Name: Chicken: Sheet Pan Cashew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1/2 cup soy sauce; 6 tablespoons honey; 2 tablespoons rice wine vinegar; 2 tablespoons toasted sesame oil; 3 garlic cloves (minced); 2 teaspoons ginger (grated); 1 red bell pepper (chopped); 1 orange bell pepper (chopped); 1 red onion (chopped); 2 boneless (skinless chicken breasts, cut into 1-inch pieces); 1 cup raw unsalted cashews; cooked brown or white rice (for serving); chopped fresh green onions or chives (for serving); toasted sesame seeds (for serving)

Chicken: Sheet Pan Cashew

This Sheet Pan Cashew Chicken is dependable for any night of the week. Peppers and onions roast first in your oven before adding the chicken and cashews, the end result being a saucy pan of deliciousness. Serve as is or

Serves 4 servings

Prep 10 minutes

Cook 25 minutes

Total 35 minutes

Jump to the recipe

Straightforward. Savory. One pan.

This blog is no stranger to sheet pan meals. I certainly LOVE them. As someone who cooks during the day as my job, I still cook dinner for everyone at the table only about every night. Sheet pan recipes are a no-brainer, after a long day, lazy girl or guys bff. And this particular recipe is SO incredibly straightforward, calls for basic ingredients and tastes better than any cashew chicken takeout I’ve ever had. The sauce is sweet and extremely savory, and Worth keeping the the toasty flavor and texture of the cashews mixed with the sweet bell pepper.

This gem of a recipe comes from my friend Jessica’s (How Sweet Eats) third cookbook Everyday Dinners. Let me only say, it’s a book for EVERYONE and you will find it filled with lots of satisfying recipes. I think what A regular here most is how Jessica included her 10-minute meal prep tips and tricks you can do in advance in order to pull of an unfussy and effortless dinner any night of the week. I’ve already bookmarked several recipes already – uh-hello, lemon butter chicken!

I only know straightforward to crave this book too!

To cook this Sheet Pan Cashew Chicken Set out:

soy sauce
honey
rice wine vinegar
toasted sesame oil
garlic (minced)
ginger (grated)
bell peppers
red onions
boneless, skinless chicken breasts
unsalted cashews
cooked rice – for serving
green onions – for serving
toasted sesame seeds – for serving

Preheat your oven to 425℉ (or 220℃).

In a bowl or jar, measure and add 1/2 cup soy sauce (I used light soy), 6 tablespoon honey, 2 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 3 chopped garlic cloves, 2 teaspoons freshly grated ginger.

Whisk well, making sure the honey is dissolved.

On a large, rimmed metal sheet pan, add your chopped vegetables. I had leftover red, orange and green bell pepper in the fridge from a previous recipe – but you can use any color you like. I left them on the large side as when vegetables roast they tend to shrink a bit.

Pour half of the sauce over top of the chopped veggies.

Toss to coat and roast for 15 minutes in your preheated oven.

Meanwhile, pour the remaining sauce over 1 pound (2 breasts) diced chicken.

Toss well to combine.

After the 15 minutes the veggies will be tender and simply starting to caramelize.

Use a spatula to scoot the veggies off to the side and add in the chicken and the sauce. Sprinkle the cashews over top.

Slip the pan back into the oven for 12 to 15 minutes or until the chicken is fully cooked. I rotated the pan to ensure even cooking.

Savory as is or served over rice – white, brown or cauliflower rice for a low-carb option. Top with sliced green onions and toasted sesame seeds.

Worth repeating how easily this dish comes together. Not to mention the aroma alone while it’s cooking is notable!

There are a lot more unfussy, flavor-packed everyday dinner recipes only like this in Jessica’s book.