This Sheet Pan Cashew Chicken is perfect for any night of the week. Peppers and onions roast first in your oven before adding the chicken and cashews, the end result being a saucy pan of deliciousness. Serve as is or with white, brown or cauliflower rice. This recipe will serve 2 to 4.

Sheet Pan Cashew Chicken

Easy. Delicious. One pan.

This blog is no stranger to sheet pan meals. I absolutely LOVE them. As someone who cooks during the day as my job, I still cook dinner for my family just about every night. Sheet pan recipes are a no-brainer, after a long day, lazy girl or guys bff. And this particular recipe is SO incredibly easy, calls for basic ingredients and tastes better than any cashew chicken takeout I’ve ever had. The sauce is sweet and extremely flavorful, and I love the the toasty flavor and texture of the cashews mixed with the sweet bell pepper.

Sheet Pan Cashew Chicken

This gem of a recipe comes from my friend Jessica’s (How Sweet Eats) third cookbook Everyday Dinners. Let me just say, it’s a book for EVERYONE and you will find it filled with lots of delicious recipes. I think what I love most is how Jessica included her 10-minute meal prep tips and tricks you can do in advance in order to pull of an easy and effortless dinner any night of the week. I’ve already bookmarked several recipes already – uh-hello, lemon butter chicken!

I just know you will love this book too!

ingredients for Sheet Pan Cashew Chicken

To Make This Sheet Pan Cashew Chicken You Will Need:

  • soy sauce
  • honey
  • rice wine vinegar
  • toasted sesame oil
  • garlic (minced)
  • ginger (grated)
  • bell peppers
  • red onions
  • boneless, skinless chicken breasts
  • unsalted cashews
  • cooked rice – for serving
  • green onions – for serving
  • toasted sesame seeds – for serving

sauce ingredients in cup

Preheat your oven to 425°.

In a bowl or jar, measure and add 1/2 cup soy sauce (I used light soy), 6 tablespoon honey, 2 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 3 chopped garlic cloves, 2 teaspoons freshly grated ginger. 

whisking to combine

Whisk well, making sure the honey is dissolved.

pouring half over veggies

On a large, rimmed metal sheet pan, add your chopped vegetables. I had leftover red, orange and green bell pepper in the fridge from a previous recipe – but you can use any color you like. I left them on the large side as when vegetables roast they tend to shrink a bit.

Pour half of the sauce over top of the chopped veggies.

tossing veggies in sauce

Toss to coat and roast for 15 minutes in your preheated oven.

adding remaining sauce to chicken

Meanwhile, pour the remaining sauce over 1 pound (2 breasts) diced chicken.

toss chicken in sauce

Toss well to combine.

roasted veggies

After the 15 minutes the veggies will be tender and just starting to caramelize.

scoot veggies to side and add chicken and cashews

Use a spatula to scoot the veggies off to the side and add in the chicken and the sauce. Sprinkle the cashews over top.

Slip the pan back into the oven for 12 to 15 minutes or until the chicken is fully cooked. I rotated the pan to ensure even cooking.

Once the chicken is cooked, toss everything together on the sheet pan.

garnish with toasted sesame seeds and green onions

Delicious as is or served over rice – white, brown or cauliflower rice for a low-carb option. Top with sliced green onions and toasted sesame seeds.

Sheet Pan Cashew Chicken

You will love how easily this dish comes together. Not to mention the aroma alone while it’s cooking is incredible! 

There are a lot more easy, delicious everyday dinner recipes just like this in Jessica’s book.

Click Here to find where you can buy her book!

Sheet Pan Cashew Chicken

Enjoy! And if you give this Sheet Pan Cashew Chicken recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Sheet Pan Cashew Chicken

Sheet Pan Cashew Chicken
Yield: Serves 2 to 4

Sheet Pan Cashew Chicken

This Sheet Pan Cashew Chicken is perfect for any night of the week. Peppers and onions roast first in your oven before adding the chicken and cashews, the end result being a saucy pan of deliciousness. Serve as is or with white, brown or cauliflower rice.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1/2 cup soy sauce
  • 6 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • 3 garlic cloves, minced
  • 2 teaspoons ginger, grated
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 red onion, chopped
  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup raw unsalted cashews
  • cooked brown or white rice, for serving
  • chopped fresh green onions or chives, for serving
  • toasted sesame seeds, for serving


  1. Preheat the oven to 425°.
  2. In a bowl, whisk together the soy sauce, honey, vinegar, sesame oil, garlic and ginger.
  3. Place the bell peppers and onions on a baking sheet and cover them with half of the sauce. Toss well. Roast in the oven for 15 minutes. Meanwhile, place the chicken in a bowl and cover it with the remaining sauce.
  4. After 15 minutes, push all the vegetables to one side. Place the chicken pieces in the marinade on the baking sheet. Add the cashews as well. Roast for 12 to 15 minutes, until the chicken is fully cooked.
  5. Toss everything together on the sheet before serving. Serve over rice and sprinkle with green onions and toasted sesame seeds.



Make the sauce a head of time and store it in the fridge.

Chop the vegetables and the chicken and store separately in sealed containers in the fridge.

You can cook the rice the day before and keep it in the fridge.


Leftovers are wonderful and stay great in the fridge for 2 to 3 days.

Recipe From Everyday Dinners by Jessica Merchant.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 594Total Fat: 29gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 51mgSodium: 1806mgCarbohydrates: 59gFiber: 4gSugar: 32gProtein: 30g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.