SHEET PAN CASHEW CHICKEN
on May 04, 2025, Updated Jun 08, 2025
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This meal is like a stir fry but doesn’t require you to stand over the hot stove! Add the chicken, veggies, and salted cashews to the Asian marinade, pour everything onto the sheet pan, and 30 minutes later you have a delicious, healthy dinner that’s ready to be devoured!
Sheet pan dinners are great to turn to during hectic weeknights when you have no time except to throw everything on a baking pan and place it in the oven.
This Sheet Pan Cashew Chicken is bound to become a regular recipe on your menu!
Whisk the sauce ingredients, and add the chicken and vegetables of choice. Place everything on a single sheet pan and bake. It’s a foolproof dinner that turns out delicious every time.
Sheet pan meals also include all the components of a nutritious meal. The chicken is full of protein while the vibrant veggies are sources of healthy carbs and antioxidants.
This meal is great served over a bed of precooked rice, but you could also serve it alongside mixed greens or by itself if you’re really in a rush.
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So go ahead and bookmark this recipe for your next meal-planning session.
You’re going to love it. Enjoy!
Ingredients for Baked Cashew Chicken
If you’re a fan of stir fry, then chances are you have most of these ingredients already in your pantry and fridge. Here’s what you’ll need for this super simple sheet pan supper.
- Bone Broth: Chicken bone broth is nutrient-rich and full of collagen. You can swap in regular veggie or chicken broth as well.
- Tamari: This gluten-free soy sauce alternative adds an Asian flare. Coconut aminos are also a good option if you’re gluten-free or regular soy sauce works too.
- Honey: This natural sweetener helps the chicken get its golden brown color.
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Pin It- Apple Cider Vinegar: A bit of acid helps tenderize the chicken as it cooks.
- Sesame Oil: This adds to the Asian vibes and that deep nutty flavor.
- Fish Sauce: Beware, fish sauce is a potent ingredient so you just need a little. You can omit it if you don’t have it, although it does add a nice umami taste.
- Garlic and Ginger: Necessary aromatics in almost every Asian-inspired dish!
- Red Pepper Flakes: Add more if you like it spicy or less if you’re heat sensitive or serving this to kids.
- Arrowroot Starch: This key ingredient helps thicken the sauce. Cornstarch or tapioca starch are good swaps here.
- Chicken: I chose boneless, skinless chicken thighs and cut them into bite-size pieces. Regular chicken breasts can also be used if you prefer.
- Veggies: A red bell pepper, zucchini, broccoli, and snow peas are a great combo, but use whatever you have in your fridge! This is great for a fridge clean-out meal.
- Cashews: The roasted and salted cashews soak up all the delicious flavors of the marinade.
- Rice: This recipe is best served over a bed of prepared rice.
Recipe Tip
Keep a bag of frozen, precooked rice in your freezer for busy weeknights!
How to Make Sheet Pan Cashew Chicken
In a large bowl, whisk all of the sauce ingredients (bone broth, tamari, honey, apple cider vinegar, sesame oil, fish sauce, garlic, ginger, red pepper flakes, and arrowroot starch), making sure the arrowroot starch is totally dissolved and incorporated.
Add the chicken, veggies, and cashews to the bowl of sauce, stirring to coat. Set aside and allow chicken and veggies to marinate in the sauce while you preheat the oven to 425°F.
Once the oven is to temperature, give the mixture one more stir and pour the chicken, veggies, and sauce onto a sheet pan and spread into an even layer.
Bake for 15 minutes, toss, and bake for an additional 10 to 15 minutes.
Remove and serve the chicken, veggies, and sauce over cooked rice. Enjoy!
Other Sheet Pan Chicken Suppers:
- Sheet Pan Balsamic Chicken and Root Vegetables
- Oven Baked Barbecue Chicken Thighs
- Honey Garlic Chicken Drumsticks
- Mediterranean Chicken, Artichokes, and Potatoes
- Saucy Ginger Chicken and Broccoli
SHEET PAN CASHEW CHICKEN
Ingredients
For the Sauce:
- ¾ cup chicken bone broth
- ⅓ cup tamari
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, finely minced or grated
- ¼ teaspoon crushed red pepper flakes (optional if you don't like spice)
- 1 heaping tablespoon arrowroot starch
For the Cashew Chicken:
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large red bell pepper, large diced
- 1 small zucchini, large diced
- 1 small crown of broccoli, cut into florets
- 1 cup snap peas
- 1 cup roasted and salted cashews
For Serving:
- Prepared rice
Instructions
- In a large bowl, whisk all of the sauce ingredients (bone broth, tamari, honey, apple cider vinegar, sesame oil, fish sauce, garlic, ginger, red pepper flakes, and arrowroot starch), making sure the arrowroot starch is totally dissolved and incorporated.
- Add the chicken, veggies, and cashews to the bowl of sauce, stirring to coat. Set aside and allow chicken and veggies to marinate in the sauce while you preheat the oven to 425°F.
- Once the oven is to temperature, give the mixture one more stir and pour the chicken, veggies, and sauce onto a sheet pan and spread into an even layer.
- Bake for 15 minutes, toss, and bake for an additional 10 to 15 minutes.
- Remove and serve the chicken, veggies, and sauce over cooked rice. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
