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Sheet Pan Cashew Chicken
A flavorful, quick, and wholesome weeknight dinner made on one pan! Tender chicken, colorful veggies, and roasted cashews are tossed in a sticky-sweet Asian-inspired sauce — all baked until caramelized and delicious. Minimal cleanup, big flavor!
Total Time Overview
Prep Time: 15 minutes
Cook Time: 20–22 minutes
Total Time: 35–40 minutes
Serves: 4
Ingredients
For the Chicken & Veggies
1 lb (450g) boneless chicken breast or thighs, cut into bite-size cubes
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium broccoli head, cut into small florets
1 medium onion, sliced (optional)
1 cup raw unsalted cashews
For the Sauce
1/4 cup soy sauce
3 tbsp hoisin sauce
2 tbsp rice vinegar (or lemon juice)
2 tbsp honey or brown sugar
2 tsp sesame oil
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp cornstarch + 2 tbsp water (slurry)
For Serving
Cooked rice or noodles
Sesame seeds
Green onions, sliced
Instructions
1. Preheat & Prep
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.
2. Mix the Sauce
In a bowl, whisk together
Soy sauce
Hoisin
Rice vinegar
Honey
Sesame oil
Garlic
Ginger
Set aside
3. Toss Chicken & Veggies
Spread the chicken and chopped veggies on the sheet pa
Pour half the sauce over them and toss everything to coat evenly.
Bake for 15 minutes
4. Add Cashews + Thicken Sauce
While it bakes, mix the cornstarch and water into the remaining sauce.
After 15 minutes, remove the pan, add the cashews, and drizzle the remaining sauce
Stir everything gently
Return to oven for 5–7 more minutes, or until chicken is fully cooked and sauce thickens.
5. Serve
Serve hot over white rice, brown rice, quinoa, or noodles.
Garnish with green onions and sesame seed Tips for Best Results
Cut chicken and veggies into similar sizes for even cooking.
Use raw cashews — roasted ones may burn.
Add chili flakes or sriracha for heat.
Thighs stay juicier than breasts
Q&A – Frequently Asked Questions
Q: Can I use frozen broccoli
A: Yes, but thaw it first and pat dry so it doesn’t release water and steam the dish.
Q: Can I substitute cashews
A: Almonds or peanuts work well if you prefer
Q: Can I make it gluten-free
A: Use tamari or gluten-free soy sauce and check that your hoisin is GF
Q: How do I make it spicy
A: Add sriracha, chili garlic aste, or red pepper flakes to the sauce.
Q: Can I meal prep this
A: Absolutely! It stores well in the fridge up to 4 days Nutrition (Approx per serving)
Calories: ~430
Protein: ~32g
Carbs: ~35g
Fat: ~18