Name: Sheet Pan Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 1/4 cup soy sauce (low sodium optional); 1 tbsp rice wine vinegar; 1 tbsp sesame oil (toasted or regular); 2 cloves garlic, minced; 1 tsp grated fresh ginger; 2 boneless, skinless chicken breasts, diced; 1 red bell pepper, sliced; 1 orange bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, sliced; 3/4 cup raw cashews; Optional toppings: sliced green onions or chives, toasted sesame seeds

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When I need a dinner that’s colorful, flavorful, and easy to clean up, I go straight to this Sheet Pan Cashew Chicken. It’s packed with tender chicken, roasted veggies, and crunchy cashews, all tossed in a savory-sweet marinade. Whether I’m feeding my family or meal prepping for the week, this dish always delivers.

Why You’ll Love This Recipe

I love how simple and satisfying this recipe is. Everything roasts together on one sheet pan, making cleanup a breeze. The soy-ginger marinade gives the chicken and vegetables a deep, rich flavor, while the cashews toast up beautifully in the oven. It’s healthy, customizable, and pairs perfectly with rice or cauliflower rice. This is one of those dinners I actually look forward to eating again the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the marinade:

Soy sauce (low sodium if preferred)
Rice wine vinegar
Sesame oil (regular or toasted)
Garlic, minced
Fresh ginger, grated

For the main dish:

2 boneless, skinless chicken breasts, diced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
¾ cup raw cashews

Optional toppings:

Sliced green onions or chives
Toasted sesame seeds

Directions

Preheat the oven:
I start by preheating the oven to 400°F and lining a sheet pan with parchment paper for easy cleanup.
Make the marinade:
In a bowl, I whisk together soy sauce, rice vinegar, sesame oil, garlic, and ginger. It should smell rich and fragrant.
Marinate the chicken:
I add the diced chicken to the marinade and let it sit while I prep the vegetables—at least 10 minutes is ideal.
Assemble the sheet pan:
I spread the bell peppers, red onion, and marinated chicken evenly on the sheet pan. I drizzle any remaining marinade over everything, then sprinkle the raw cashews on top.
Roast:
I roast the pan for 25–30 minutes, stirring halfway through to make sure the chicken cooks evenly and the cashews toast without burning.
Serve:
I top everything with sliced green onions and sesame seeds and serve it warm over rice, brown rice, or cauliflower rice.

Servings and timing

This recipe serves 4. It takes 15 minutes to prep and 30 minutes to cook, for a total of 45 minutes from start to finish.

Variations

I switch things up often with this recipe:

Different veggies: Broccoli, zucchini, or snap peas all roast beautifully here.
Make it vegetarian: I replace the chicken with cubed tofu or a can of drained chickpeas.
Spice it up: A pinch of cayenne or red pepper flakes adds heat to the marinade.
Add sweetness: A teaspoon of honey or maple syrup gives the sauce a touch of sweetness that balances the saltiness.

storage/reheating

Storage:
I store leftovers in airtight containers in the fridge for up to 4 days. It’s great for meal prep.

Reheating:
I reheat in the microwave or in a skillet over medium heat until warmed through. The cashews stay crunchy if I don’t overheat them.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I’ve used boneless, skinless thighs for a juicier result. I just cut them into similar-sized pieces for even cooking.

Do I need to toast the cashews first?

Nope! The cashews toast right on the pan as everything roasts. They come out golden and crisp without any extra steps.

Can I make this ahead of time?

Yes, I often marinate the chicken and slice the veggies ahead. Then I assemble everything on the pan and roast just before serving.

What kind of rice pairs best with this?

I love serving it over jasmine rice or brown rice, but cauliflower rice keeps it light and low-carb.

Can I double the recipe?

Definitely. I use two sheet pans and rotate them halfway through baking if I’m doubling the amount.

Conclusion

Sheet Pan Cashew Chicken is a dinner I make on repeat because it’s fast, flavorful, and totally satisfying. The savory marinade, crisp vegetables, and roasted cashews make every bite a little different and completely delicious. Whether I’m prepping ahead or feeding a hungry group, this recipe makes weeknight cooking something to look forward to.