Name: Jessica’s Sheet Pan Cashew Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 2 boneless, skinless chicken breasts, cut into 1-inch pieces; ⅓ 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; 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; 1 cup raw unsalted cashews; Cooked brown or white rice, for serving; Chopped fresh scallions or chives, for topping; Toasted sesame seeds, for topping

Jump to Recipe

If you’re looking for one of those magical weeknight recipes that bursts with color and flavor without turning your kitchen upside down, Jessica’s Sheet Pan Cashew Chicken is exactly what you need! This beloved dish takes all the best parts of a classic takeout stir fry — sweet and savory sauce, crunchy cashews, crisp-tender veggies, and juicy chicken — and makes things blissfully easy thanks to a single pan and minimal hands-on time. The vibrant bell peppers and red onion not only taste incredible, but make the whole meal feel like a bright, edible celebration. You’ll fall in love with the quick clean-up almost as much as the intense, craveable flavors layered in every bite of Jessica’s Sheet Pan Cashew Chicken.

Jessica's Sheet Pan Cashew Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Jessica’s Sheet Pan Cashew Chicken is how each simple ingredient brings something essential to the party — from the umami of soy sauce to the warming zing of ginger. Don’t be tempted to skip! Every element plays an all-star role in the magic of this dish.

Soy sauce: Packs deep, savory flavor into every inch of chicken and adds classic Asian-inspired notes.
Honey: Brings gorgeous sweetness to balance the saltiness and caramelizes while roasting for a sticky glaze.
Rice wine vinegar: Adds gentle acidity that brightens the sauce and wakes up all the flavors.
Toasted sesame oil: Infuses an irresistible nutty aroma — if you only have regular sesame oil, that works too!
Garlic: Minced fresh garlic brings bold flavor and just the right background warmth.
Freshly grated ginger: For that signature zing and bright complexity, don’t skip the ginger!
Red bell pepper: Adds color, crunch, and a hint of sweetness with every bite.
Orange bell pepper: The variety of bell peppers gives every forkful visual and textural pop.
Yellow bell pepper: Adds even more color and subtle, sweet notes.
Red onion: Roasted until irresistibly sweet and tender, giving a flavorful base to the whole meal.
Chicken breasts: Boneless, skinless, and easy to cube — these stay juicy as they soak up that delicious sauce.
Raw unsalted cashews: Toast right on the pan for crunch and rich, buttery flavor.
Cooked brown or white rice: The perfect fluffy base for soaking up all that sauce.
Fresh scallions or chives: For a zesty, fresh garnish and a pop of green color.
Toasted sesame seeds: Lend a delicate crunch and beautiful finish to the final plate.

How to Make Jessica’s Sheet Pan Cashew Chicken

Step 1: Preheat Your Oven

Start by cranking your oven up to 425 degrees F. This high heat is what gives Jessica’s Sheet Pan Cashew Chicken its gorgeous caramelization and slightly crispy veggie edges, so don’t be shy! Preheating ensures everything cooks quickly and evenly.

Step 2: Whisk Up the Sauce

In a medium bowl, whisk together the soy sauce, honey, rice wine vinegar, sesame oil, garlic, and ginger. This sauce is the flavor backbone of your meal — take a quick taste if you like, and get excited knowing every piece of chicken and vegetable will be bathed in it.

Step 3: Roast the Veggies First

Add all your chopped bell peppers and red onion straight onto a large baking sheet. Pour half of your zingy sauce over the top and toss well to coat. Spread them out, pop the pan into the oven, and roast for 15 minutes. Giving the veggies a head start ensures they cook up just the right combination of tender and caramelized, without losing their bright color.

Step 4: Marinate and Add the Chicken and Cashews

While the vegetables roast, toss your chicken pieces in the remaining sauce so they can soak up all that flavor. Once the timer buzzes, push the veggies to one side of the pan, then add your marinated chicken and sprinkle the raw cashews around. Back into the oven it goes for another 12 to 15 minutes until the chicken is totally cooked through and the cashews are golden and toasty.

