If you’re on the hunt for a quick, flavorful dinner that basically makes itself, I have to share Jessica’s Sheet Pan Cashew Chicken Recipe with you. This dish is a total game-changer when you want something cozy and comforting without standing over the stove all night. The mix of sweet honey, savory soy sauce, and a zing of ginger paired with crunchy cashews keeps it interesting every single time.
I love this recipe because it comes together on just one pan, meaning less mess and more time to relax. Whether you’re feeding family on a busy weeknight or impressing friends with minimal fuss, you’ll find that Jessica’s Sheet Pan Cashew Chicken Recipe hits all the right notes – easy prep, bold flavors, and a crowd-pleasing finish!
Why You’ll Love This Recipe
- One-Pan Wonder: You’ll save time on both cooking and cleanup with everything roasting together.
- Perfectly Balanced Flavors: The sweet, salty, and nutty sauce complements the chicken and veggies beautifully.
- Customizable and Colorful: Bright bell peppers add not only flavor but gorgeous visuals to your plate.
- Family-Friendly: My loved ones go crazy for this dish – it’s always a hit at our dinner table.
Ingredients You’ll Need
The ingredients combine to bring out a vibrant and mouthwatering dish. Most of them you probably have in your pantry, and they work together in harmony for that signature tangy, nutty flavor.
- Soy sauce: I recommend using low-sodium if you want to keep salt in check without losing the umami punch.
- Honey: Adds the perfect touch of sweetness that balances the savory notes.
- Rice wine vinegar: This brings a subtle acidity to brighten the sauce.
- Toasted sesame oil: The toasted version adds extra depth, but plain sesame oil works in a pinch.
- Garlic: Fresh minced garlic really makes the sauce pop with flavor.
- Fresh ginger: Grated ginger adds a lovely zing and warmth you’ll notice in every bite.
- Bell peppers (red, orange, yellow): Using all three colors not only looks stunning but adds layers of sweetness and crunch.
- Red onion: Adds a gentle bite and caramelizes beautifully in the oven.
- Boneless, skinless chicken breasts: Cut into bite-sized pieces for quick roasting and easy eating.
- Raw unsalted cashews: For that signature crunch and buttery flavor throughout the dish.
- Cooked rice: I often go for brown rice for fiber, but white rice works just as well to soak up every bit of sauce.
- Chopped scallions or chives: A fresh garnish that adds a pop of color and mild onion flavor.
- Toasted sesame seeds: These little seeds are my secret sprinkle to finish off the dish beautifully.
Variations
Once I nailed the basic Jessica’s Sheet Pan Cashew Chicken Recipe, I started playing around with swaps and tweaks to suit different moods and dietary needs. Feel free to make this recipe your own!
- Veggie Swap: I sometimes swap in broccoli or snap peas for bell peppers when those are out of season, and it’s just as delicious.
- Protein Options: Using boneless skinless chicken thighs keeps it juicy if you prefer dark meat.
- Spice it Up: Adding a pinch of red pepper flakes or a splash of sriracha to the marinade gives it a nice heat kick without overwhelming the flavors.
- Gluten-Free: Just substitute tamari for soy sauce and make sure your other ingredients are gluten-free certified for a safe version.
How to Make Jessica’s Sheet Pan Cashew Chicken Recipe
Step 1: Whisk Together the Sauce
Start by combining soy sauce, honey, rice wine vinegar, toasted sesame oil, minced garlic, and freshly grated ginger in a medium bowl. I like to whisk this vigorously to make sure the honey dissolves evenly and the ginger distributes well. This sauce is the heart of the dish—full of flavor, balanced sweet and tangy notes that marry perfectly with chicken and veggies.
Step 2: Roast the Veggies
Arrange the chopped bell peppers and red onion on a large baking sheet. Pour half the sauce over the veggies and toss them well to coat every piece. Roasting at 425°F (220°C) for 15 minutes helps develop sweetness and softens them just right while keeping some crunch. This pre-roast is key because the veggies and chicken cook at slightly different rates.
Step 3: Marinate and Add Chicken & Cashews
While your veggies roast, toss the cut-up chicken breasts in the remaining half of the sauce to marinate. After the first 15 minutes, push the roasted veggies to one side of the baking sheet and spread the chicken pieces out on the empty space. Scatter the raw cashews around, then return the whole pan to the oven. Roast for another 12-15 minutes until the chicken is cooked through and juicy.
Step 4: Final Toss and Serve
Once everything is out of the oven, toss the chicken, cashews, and veggies together right on the sheet pan so all those lovely flavors mingle. Serve over freshly cooked rice and sprinkle chopped scallions and toasted sesame seeds on top for a little bright, nutty finish. Trust me, that final touch adds so much to the presentation and flavor!
Pro Tips for Making Jessica’s Sheet Pan Cashew Chicken Recipe
- Don’t Overcrowd the Pan: Giving the chicken and veggies room to roast helps them caramelize instead of steam.
- Cut Uniform Pieces: Make sure your chicken and veggies are roughly the same size so everything cooks evenly.
- Use Fresh Ginger: Freshly grated ginger adds a brightness that powders just can’t replicate.
- Add Cashews Later: Adding nuts midway through cooking keeps them toasted and crunchy instead of soggy.
How to Serve Jessica’s Sheet Pan Cashew Chicken Recipe
Garnishes
I always top this dish with chopped scallions or chives and a sprinkle of toasted sesame seeds. These simple garnishes bring freshness, a subtle onion bite, and an extra layer of texture that uplifts the whole plate. Sometimes I toss on a handful of fresh cilantro for a little herbaceous zing, too.
