Sheet Pan Cashew Chicken and Vegetables | The Next Recipes

This Sheet Pan Cashew Chicken and Vegetables is the ultimate easy weeknight dinner — tender chicken, crisp veggies, and a savory-sweet sauce roasted to perfection from The Next Recipes.

Introduction

Looking for a weeknight meal that’s fast, flavorful, and full of texture? This Sheet Pan Cashew Chicken and Vegetables recipe is exactly what your dinner routine needs. Juicy chicken bites, crunchy cashews, and colorful vegetables all roasted in a rich, homemade Asian-inspired sauce — all on one pan!

At The Next Recipes, we love taking takeout favorites and transforming them into easy, oven-baked dinners that anyone can make. This recipe gives you the satisfying taste of restaurant-style cashew chicken without the hassle of stir-frying or deep-frying. It’s healthier, lighter, and packed with fresh, bold flavors.

Whether you’re meal prepping for the week or cooking a family dinner, this sheet pan chicken recipe will quickly become a household favorite.

Ingredients for Sheet Pan Cashew Chicken and Vegetables

For the Chicken and Vegetables:

• 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small broccoli crown, cut into florets
• 1 cup snap peas or snow peas
• 1 small red onion, chopped
• ¾ cup unsalted roasted cashews
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Sauce:

• ¼ cup low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

These simple ingredients combine to create a perfectly balanced dish — sweet, savory, nutty, and a little tangy, just like your favorite takeout cashew chicken.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly coat it with oil to prevent sticking.

Step 2: Prepare the Sauce

In a medium bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, garlic, and ginger. If you prefer a thicker glaze, whisk in the cornstarch-water mixture until smooth.

Step 3: Coat the Chicken and Vegetables

In a large bowl, combine the chicken pieces and vegetables (bell peppers, broccoli, onion, and snap peas). Drizzle with olive oil and half of the sauce mixture. Toss everything well to coat evenly.

Step 4: Arrange on the Sheet Pan

Spread the chicken and vegetables evenly on the prepared sheet pan. Make sure everything is in a single layer — this helps everything roast evenly and crisp up nicely.

Step 5: Roast Until Golden

Place the pan in the oven and roast for 18–22 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

Stir once halfway through to ensure even cooking.

Step 6: Add the Cashews

In the final 5 minutes of roasting, sprinkle the cashews over the pan. They’ll toast perfectly and become even crunchier.

Step 7: Toss with Remaining Sauce

Once the chicken and veggies are done, drizzle the remaining sauce over the top. Toss gently to coat everything in that delicious glaze.

Serving Suggestions

This Sheet Pan Cashew Chicken and Vegetables is as versatile as it is flavorful. Try these serving ideas:

• Serve with Rice: White rice, brown rice, or jasmine rice all work perfectly to soak up the sauce.
• Try with Noodles: Toss with lo mein or rice noodles for a hearty meal.
• Low-Carb Option: Serve over cauliflower rice or with lettuce wraps.
• Meal Prep: Divide into containers for easy grab-and-go lunches.
• Family Dinner: Serve straight from the pan for a fun, casual dinner everyone will love.

Sheet Pan Cashew Chicken and Vegetables

This Sheet Pan Cashew Chicken and Vegetables is a quick, flavorful, and healthy dinner made all on one pan! Juicy chicken pieces are roasted with crisp vegetables and tossed in a savory-sweet Asian-style sauce, then topped with crunchy cashews. Perfect for busy weeknights, meal prep, or when you want a takeout-style meal at home — fast, easy, and delicious!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 Servings

Course: Dinner, Main Course

Cuisine: American, Asian-Inspired

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

• For the Chicken & Vegetables
• 1 ½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 2 cups broccoli florets
• 1 cup snap peas or green beans
• 1 tbsp olive oil
• Salt & pepper to taste
• For the Sauce
• ¼ cup soy sauce or tamari for gluten-free
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 2 cloves garlic minced
• 1 tsp fresh grated ginger optional
• 1 tsp sesame oil
• For Garnish
• ½ cup roasted unsalted cashews
• 1 tbsp sesame seeds optional
• 2 green onions chopped

Equipment

• Large sheet pan
• Parchment paper or foil
• Mixing bowl
• Whisk
• Knife & cutting board
• Spatula or tongs

Method

 

1. Preheat Oven
2. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
3. Make the Sauce
4. In a small bowl, whisk together soy sauce, hoisin, rice vinegar, honey, garlic, ginger, and sesame oil.
5. Toss Chicken & Veggies
6. In a mixing bowl, combine chicken and vegetables. Drizzle with olive oil and half of the sauce; toss until evenly coated.
7. Bake
8. Spread mixture evenly on the sheet pan. Roast for 15–20 minutes, stirring halfway through, until chicken is cooked through and veggies are tender-crisp.
9. Add Cashews & Finish
10. Remove pan from oven, drizzle with the remaining sauce, and toss in roasted cashews. Stir gently to coat everything evenly.
11. Serve
12. Garnish with sesame seeds and chopped green onions. Serve warm over steamed rice or noodles.

Notes

For extra crunch, toast the cashews before adding them.

Swap veggies with what you have — zucchini, carrots, or onions work great.

Double the sauce for a more “stir-fry style” dish.

Stores well for meal prep — keeps in the fridge up to 4 days.

Why You’ll Love This Recipe

• One Pan, Zero Stress: Minimal prep and cleanup make it perfect for busy nights.
• Better Than Takeout: Healthier, fresher, and just as flavorful.
• Perfect Balance of Flavors: Sweet, savory, and nutty — with tender chicken and crispy veggies.
• Meal-Prep Friendly: Stores and reheats beautifully for easy lunches or dinners.
• Customizable: Use your favorite vegetables or protein alternatives.

This recipe proves that healthy cooking can be easy, fast, and downright delicious.

Tips for Perfect Sheet Pan Cashew Chicken

• Cut ingredients evenly: This ensures everything cooks at the same rate.
• Don’t overcook the veggies: Roast just until tender-crisp for the best texture.
• Add cashews near the end: Keeps them from burning and preserves their crunch.
• Adjust the sweetness: Use more or less honey to fit your taste.
• Double the sauce: If you like extra glaze for serving over rice, make 1½ times the sauce recipe.

FAQ

Conclusion with Call-to-Action

This Sheet Pan Cashew Chicken and Vegetables is the perfect combination of convenience and flavor — a one-pan wonder that makes dinner both simple and exciting. With tender chicken, roasted vegetables, and a glossy, flavorful sauce, every bite is bursting with taste and texture.

It’s quick enough for weeknights and impressive enough for guests. Try it tonight, and see why it’s one of the most-loved sheet pan chicken recipes on The Next Recipes.

Don’t forget to leave a comment, share your twist, and explore more healthy sheet pan dinners and Asian-inspired recipes on our site — where comfort meets simplicity in every dish.