Step 5: Toss and Serve

When everything is cooked, use a spatula or big spoon to gently toss the veggies, chicken, and cashews together right on the pan, marrying the juices and sauce. Jessica’s Sheet Pan Cashew Chicken is now ready to be piled high over steamy rice, then topped with fresh scallions and a generous shower of toasted sesame seeds.

How to Serve Jessica’s Sheet Pan Cashew Chicken

Garnishes

The finishing touches make this dish a feast for the eyes and palate. Shower your Jessica’s Sheet Pan Cashew Chicken with chopped scallions or chives for a pop of vibrant green and lift of freshness, plus a scattering of toasted sesame seeds for crunch and visual appeal. These little details add big flavor!

Side Dishes

Jessica’s Sheet Pan Cashew Chicken is wonderful over fluffy steamed rice (white or brown), but jasmine rice or quinoa also make tasty, absorbent bases. If you’re craving more veggies, a side of steamed broccoli or snap peas makes a perfect partner, echoing the Asian-inspired feel while adding even more color to the plate.

Creative Ways to Present

For fun and variety, you could spoon Jessica’s Sheet Pan Cashew Chicken into lettuce cups for a light, crunchy twist or pile it into meal prep containers with rice for grab-and-go lunches. Tucking some of the saucy mixture into a warm wrap or pita for a quick fusion-style hand-held lunch is always a huge hit too!

Make Ahead and Storage

Storing Leftovers

Once cooled, simply transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making Jessica’s Sheet Pan Cashew Chicken a meal-prep superstar for those busy weeks.

Freezing

Jessica’s Sheet Pan Cashew Chicken freezes surprisingly well! Let everything cool, then divide into freezer-safe containers. Freeze for up to 2 months. If possible, freeze the rice separately for best texture when you reheat.

Reheating

For best results, reheat Jessica’s Sheet Pan Cashew Chicken gently in the microwave or in a skillet over medium heat, adding a splash of water or extra soy sauce if it looks a little dry. The cashews will soften slightly but still taste delicious, and the sauce will perk everything right back up.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work beautifully in Jessica’s Sheet Pan Cashew Chicken. They’ll be super juicy and flavorful, just adjust the cook time slightly if your pieces are larger.

What if I only have salted cashews?

If salted is all you have, simply reduce the soy sauce a little to balance the saltiness. The texture will be just as crunchy and the flavor still vibrant.

Is this recipe gluten-free?

Jessica’s Sheet Pan Cashew Chicken can easily be made gluten-free by using tamari or a certified gluten-free soy sauce. Be sure to check the rest of your ingredients too!

Can I add other vegetables?

Definitely. Broccoli, zucchini, or snap peas all roast up beautifully alongside the peppers and chicken. Just try to chop everything in similarly sized pieces for even cooking.

How spicy is this dish?

As written, Jessica’s Sheet Pan Cashew Chicken is family-friendly and not spicy at all. If you love heat, add some red pepper flakes or a drizzle of sriracha to your sauce or as a topping.

Final Thoughts

I hope Jessica’s Sheet Pan Cashew Chicken becomes one of those recipes you turn to again and again for quick comfort, dazzling colors, and huge flavor. It’s a meal you can rely on when life’s busy but you still want something special. Gather your loved ones, pour that luscious sauce, and dig in — you’re in for a treat!

Jessica’s Sheet Pan Cashew Chicken Recipe

★★★★★

5.3 from 29 reviews

Author: Lila
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Jessica’s Sheet Pan Cashew Chicken is a delicious and easy one-pan meal that combines tender chicken, colorful bell peppers, and crunchy cashews in a flavorful sauce. Perfect for a quick weeknight dinner!

Instructions

Preheat the oven: Preheat the oven to 425 degrees F.
Prepare the sauce: In a bowl, whisk together soy sauce, honey, vinegar, sesame oil, garlic, and ginger.
Roast the vegetables: Place bell peppers and onion on a baking sheet, coat with half of the sauce, roast for 15 minutes.
Marinate the chicken: Toss chicken in the remaining sauce, then place on the baking sheet with vegetables and cashews.
Cook everything: Roast for 12-15 minutes until chicken is cooked through.
Finish and serve: Toss everything together, serve over rice, and top with scallions and sesame seeds.