Savory Sheet Pan Cashew Chicken

This Savory Sheet Pan Cashew Chicken came on a busy weekday evening when the fridge looked more like a collection of odds and ends than a meal. A few bell peppers, a lonely red onion, some chicken breasts, and a jar of unsalted cashews that was about it.

As I began chopping the vegetables, the kitchen filled with that sweet aroma of fresh bell pepper and garlic. The marinade, rich with soy sauce, honey, and sesame oil, coated the chicken perfectly glossy and fragrant. The sound of the sizzling sheet pan was enough to make me hungry all over again.

Dinner came together effortlessly. No need for a wok, no piles of dishes just one pan, bursting with caramelized chicken and roasted vegetables. When I pulled it out of the oven, the cashews had turned golden and crunchy, mingling with the glaze to create something extraordinary.

It’s one of those meals that feels restaurant quality yet fits easily into a busy home cook’s routine.The contrast the tender chicken, the crisp vegetables, the nutty crunch. It’s balanced, wholesome, and quick enough for a weeknight dinner but elegant enough to share when guests drop by unexpectedly.

Short Description

A colorful and flavorful one pan dinner featuring tender marinated chicken, roasted bell peppers, red onion, and crunchy cashews all caramelized to perfection in a savory honey soy glaze.

Key Ingredients

For the Chicken and Vegetables:

• 1 pound boneless, skinless chicken breasts, cut into bite sized pieces
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 red onion, diced
• 1 cup unsalted cashews

For the Marinade:

• ¼ cup soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste

For Garnishing:

• Fresh cilantro, for garnish

Tools Needed

• Large mixing bowl
• Whisk
• Sheet pan
• Parchment paper or nonstick spray
• Measuring cups and spoons
• Spatula or tongs

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 400°F (200°C). Preheating ensures the chicken and vegetables roast evenly and develop a slightly crisp edge instead of steaming.

Step 2: Make the Marinade
In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. The mixture should be smooth and aromatic this will serve as both your marinade and a glaze.

Step 3: Marinate the Chicken
Add the bite sized chicken pieces to the bowl, making sure they’re evenly coated. Let the chicken sit for at least 15 minutes. For deeper flavor, you can refrigerate and marinate for up to 1 hour.

Step 4: Prepare the Sheet Pan
Line a sheet pan with parchment paper or lightly grease it. Spread out the chicken, red and green bell peppers, and red onion in a single layer.

Step 5: Add Seasoning
Drizzle any remaining marinade over the mixture. Sprinkle a small amount of salt and pepper to enhance the flavor balance.

Step 6: Bake the Chicken and Vegetables
Bake for 20 minutes, then remove from the oven and give everything a gentle toss with a spatula.

Step 7: Add the Cashews
Scatter the unsalted cashews over the chicken and vegetables. Return the sheet pan to the oven and bake for another 10–15 minutes, until the chicken is fully cooked and lightly caramelized. The cashews should be golden and crunchy.

Step 8: Serve and Garnish
Remove from the oven, sprinkle with fresh cilantro, and serve immediately over steamed rice, quinoa, or cauliflower rice for a lighter option.

Why You’ll Love This Recipe

One pan meal means minimal cleanup.

Naturally high in protein and packed with colorful vegetables.

Crunchy, sweet, and savory flavors balanced in every bite.

Perfect for meal prep or quick weeknight dinners.

Customizable  you can easily adjust the heat, sweetness, or vegetables.

Mistakes to Avoid & Solutions

Mistake 1: Overcrowding the sheet pan.
Solution: Use two pans if needed. Crowding traps moisture and prevents proper browning.

Mistake 2: Forgetting to stir halfway through baking.
Solution: Stir at the 20 minute mark to coat everything evenly and avoid burnt edges.

Mistake 3: Adding cashews too early.
Solution: Add them near the end so they stay crisp and don’t burn.

Mistake 4: Using salted cashews.
Solution: Always use unsalted cashews, or the dish can turn overly salty.

Mistake 5: Over marinating the chicken.
Solution: Keep marinating time under 1 hour if using soy sauce, as it can make the chicken too dark or tough.

Serving and Pairing Suggestions

Serve over steamed jasmine rice or brown rice for a satisfying meal.

Pair with Asian style cucumber salad for a refreshing contrast.

Drizzle a bit of sriracha or chili oil if you love heat.

Serve family style in the center of the table for easy sharing.

For drinks, pair with iced green tea or light white wine like Riesling.

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Freeze: Freeze in portions for up to 1 month.

Reheat: Warm in a skillet over medium heat for best texture, or microwave for 1–2 minutes.

Refresh: Add a splash of soy sauce or a drizzle of sesame oil before serving to revive flavors.

FAQs

1. Can I use chicken thighs instead of chicken breasts?
Yes, boneless chicken thighs work beautifully and stay juicy after roasting.

2. Can I substitute cashews with another nut?
Absolutely try peanuts or almonds for a similar crunch and nutty flavor.

3. How do I make this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce.

4. Can I add more vegetables?
Yes! Broccoli, zucchini, or snap peas make great additions. Just ensure even cutting so they cook properly.

5. How do I know the chicken is fully cooked?
Check that the internal temperature reaches 165°F (74°C) and the meat is no longer pink inside.

Tips & Tricks

Toss vegetables in the marinade just before baking for extra flavor.

Line the pan with parchment for easy cleanup.

Double the sauce ingredients if you prefer a saucier finish.

Add a sprinkle of sesame seeds before serving for a subtle nutty touch.

If you enjoy spice, stir in a teaspoon of chili garlic sauce to the marinade.

Recipe Variations

Spicy Cashew Chicken
Add 1 tablespoon chili paste or ½ teaspoon red pepper flakes to the marinade. The result is a sweet heat balance that pairs perfectly with jasmine rice.

Teriyaki Cashew Chicken
Swap honey for ¼ cup teriyaki sauce, reduce soy sauce to 2 tablespoons, and skip rice vinegar. Bake as directed for a glossy, umami rich flavor.

3. Vegan Cashew Stir Roast
Replace chicken with extra firm tofu cubes. Pat dry, marinate, and bake at 400°F for 25 minutes, adding vegetables and cashews halfway through.

4. Citrus Ginger Cashew Chicken
Add 2 tablespoons orange juice and 1 teaspoon orange zest to the marinade for a bright, citrusy twist.

Final Thoughts

This savory Sheet Pan Cashew Chicken turned out to be more than just a quick dinner it’s a harmony of color, flavor, and texture that never disappoints. The caramelized edges of the chicken, the roasted bell peppers, and the satisfying crunch of the cashews create a meal that feels both comforting and vibrant.

With one pan and a handful of everyday ingredients, you get a meal that satisfies every craving sweet, salty, and savory in one bite. I often find myself appreciating the way the aroma fills the kitchen as the glaze thickens in the oven, hinting that dinner is nearly ready.