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Sheet Pan Cashew Chicken served over white rice in a bowl, topped with sesame seeds and green onions.
Linda

Sheet Pan Cashew Chicken

Sticky, savory chicken with crisp-tender vegetables and toasted cashews - all on one pan for easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1.5 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 large red bell pepper cut into 1-inch pieces
  • 2 cups broccoli florets about 1 small head
  • 1 tbsp toasted sesame oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper freshly ground
  • 0.75 cup roasted cashews
For the Sauce
  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar unseasoned
  • 1 tbsp honey
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1 tsp cornstarch

Equipment

  • Large rimmed baking sheet (18x13 inches)
  • Small Bowl (for sauce)
  • Tongs or spatula

Method
 

Prep
  1. In a small bowl, whisk together soy sauce, hoisin, rice vinegar, honey, garlic, ginger, and cornstarch until smooth. Set aside.
  2. Preheat oven to 425F. Line your largest rimmed baking sheet with parchment paper or foil for easy cleanup.
  3. Toss chicken thighs, bell pepper, and broccoli with sesame oil, salt, and pepper directly on the sheet pan. Spread everything in a single layer with space between pieces so they roast rather than steam.
  4. Roast for 12 minutes until chicken is mostly cooked through and vegetables are starting to char at the edges.
  5. Remove pan from oven, pour sauce evenly over everything, and toss quickly to coat. Scatter cashews on top. Return to oven for 8-10 minutes until sauce is bubbling and thickened, chicken reaches 165F, and cashews are toasted.
  6. Let rest 2 minutes, then serve hot over rice with any extra sauce from the pan spooned over top.

Notes

Chicken thighs stay juicier than breast meat and hold up better to high-heat roasting, but either works. For extra crispy edges, broil for the last 2 minutes - watch closely so the cashews do not burn. The sauce can be mixed up to 3 days ahead and refrigerated.