Oh, happy day! If your weeknights are anything like mine – a total whirlwind of homework, errands, and wondering what on earth to make for dinner – then you are going to LOVE this Sheet Pan Cashew Chicken. Seriously, it’s a game-changer! I still remember one particularly chaotic Tuesday when I barely had time to breathe, let alone cook. This recipe came to the rescue, turning simple ingredients into something so incredibly tasty with almost zero fuss. It’s my go-to when I want that amazing sweet and savory flavor without all the dishes. I’m all about making cooking feel fun and accessible, and this recipe totally delivers!
Why You’ll Love This Sheet Pan Cashew Chicken
Seriously, why wouldn’t you? This recipe is a total winner because it’s:
- Super Easy: Everything cooks on one pan! Less fuss, more flavor.
- Lightning Fast: Perfect for those crazy weeknights when you’re short on time.
- Bursting with Flavor: That sweet, savory cashew sauce? Absolutely divine!
- Minimal Cleanup: My favorite part! Just one pan to wash (score!).
Ingredients for Sheet Pan Cashew Chicken
Alright, let’s get down to the good stuff! Here’s what you’ll need to whip up this magic on a sheet pan. Don’t worry, it’s all pretty standard stuff and super easy to find!
For the Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken thighs: Make sure they’re cut into nice, bite-sized 1-inch pieces.
- 1 lb broccoli florets: Fresh is best, but frozen works in a pinch if you thaw it first!
- 1 red bell pepper: Seeded and chopped up.
- 1 yellow bell pepper: Also seeded and chopped. The colors are so pretty together!
- 1/2 cup red onion: Cut into wedges.
- 2 tbsp olive oil: Just enough to help everything get that nice roasted edge.
- 1 tsp salt: Don’t skimp on the salt, it brings out all the flavors!
- 1/2 tsp black pepper: Freshly ground if you have it, it makes a difference!
For the Cashew Sauce
- 1/2 cup chicken broth: This is the base for our yummy sauce.
- 1/4 cup soy sauce: Or tamari if you’re going gluten-free.
- 2 tbsp honey: For that perfect touch of sweetness.
- 1 tbsp rice vinegar: Adds a nice little tang.
- 1 tsp sesame oil: It has such a distinct, delicious flavor.
- 1 clove garlic: Minced super fine.
- 1 tsp cornstarch: This is our secret thickener!
For Garnish
- 1/2 cup roasted cashews: Chopped. These are key!
- 2 tbsp green onions: Sliced nice and thin for a pop of freshness.
Equipment Needed for Your Sheet Pan Cashew Chicken
You don’t need a ton of fancy gadgets for this recipe, thankfully! Just a few trusty kitchen staples will do the trick:
- Baking Sheet: A nice big one is best so everything can spread out.
- Large Bowl: For tossing all those delicious ingredients together.
- Small Bowl: Perfect for whisking up that amazing sauce.
- Whisk: Gotta get that sauce nice and smooth!
Step-by-Step Guide to Making Sheet Pan Cashew Chicken
Okay, team, let’s get this party started! Making this Sheet Pan Cashew Chicken is honestly so straightforward, it’s almost silly. You’ll be amazed at how much flavor we can pack onto one pan. It’s just like how I love making Garlic Herb Roasted Potatoes – easy, delicious, and minimal fuss!
Preparing the Chicken and Vegetables
First things first, get that oven preheating to 400°F (200°C). While it’s warming up, grab your big baking sheet and line it with parchment paper – trust me, this makes cleanup a breeze! Now, in your biggest bowl, toss in those chicken pieces, broccoli, chopped peppers, and red onion. Drizzle it all with olive oil, sprinkle with salt and pepper, and give it a good toss until everything is beautifully coated. Make sure it’s spread into a single layer on the baking sheet or it won’t roast properly!
Roasting for Flavor and Tenderness
Pop that glorious sheet pan into the preheated oven. We’re going to let it roast for about 20-25 minutes. You’re looking for beautifully tender-crisp veggies and chicken that’s cooked all the way through. Just give it a peek around the 20-minute mark!
Crafting the Savory Cashew Sauce
While your chicken and veggies are doing their thing in the oven, it’s time to whip up that dreamy cashew sauce. Grab a small bowl and whisk together the chicken broth, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and our little thickening wizard, cornstarch. Whisk it up until it’s nice and smooth – no lumps allowed! It’s kind of like how I whisk my cucumbers in spicy peanut sauce, gotta make it silky!
