Sheet Pan Cashew Chicken
Sheet Pan Cashew Chicken is an easy family dinner with tender chicken, colorful vegetables, crunchy cashews, and a sweet savory garlic sauce baked together on one pan.
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Ingredients
- 1.5 pounds boneless skinless chicken breast cut into bite sized pieces
- 1 tablespoon sesame oil
- 2 tablespoons corn starch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 cup small broccoli florets
- 1 red bell pepper chopped
- 2 carrots cut into 1 inch pieces, then halved
- 8 oz sliced water chestnuts
- 1 cup cashews we used honey roasted
- ¼ cup brown sugar
- ¼ cup honey
- ¼ cup soy sauce
- 1 tsp minced garlic
Instructions
- Step 1: Preheat the Oven - Set your oven to 400 degrees and grease a large sheet pan. I like to do this first because once the chopping starts, everything moves pretty quickly. A hot oven helps the chicken cook through while giving the vegetables a little roasted flavor around the edges. Use the biggest sheet pan you have so the ingredients can spread out instead of steaming in a pile.
- Step 2: Chop the Vegetables - Chop the broccoli into small florets, dice the red bell pepper, and cut the carrots into 1 inch pieces before halving them. This part matters more than folks think. If the carrots are too thick, they will still be too firm when the chicken is done. If the broccoli is too large, the tops may brown before the stems are tender. Keep everything bite sized and fairly even, and dinner will treat you right.
- Step 3: Cut the Chicken - Dice the boneless skinless chicken breast into bite sized pieces. Try to keep the pieces close in size so they all cook at the same pace. This is one of those little dad lessons that saves trouble later. Big chunks and tiny chunks on the same pan mean some pieces get dry while others are still catching up. A steady size keeps the chicken juicy and dependable.
- Step 4: Coat the Chicken - In a large bowl, mix the sesame oil, cornstarch, salt, garlic powder, and paprika. Add the chicken pieces and stir until every piece is coated. The mixture may look simple, but it does important work. The sesame oil adds flavor, the seasonings build the base, and the cornstarch helps the chicken bake with a light coating instead of drying out. Use a silicone spatula or clean hands and make sure there are no plain pieces hiding at the bottom of the bowl.
- Step 5: Arrange the Chicken on the Pan - Spread the coated chicken across the greased sheet pan. Give the pieces a bit of space where you can. They do not need their own little apartments, but they should not be stacked on top of each other either. When the chicken has room, it cooks more evenly and gets better texture. If everything is crowded, it can steam, and we are looking for tender chicken with those nice roasted edges.
- Step 6: Add the Vegetables and Cashews - Add the broccoli, red bell pepper, carrots, and sliced water chestnuts to the sheet pan around the chicken. Sprinkle the cashews over the top. I like seeing all those colors on the pan at this point because it already looks like dinner is headed somewhere good. The cashews toast a bit as they bake, the vegetables soften, and the chicken starts cooking before the sauce goes on.
- Step 7: Bake the First Round - Transfer the sheet pan to the oven and bake for 10 minutes. This first bake gives the chicken a head start and lets the vegetables begin to roast before the sauce is added. If you add the sauce too early, the sugars can darken too fast and the pan can get a little too sticky. Ten minutes lets everything firm up just enough so the sauce can coat it nicely in the next step.
- Step 8: Whisk the Sauce - While the pan is in the oven, whisk together the brown sugar, honey, soy sauce, and minced garlic in a small bowl. The sauce should look glossy and smell sweet, salty, and garlicky. Give it a good whisk so the brown sugar starts to dissolve. This sauce is the heart of the recipe, and it brings all the chicken, vegetables, and cashews together in that cozy cashew chicken way.
- Step 9: Sauce and Toss - Remove the sheet pan from the oven and pour the sauce over everything. Toss gently to coat the chicken, vegetables, water chestnuts, and cashews. Be careful here because the pan is hot, and nobody needs a heroic dinner injury. Use a silicone spatula to turn everything over just enough so the sauce touches every bite. It may not look thick yet, but it will tighten up a bit as it finishes baking.
- Step 10: Finish Baking - Return the sheet pan to the oven and bake for another 5 to 10 minutes, until the chicken is cooked through and the vegetables are tender. The chicken should reach 165 degrees in the center if you are using a meat thermometer. The sauce will bubble around the edges and cling to the chicken. Once it is done, sprinkle diced green onions over the top and serve it while everything is hot and glossy.
Notes
Substitutions
- Chicken thighs: Use boneless skinless chicken thighs if you prefer a juicier, richer bite.
- Frozen broccoli: Use frozen broccoli in a pinch, but thaw and pat it dry first so the pan does not get watery.
- Tamari: Swap soy sauce for tamari if you need a gluten free option.
- Maple syrup: Use maple syrup instead of honey for a slightly deeper sweetness.
- Regular cashews: Use roasted salted cashews if you do not have honey roasted cashews.
- Different vegetables: Snow peas, zucchini, onion, or snap peas can work well as long as they are cut small.
Variations
- Spicy cashew chicken: Add crushed red pepper flakes or a little sriracha to the sauce for heat.
- Pineapple cashew chicken: Add pineapple chunks during the final bake for a sweet and tangy twist.
- Extra garlic version: Double the minced garlic if your family loves a stronger garlic flavor.
- Rice bowl style: Serve the chicken and vegetables over jasmine rice with extra green onions on top.
- Noodle dinner: Toss the finished chicken and vegetables with cooked lo mein noodles or rice noodles.
- More vegetable heavy: Add extra broccoli and bell pepper if you want the meal to stretch a little further.
Tips and Tricks
- Use a large pan: A crowded pan steams instead of roasts, so spread everything out as much as possible.
- Cut evenly: Similar sized chicken and vegetables cook better together and keep dinner from turning uneven.
- Do not skip the cornstarch: It helps the chicken hold seasoning and gives it a better texture in the oven.
- Watch the final bake: The sauce has sugar and honey, so keep an eye on it near the end.
- Use a thermometer: Chicken is done at 165 degrees, and checking keeps you from overcooking it.
- Serve right away: This dish is best when the cashews are still crunchy and the sauce is hot.
Serving Ideas
- Over white rice: Spoon the saucy chicken and vegetables over fluffy rice for the easiest complete meal.
- With brown rice: Brown rice adds a nutty flavor that works nicely with the cashews and sesame oil.
- With noodles: Serve it over lo mein noodles, rice noodles, or even spaghetti in a pinch.
- In lettuce cups: Spoon the mixture into crisp lettuce leaves for a lighter dinner.
- With egg rolls: Add store bought egg rolls on the side when you want a fun takeout style plate.
- With extra vegetables: Serve alongside steamed green beans or roasted snap peas for a bigger meal.
Storage and Make Ahead Tips
- Refrigerator storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm leftovers in a skillet over medium heat or microwave in short bursts until hot.
- Best texture: The cashews soften a little after storage, so add a few fresh cashews when reheating if you want crunch.
- Make ahead prep: Chop the vegetables and chicken up to 24 hours ahead and store them separately.
- Sauce prep: Whisk the sauce ahead and refrigerate it in a covered jar or small container.
- Freezer note: This recipe is best fresh, but you can freeze leftovers for up to 2 months if needed.
Private Notes
Servings: 4 servings
