Cashew Chicken Sheet Pan Dinner Recipe

Cashew Chicken Sheet Pan is an easy all in one meal with all the flavors of the popular Chinese restaurant takeout dish. Best of all, it's perfect for busy weeknights and simple to customize with paleo and low carb / keto friendly options. 

Course Main Course
Cuisine Chinese
Keyword Asian chicken recipe, easy weeknight dinner, sheet pan meal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 251 kcal


For the Sauce:

  • 6 Tablespoons low sodium-soy sauce coconut aminos for paleo
  • 1 Tablespoon hoisin sauce use paleo homemade or omit for low carb
  • ¾ Tablespoon apple cider vinegar
  • 2 Tablespoons honey or low carb sweetener (erythritol / monk fruit / stevia)
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon fresh minced ginger
  • 2 cloves garlic minced
  • 2 Tablespoons cornstarch or arrowroot starch for paleo (leave out for low carb or use 1 teaspoon xanthum gum)
  • ½ cup water plus more as needed to thin out sauce

For the chicken and vegetables

  • 2 medium skinless boneless chicken thighs or breasts cut into 1" inch cubes
  • salt and black pepper to taste
  • 1 ½ cups broccoli florets about 1 head
  • 1 red bell pepper
  • ½ green bell pepper optional
  • 2/3 cup roasted unsalted cashews

For Meal Prep:

  • lunch containers
  • your favorite side: zoodles, cauliflower rice, white or brown rice, quinoa, noodles, potatoes etc.


For the Sauce:

  1. In a medium saucepan over medium heat, whisk together soy sauce, hoisin sauce, vinegar, honey, sesame oil, garlic, ginger, cornstarch, and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

For the Chicken and Vegetables:

  1. Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
  2. Season chicken with salt and black pepper then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.
  3. Cook in preheated oven for 8 minutes then remove the pan.
  4. Arrange the broccoli florets, bell peppers, and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.**
  5. Remove pan from oven and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.

For Meal Prep:

  1. Divide chicken into lunch containers and add cooked rice, quinoa or potatoes.

Recipe Video

Nutrition Facts
Cashew Chicken Sheet Pan Dinner Recipe
Amount Per Serving (1 serving)
Calories 251 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Cholesterol 16mg5%
Sodium 911mg38%
Potassium 474mg14%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 13g14%
Protein 12g24%
Vitamin A 1200IU24%
Vitamin C 81.2mg98%
Calcium 31mg3%
Iron 2.4mg13%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.