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Sheet Pan Cashew Chicken and Vegetables

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.