Bringing It All Together
Once the chicken and veggies look perfect, pull that baking sheet out of the oven. Now for the magic! Pour that delicious cashew sauce right over everything on the pan and give it a good stir to coat every single piece. Pop it back into the oven for just another 2-3 minutes. This quick little trip back in helps thicken up the sauce beautifully. Then, just sprinkle on those chopped roasted cashews and sliced green onions. Voilà! Dinner is served!
Tips for the Best Sheet Pan Cashew Chicken
You know, sometimes the small things make the BIGGEST difference! Here are my top tips to make sure your Sheet Pan Cashew Chicken is absolutely perfect every single time. First off, don’t overcrowd the pan! Give everything a little breathing room so it roasts instead of steams. And trust me, using chicken thighs is where it’s at for juiciness – breasts can dry out so easily. Also, make sure your oven is *fully* preheated before that pan goes in. I find that an extra minute or two on the chicken and veggies makes them just tender enough, not mushy at all. It’s kind of like when I’m marinating chicken for grilling, the timing is everything!
Ingredient Notes and Substitutions
Okay, let’s chat about making this recipe totally YOUR own! I love that with this Sheet Pan Cashew Chicken, you have a lot of flexibility. If you’re not a fan of broccoli (gasp!), no worries! Snap peas, snap green beans, or even some chopped zucchini would be delicious here. Just make sure whatever veggies you pick can hold up to roasting. And for my gluten-free friends, remember we swapped in tamari for the soy sauce – easy peasy! If you wanted something a bit zingier, you could even try a splash of lime juice in the sauce, kind of like in my Coconut Lime Chicken.
Serving Suggestions for Sheet Pan Cashew Chicken
This Sheet Pan Cashew Chicken is fantastic on its own, but it really shines when served over some fluffy rice, like my simple Greek Lemon Rice, or even some hearty quinoa, perhaps even my fun twist on Cinnamon Apple Breakfast Quinoa! It makes for a complete, satisfying meal that everyone will devour!
Storage and Reheating
Leftover Sheet Pan Cashew Chicken is a weeknight miracle! Once it’s cooled down, just pop it into an airtight container. It’ll keep nicely in the fridge for about 3-4 days. When you’re ready to dive back in, I find the best way to reheat is gently on the stovetop in a skillet, or even with a quick zap in the microwave. Just be careful not to overheat it, or the chicken can get a little tough.
Frequently Asked Questions about Sheet Pan Cashew Chicken
Got questions about whipping up this easy Sheet Pan Cashew Chicken? I’ve got you covered! Here are some common things people ask.
Can I use chicken breast instead of thighs?
You totally can! Chicken breast works, but you’ll want to be a little extra careful with the cooking time so it doesn’t dry out. I’d check it closer to the 18-20 minute mark. Thighs just have that extra bit of fat that makes them more forgiving and extra juicy, which is why I usually reach for them for this recipe.
What other vegetables work well in this recipe?
Oh, the possibilities! Feel free to swap in whatever veggies you have hanging out in your fridge. Broccoli and bell peppers are my go-to, but snap peas, green beans, zucchini, or even some chunks of sweet potato would be fantastic here. Just make sure they’re cut to a similar size so they cook evenly!
How do I make this Sheet Pan Cashew Chicken spicier?
If you like a little heat, this recipe is totally adaptable! You can add a pinch of red pepper flakes to the vegetable and chicken mix before roasting. Or, for a real kick, whisk a bit of sriracha or chili garlic sauce right into the cashew sauce. It’s kind of like how I amp up the heat in my Fiery Chicken Ramen Recipe – just a little extra something!
Can I make this gluten-free?
Absolutely! The easiest swap is to use tamari instead of soy sauce. Tamari is basically a gluten-free version of soy sauce and works beautifully in the sauce. Just make sure all your other ingredients (like the chicken broth) are also certified gluten-free if you have a serious sensitivity.
Nutritional Information
Just a heads-up, the nutritional info below is an estimate. It can totally vary depending on the exact ingredients you use and portion sizes, but it gives you a good idea! This recipe makes about 4 servings.
Sheet Pan Cashew Chicken
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the chicken pieces, broccoli florets, chopped bell peppers, red onion wedges, olive oil, salt, and pepper. Toss to coat everything evenly.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- While the chicken and vegetables are roasting, prepare the cashew sauce. In a small bowl, whisk together the chicken broth, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and cornstarch until smooth.
- Once the chicken and vegetables are done roasting, remove the baking sheet from the oven. Pour the cashew sauce over the chicken and vegetables and toss to combine.
- Return the baking sheet to the oven for another 2-3 minutes, or until the sauce has thickened slightly.
- Garnish with chopped roasted cashews and sliced green onions before serving.