Side Dishes
I love serving Jessica’s Sheet Pan Cashew Chicken Recipe over brown rice – it offsets the rich sauce nicely with some nuttiness of its own. For variety, jasmine or basmati rice also works beautifully. Roasted or steamed greens like broccoli or bok choy make a perfect, simple addition if you want to sneak in extra veggies.
Creative Ways to Present
If you’re hosting a casual dinner party, I like arranging the chicken and veggies artfully on a serving platter, garnished with the scallions and sesame seeds. You can even serve it family-style with little bowls of rice and extra sauce on the side so everyone can customize their plate. It adds a fun, interactive element to the meal.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they usually keep well for up to 3 days. The sauce soaks into the chicken and veggies overnight, making them even tastier the next day. Just make sure to cool everything before sealing to keep freshness intact.
Freezing
Jessica’s Sheet Pan Cashew Chicken Recipe freezes nicely if you want to save some for later. I recommend freezing the chicken and veggies separately from the rice for best texture. When sealing, use freezer-safe bags or containers, and it should keep in the freezer for up to 2 months.
Reheating
To reheat, I prefer warming leftovers on a baking sheet in the oven to keep the chicken juicy and the cashews crisp. You can also microwave it gently, adding a splash of water or broth to keep things moist, but the oven method definitely yields better texture and flavor.
FAQs
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Can I use chicken thighs instead of breasts for Jessica’s Sheet Pan Cashew Chicken Recipe?
Absolutely! Chicken thighs are juicier and can add more richness to the dish. Just keep an eye on the cooking time since thighs may cook slightly faster or slower depending on their size.
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Do I have to use all three colors of bell peppers?
Nope! While the three colors add beautiful visual appeal and balanced sweetness, you can use whatever bell peppers you have on hand or even substitute with other vegetables like zucchini or broccoli.
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Is this recipe gluten-free?
The traditional recipe uses soy sauce which contains gluten, but you can easily make it gluten-free by swapping soy sauce with tamari or a gluten-free soy sauce alternative.
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Can I prepare this recipe ahead of time?
You can chop the veggies and marinate the chicken the day before to save time, but I recommend roasting fresh to keep the ingredients vibrant and textures perfect.
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What’s the best rice to serve with Jessica’s Sheet Pan Cashew Chicken Recipe?
Brown rice adds a nice nutty balance and extra fiber, but jasmine or basmati white rice cooks up fluffy and fragrant, pairing well too. It really depends on your preference.
Final Thoughts
Jessica’s Sheet Pan Cashew Chicken Recipe feels like a warm hug after a busy day in my kitchen. It’s reliable, super tasty, and never fails to impress anyone I serve it to — including picky eaters! If you’re looking for a meal that’s easy, colorful, and full of flavor without all the fuss, you absolutely have to try this one. Trust me, once you make it, it’ll become a staple in your rotation.
Print
Jessica’s Sheet Pan Cashew Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Description
Jessica’s Sheet Pan Cashew Chicken is a vibrant and flavorful one-pan meal combining tender chicken breast pieces with colorful bell peppers, red onion, and crunchy cashews, all coated in a savory-sweet soy-honey sesame sauce. Roasted to perfection in the oven, this easy sheet pan recipe makes a delightful and wholesome dinner served over rice, garnished with fresh scallions and toasted sesame seeds for added texture and taste.
Ingredients
Sauce
- 1/3 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons toasted sesame oil (or regular sesame oil)
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
Vegetables & Chicken
- 1 red bell pepper, chopped into large chunks
- 1 orange bell pepper, chopped into large chunks
- 1 yellow bell pepper, chopped into large chunks
- 1 red onion, chopped into large chunks
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup raw unsalted cashews
For Serving
- Cooked brown or white rice
- Chopped fresh scallions or chives, for topping
- Toasted sesame seeds, for topping
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the ingredients perfectly and evenly on the sheet pan.
- Prepare Sauce: In a bowl, whisk together the soy sauce, honey, rice wine vinegar, toasted sesame oil, minced garlic, and freshly grated ginger until fully combined and smooth, creating a flavorful marinade and glaze.
- Toss Vegetables: Place the chopped red, orange, and yellow bell peppers along with the red onion on a large baking sheet. Pour half of the prepared sauce over the vegetables and toss well to coat evenly. Spread them out to roast.
- Roast Vegetables: Roast the vegetables in the preheated oven for 15 minutes, allowing them to soften and develop roasted sweetness.
- Marinate Chicken: While the vegetables roast, place the cut chicken breast pieces into a bowl and coat them with the remaining half of the sauce. Set aside briefly to absorb flavors.
- Add Chicken and Cashews: After the vegetables have roasted, push them to one side of the sheet pan. Arrange the marinated chicken pieces beside the vegetables and scatter the raw unsalted cashews on the pan as well.
- Final Roast: Return the sheet pan to the oven and roast everything together for an additional 12 to 15 minutes, or until the chicken is fully cooked through and cashews are lightly toasted.
- Toss and Serve: Remove the sheet pan from the oven and gently toss the chicken, vegetables, and cashews together on the pan to evenly distribute flavors. Serve the cashew chicken mixture hot over cooked brown or white rice.
- Garnish: Top servings with chopped fresh scallions or chives and sprinkle toasted sesame seeds over the dish for added color, crunch, and aroma.
Notes
- For extra heat, add red pepper flakes to the sauce.
- Use gluten-free soy sauce to make this recipe gluten-free.
- Cashews can be toasted separately if a crunchier texture is preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 80 mg
