Easy Sheet Pan Cashew Chicken Recipe For Busy Weeknights

I’m into Easy Family Sheet Pan Meals. This Sheet Pan Cashew Chicken pairs chicken thighs tossed with soy sauce, honey, garlic and ginger with broccoli, red bell pepper and carrots, finished with roasted cashews and sliced green onions. One pan handles it all, making dinner prep straightforward. Read on.

I keep this Sheet Pan Cashew Chicken in heavy rotation for nights when I’m wiped out but still want something that tastes like I actually tried. Chunky pieces of chicken thighs with crunchy cashews and bright red bell pepper plus broccoli make it colorful and fun to eat.

A mix of low sodium soy sauce, honey, garlic and fresh grated ginger gives sweet, salty, slightly sticky bites that disappear fast. It’s perfect as a One Pan Quick Dinner and a total win for Easy Family Sheet Pan Meals or Weeknight Dinner Easy Families Healthy.

I love the little pop from sliced green onions and sesame seeds.

Why I Like this Recipe

– I love how quick it is so dinner actually gets on the table when I’m running late
– I like that it all cooks on one pan so cleanup is way easier and I dont end up washing a sink full of stuff
– I enjoy the mix of textures, tender bits with little crunch, it keeps every bite interesting
– I appreciate that leftovers reheat well, perfect for lunches or lazy nights the next day

Ingredients

• Chicken thighs: Rich in protein and iron, more fat than breast, keeps the dish juicy.
• Honey: Adds natural sweetness and caramel notes, it’s mostly carbs so use sparingly.
• Soy sauce and hoisin: Give salty umami and sweet depth, adds sodium so watch it.
• Broccoli: High in fiber vitamin C and folate, gives crunch and bright color.
• Cashews: Provide healthy fats and some protein, add buttery crunch and richness.
• Red bell pepper: Sweet vitamin C rich, adds color and light natural sweetness low calorie.
• Sesame oil: Intense nutty aroma, tiny amount flavors big, not for high heat.
• Garlic and ginger: Give pungent zesty heat and aromatic lift, low calories high flavor.
• Cornstarch: Thickens sauce for glossy coating, pure carbs so use moderate amounts.

Ingredient Quantities

• 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1 inch pieces
• 2 tablespoons low sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil, plus extra for the pan
• 1 large red bell pepper, cut into 1 inch pieces
• 1 medium head broccoli, cut into florets (about 3 cups)
• 2 medium carrots, thinly sliced on the diagonal
• 1/2 cup unsalted roasted cashews
• 3 green onions, sliced for garnish
• 1 tablespoon sesame seeds (optional)
• Salt and black pepper to taste
• Cooked rice or noodles for serving (optional)

How to Make this

1. Preheat oven to 425°F (220°C). Line a rimmed sheet pan with foil or parchment and brush lightly with vegetable oil so things wont stick.

2. In a medium bowl whisk together 2 tablespoons soy sauce, hoisin, rice vinegar, sesame oil, honey, minced garlic and grated ginger. Spoon out and reserve about 3 tablespoons of this sauce for finishing later.

3. Add the chicken pieces to the remaining sauce, then sprinkle the cornstarch and 1 tablespoon vegetable oil over the chicken and toss until each piece is coated; season with a little salt and black pepper. The cornstarch helps the chicken get a bit crispy.

4. Toss the bell pepper, broccoli florets and sliced carrots with a drizzle of vegetable oil, a pinch of salt and pepper so they roast evenly. Dont crowd the pan or the veggies will steam.

5. Spread the chicken in a single layer on one side of the sheet pan and the vegetables on the other side. Roast on the middle rack for 10 minutes.

6. After 10 minutes give everything a quick stir or flip so pieces brown evenly, then return to the oven 8 to 12 more minutes until chicken is cooked through (165°F) and veggies are tender-crisp.

7. In the last 4 to 5 minutes of cooking scatter the unsalted roasted cashews on the pan so they toast lightly. Watch them close because nuts burn fast.

8. Remove the pan from the oven, pour the reserved sauce over the hot chicken and veggies and toss gently to coat. If you want a thicker glaze, transfer that sauce to a small pan, simmer 1 to 2 minutes to reduce, then toss.

9. Sprinkle sliced green onions and sesame seeds over everything, taste and add more salt or pepper if needed. Serve hot over cooked rice or noodles if you like.

Equipment Needed

1. Rimmed sheet pan (line with foil or parchment)
2. Silicone or pastry brush for oiling and glazing
3. Medium mixing bowl plus a small bowl for the sauce
4. Whisk or fork for mixing
5. Measuring cups and measuring spoons
6. Chef’s knife and cutting board
7. Tongs or a sturdy spatula for tossing and flipping
8. Instant read thermometer to check chicken (165°F)
9. Small saucepan if you want to reduce the reserved sauce for a thicker glaze

FAQ

Easy Sheet Pan Cashew Chicken Recipe For Busy Weeknights Substitutions and Variations

• Chicken thighs: swap for 1 1/2 lb boneless skinless chicken breasts, cut same size (cook a bit less if very lean). Or go meatless with 18-20 oz firm tofu — press it, cube it, toss with 1 tbsp cornstarch so it gets crispy on the sheet pan.
• Low sodium soy sauce: use equal parts regular soy sauce but taste for salt. For gluten free use tamari, or for a soy free option try coconut aminos (slightly sweeter, so you might cut the honey a little).
• Cornstarch: replace with equal parts arrowroot powder for a clear glossy sauce, or use 3-4 tbsp all purpose flour (mix into a slurry with water first) if that’s what you have on hand.
• Unsalted roasted cashews: swap for 1/2 cup chopped roasted almonds for similar crunch, or use 1/2 cup roasted sunflower seeds to make it nut free and still keep texture.

Pro Tips

1) Pat the chicken really dry before tossing with cornstarch and let it sit 8 to 15 minutes so the coating can set, that little wait makes a big difference for crispiness. Use an instant read thermometer to make sure pieces hit 165°F so you dont overcook trying to force browning.

2) Cut the veggies about the same size and dont crowd the pan, if theyre piled up they will steam not roast. If your pan looks full, use a second sheet or give carrots a head start since they take longer.

3) Reduce the reserved sauce on the stove to concentrate flavor and make it glossy, or thicken fast with a tiny cornstarch slurry if you want a clingy glaze. If it gets too sweet brighten it with a splash of rice vinegar or a squeeze of lime.

4) Toast cashews separately in a dry skillet for perfect crunch then add them at the very end so they dont burn or go soggy. Let the whole thing rest a few minutes after coming out of the oven then toss gently with sauce so everything stays crisp and saucy.