9: Garnish with sliced green onions and fresh cilantro leaves before serving.

Tips & Variations

For extra crunch, toast the cashews lightly in a dry skillet before adding them to the dish.
Substitute chicken thighs with chicken breasts if you prefer leaner meat; just adjust roasting time accordingly.
Add snap peas or broccoli florets for additional vibrant veggies and texture.
Serve over steamed rice, quinoa, or wrapped in lettuce leaves for a low-carb option.

Storage

Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in the microwave or in a skillet over medium heat to preserve the texture of the chicken and vegetables. The sauce may thicken upon cooling—add a splash of water when reheating if needed.

How to Serve

The dish features many small, glossy pieces of cooked chicken that have a rich golden-brown color, mixed with vibrant red and green bell pepper chunks, all coated in a shiny dark brown sauce. There are many whole cashew nuts scattered evenly on top, adding a light tan color and crunchy texture. Bright green fresh cilantro leaves are sprinkled over the dish, giving a fresh look. The ingredients are arranged together in a single, thick layer inside a black rectangular pan, set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of cashews?

Yes, almonds or peanuts can be good alternatives, but cashews provide the best creamy crunch and flavor balance for this dish.

Is this recipe gluten-free?

The recipe can be gluten-free if you use gluten-free soy sauce or tamari instead of regular soy sauce.