One-Pan Cashew Chicken Dinner

This sheet pan cashew chicken recipe transforms ordinary chicken into a flavorful, restaurant-worthy dish with minimal effort. The combination of tender chicken, crisp vegetables, and crunchy cashews creates a perfect balance of textures, while the sweet and savory marinade ties everything together beautifully.

I created this recipe when my family was craving takeout during a snowstorm. Now it has become our go to meal that satisfies our cravings without the delivery fee. My kids actually request it more than actual takeout now.

Ingredients

• Boneless skinless chicken breasts which stay juicy and tender when properly marinated. Look for fresh pink chicken with no gray spots
• Red and green bell peppers add color and a subtle sweetness. Choose firm peppers with smooth skin for best results
• Red onion provides aromatic flavor and caramelizes beautifully in the oven. Pick onions that feel heavy for their size
• Unsalted cashews add protein and that signature satisfying crunch. Raw cashews work best as they will toast during baking
• Soy sauce forms the savory base of the marinade. Low sodium varieties let you control the salt level better
• Honey balances the saltiness with natural sweetness. Local honey adds subtle flavor variations
• Rice vinegar adds essential brightness and acidity. Dont substitute with white vinegar as the flavor profile is different
• Sesame oil provides depth and authentic Asian flavor. A little goes a long way so measure carefully
• Fresh garlic and ginger create an aromatic foundation. Always use fresh rather than powdered for best results

Step-by-Step Instructions

Preheat the Oven

Turn your oven to 400°F and allow it to fully heat up. This high temperature ensures proper caramelization and prevents soggy vegetables. I like to give my oven at least 15 minutes to reach full temperature even after it beeps that its ready.

Make the Marinade

Combine soy sauce honey rice vinegar sesame oil garlic and ginger in a large bowl. Whisk vigorously until the honey is fully incorporated and no longer settling at the bottom. This creates an emulsion that will coat the chicken more effectively. The aroma will be incredible at this point.

Marinate the Chicken

Add chicken pieces to the marinade ensuring each piece gets fully coated. Let sit for at least 15 minutes at room temperature. The longer you marinate up to overnight in the refrigerator the more flavorful your chicken will be. The proteins in the chicken will relax in the acidic marinade resulting in more tender meat.

Prepare the Sheet Pan

Arrange the marinated chicken red bell pepper green bell pepper and red onion in a single layer on a large sheet pan. Spacing is important here for proper roasting rather than steaming. If ingredients are too crowded use two pans.

Add Seasoning

Pour any remaining marinade over the chicken and vegetables then season with salt and pepper. The extra marinade will reduce during cooking creating gorgeous caramelization and preventing dryness.

Bake the Chicken

Place the sheet pan in the preheated oven and bake for exactly 20 minutes. Stir everything gently to redistribute the juices and ensure even cooking. The chicken should be starting to firm up and the vegetables beginning to soften.

Add the Cashews

Sprinkle cashews evenly over the partially cooked dish and return to the oven. The timing here is crucial as cashews burn easily. The additional 10 to 15 minutes allows the nuts to toast perfectly while the chicken finishes cooking to a safe internal temperature of 165°F.

Garnish and Serve

Remove from oven and sprinkle generously with fresh cilantro. The heat will release the herb's essential oils creating an aromatic experience. Serve immediately while everything is hot and the cashews are at their crunchiest.

Save This

The cashews are truly what make this dish special. I discovered their importance accidentally when I made this recipe without them once and my family unanimously agreed something was missing. Now I always keep a bag of raw cashews in my pantry specifically for this recipe. The way they toast up in the oven and absorb some of that amazing sauce transforms an ordinary chicken dish into something truly craveable.

Make It Your Own

This recipe is incredibly versatile and can be easily adapted to suit your preferences or what you have available in your kitchen. Try swapping chicken for tofu cut into similar sized pieces for a vegetarian version. Just be sure to press the tofu well before marinating to remove excess moisture. You could also use chicken thighs instead of breasts for a juicier result with more flavor though they may require an extra few minutes of cooking time.

Perfect Pairings

This cashew chicken shines when served over simple steamed jasmine rice which soaks up all the delicious sauce. For a lower carb option cauliflower rice works wonderfully. You could also serve it with rice noodles or even wrapped in lettuce cups for a lighter meal. A side of steamed broccoli or green beans complements the dish nicely adding extra nutrition without competing with the main flavors.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight making this a great meal prep option. When reheating use the microwave for convenience but cover with a damp paper towel to prevent the chicken from drying out. For best results reheat in a skillet over medium heat with a splash of water to revive the sauce. The cashews may lose some crunch after storage so consider adding a few fresh ones when serving leftovers.

Common Queries

→ Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs work beautifully in this dish and often result in juicier meat. Keep the same cooking time, but check for doneness (internal temperature of 165°F).

→ How can I make this dish spicy?

To add heat, incorporate 1-2 teaspoons of sriracha or chili garlic sauce into the marinade, or sprinkle red pepper flakes over the ingredients before baking. You could also add thinly sliced fresh jalapeños to the vegetable mix.

→ Can I prep this ahead of time?

Absolutely! You can marinate the chicken up to 24 hours in advance and chop all vegetables ahead of time. Store separately in the refrigerator, then assemble and bake when ready to cook.

→ Is there a substitute for cashews?

If you have nut allergies or preferences, peanuts work well as a substitute. For nut-free options, try roasted edamame, crispy chickpeas, or water chestnuts for crunch.

→ What can I serve with sheet pan cashew chicken?

This dish pairs wonderfully with steamed jasmine rice, brown rice, or rice noodles. For a lower-carb option, serve with cauliflower rice or alongside a simple green salad.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1-2 minutes or in a 350°F oven for 10 minutes until heated through. The cashews may soften slightly when reheated.