This Easy Sheet Pan Cashew Chicken {Better Than Take Out} is such a delicious one pan meal that tastes just like your favorite Chinese restaurant. Made with juicy chicken, crisp vegetables, and whole cashews, tossed in a delicious homemade sauce. This better than take out cashew chicken is an easy weeknight meal that everyone will love.
Sheet Pan Cashew Chicken {Better Than Takeout}
Can I just tell you how much I love making sheet pan meals, they are simple to make and the clean up is a breeze. If you love Chinese or Japanese recipes, our Sheet Pan Teriyaki Chicken. If you are in the mood for easy Mexican dishes, you are going to love our Easy Sheet Pan Chicken Nachos, and Sheet Pan Chicken Fajitas. My family also loves our One Pan Chicken And Vegetables. When life gets crazy and our weeknights are busy, I tend to make a lot of sheet pan dinners. They are easy to make and can be ready in 30 minutes.
Ingredients for this easy one pan cashew chicken
- Chicken Breasts
- Broccoli Florets
- Red and Green Bell Peppers
- Cashews
- Soy Sauce
- Hoisin Sauce
- Rice Vinegar
- Honey
- Sesame Oil
- Ground Ginger
- Minced Garlic
- Cornstarch
- Water
- Sesame Seeds (optional)
- Rice For Serving
How to make the best sheet pan cashew chicken
- Preheat oven to 400F and line a sheet pan with parchment paper or aluminum foil.
- In a medium sauce pan add soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, cornstarch, and water. Cook over medium heat until it becomes slightly thick. Remove from heat and set aside.
- In a large mixing bowl combine chicken, broccoli, red and green bell peppers, and cashews.
- Pour sauce over chicken and vegetables and toss to coat well.
- Arrange chicken and vegetables in an even layer on prepared sheet pan.
- Bake for 25-30 minutes, or until chicken is cooked through.
- Remove from oven, top with sesame seeds, and serve over rice. Enjoy!
What to serve with this delicious cashew chicken
There are a ton of different ways to serve this cashew chicken. Some of our favorites are:
- White or brown rice
- Quinoa
- Cauliflower rice
- Noodles
How to store leftovers
If you happen to have leftovers store them in an air tight container in the fridge for up to 3 days. Simply reheat any leftovers in the microwave.
Other favorite Better Than Take Out Chinese Recipes
- The Best Slow Cooker Beef And Broccoli
- Baked Sweet And Sour Chicken
- Pineapple Chicken
- Bang Bang Chicken
- Beef And Broccoli Lo Mein
- Sesame Chicken
- Teriyaki Chicken Rice Bowl
- Homemade Orange Chicken
Easy Sheet Pan Cashew Chicken {Better Than Take Out}
Ingredients
Chicken and Vegetables
- 3 chicken breast, cut into cubes
- 3 cups broccoli florets
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 1/4 cup unsalted cashews
Sauce Ingredients
- 3/4 cup low sodium soy sauce
- 1 1/2 Tbsp. hoisin sauce
- 1 1/2 tsp. rice vinegar
- 3 Tbsp. honey
- 1 1/2 tsp. sesame oil
- 1 tsp. ground ginger
- 3 tsp. minced garlic
- 3 Tbsp. cornstarch
- 3/4 cup water
Instructions
- Preheat oven to 400F and line a sheet pan with parchment paper or aluminum foil.
- n a medium sauce pan add soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, cornstarch, and water. Cook over medium heat until it becomes slightly thick. Remove from heat and set aside.
- In a large mixing bowl combine chicken, broccoli, red and green bell peppers, and cashews.
- Pour sauce over chicken and vegetables and toss to coat well.
- Arrange chicken and vegetables in an even layer on prepared sheet pan.
- Bake in a preheated oven for 25-30 minutes, or until chicken is cooked through.
- Remove from oven, top with sesame seeds, and serve over rice. Enjoy!
Notes
Have you tried this recipe?
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