When you want all the bold, satisfying flavors of your favorite Chinese takeout but with the convenience of a one-pan meal, this Sheet Pan Cashew Chicken and Peppers delivers exactly that magic. This recipe transforms the classic cashew chicken into a simplified yet delicious version that roasts everything together on a single sheet pan, allowing the chicken to develop a beautiful golden exterior while the colorful bell peppers become tender and slightly caramelized. The cashews toast alongside everything else, becoming wonderfully crunchy and adding that signature nutty flavor and satisfying texture. A savory-sweet glaze ties all the components together, creating layers of flavor that rival any restaurant version. This recipe serves 4-6 people and takes just 35 minutes from prep to table, making it perfect for busy weeknights when you want something special without the fuss of multiple pans or complicated techniques.
Ingredients
For the chicken and vegetables:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 bell peppers (red, yellow, and orange for color), sliced into strips
- 1 large onion, sliced into thick wedges
- 1 cup raw cashews
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the cashew chicken sauce:
- 1/3 cup soy sauce (low sodium preferred)
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons water
For serving:
- 3 green onions, sliced thin
- 1 tablespoon sesame seeds
- Steamed rice
- Lime wedges
Equipment Needed
- Large rimmed baking sheet
- Small mixing bowl
- Whisk
- Large mixing bowl
- Measuring cups and spoons
Preparing the Oven and Pan
Preheat your oven to 425 degrees Fahrenheit. This high heat is crucial for getting the chicken golden and slightly crispy while ensuring the vegetables cook through without becoming mushy.
Line a large rimmed baking sheet with parchment paper or lightly grease it with cooking spray. The parchment makes cleanup easier and prevents sticking, especially important with the sweet glaze.
Making the Flavorful Sauce
In a small bowl, whisk together the soy sauce, honey, rice vinegar, cornstarch, minced garlic, grated ginger, sesame oil, red pepper flakes if using, and water. Whisk until the cornstarch is completely dissolved and the mixture is smooth.
The cornstarch is important – it helps thicken the sauce as it cooks and creates a beautiful glaze that coats the chicken and vegetables. Make sure there are no lumps.
Taste the sauce and adjust if needed. It should be a good balance of salty, sweet, and tangy with aromatic garlic and ginger flavors coming through.
Preparing the Chicken
Cut the chicken thighs into uniform bite-sized pieces, about 1-inch chunks. Thighs are preferred over breasts because they stay juicier during the high-heat roasting and have more flavor.
Place the chicken pieces in a large mixing bowl and season with half the salt and pepper. Toss to coat evenly – proper seasoning is key to building layers of flavor.
Prepping the Vegetables
Slice the bell peppers into strips about 1/2-inch wide. Try to keep them roughly the same size so they cook evenly. Using different colored peppers makes the dish more visually appealing and adds slight flavor variations.
Cut the onion into thick wedges rather than thin slices – thick pieces hold up better to the high heat and won’t burn before everything else is done cooking.
Add the peppers and onions to the bowl with the chicken, along with the remaining salt and pepper.
Coating Everything with Sauce
Pour about 3/4 of the prepared sauce over the chicken and vegetables. Reserve the remaining sauce for drizzling later – this creates layers of flavor and ensures some fresh sauce taste in the final dish.
Toss everything together until well coated. Every piece should be glossy with sauce, which will caramelize beautifully in the oven.
Add the vegetable oil and toss again. The oil helps with browning and prevents sticking.
Arranging on the Sheet Pan
Spread the sauced chicken and vegetables in a single layer on your prepared baking sheet. Don’t overcrowd – if everything is piled on top of each other, it will steam rather than roast.
Try to keep the chicken pieces from touching too much, and spread the vegetables around them. This allows for maximum browning and caramelization.
Scatter the raw cashews around the pan, nestling them between the chicken and vegetables. They’ll toast as everything cooks, becoming golden and crunchy.
Roasting to Golden Perfection
Place the sheet pan in the preheated oven and roast for 20-25 minutes, until the chicken is golden brown and cooked through (internal temperature of 165 degrees Fahrenheit).
The vegetables should be tender but still have a slight bite, and the cashews should be golden brown and fragrant. The sauce should have caramelized and created a beautiful glaze.
Finishing Touches
Remove the pan from the oven and immediately drizzle with the reserved sauce. The hot chicken and vegetables will warm the sauce and help it distribute evenly.
Let everything rest for 2-3 minutes to allow the flavors to meld and the sauce to thicken slightly from the residual heat.
Garnishing and Serving
Sprinkle the sliced green onions and sesame seeds over the entire pan just before serving. The green onions add fresh color and a mild onion bite that balances the rich, savory flavors.
The sesame seeds provide additional nutty flavor and a nice textural contrast to complement the cashews.
Serving Suggestions
Serve immediately over steamed jasmine rice or brown rice to soak up all the delicious sauce. The rice makes this a complete, satisfying meal.
Provide lime wedges on the side – a squeeze of fresh lime juice brightens all the flavors and adds a fresh, citrusy note that cuts through the richness.
Tips for Best Results
Don’t skip the parchment paper – the honey in the sauce can cause sticking and make cleanup difficult without it.
Cut everything into similar-sized pieces so they cook at the same rate. Larger pieces will be undercooked while smaller ones might burn.
If your cashews are browning too quickly, you can add them to the pan halfway through cooking instead of at the beginning.
Storage and Leftovers
This dish keeps well in the refrigerator for up to 4 days and actually tastes great cold or reheated. The flavors continue to develop as it sits.
Reheat gently in a 350-degree oven for 10-15 minutes, or in the microwave with a splash of water to prevent drying out.
Customization Ideas
Try different vegetables like broccoli, snap peas, or zucchini. Just adjust cooking times accordingly – harder vegetables may need a few extra minutes.
For extra heat, add sliced jalapeños or increase the red pepper flakes. For more sweetness, add a tablespoon of brown sugar to the sauce.
You can also substitute other nuts like almonds or peanuts for the cashews, though cooking times may vary slightly.
This Sheet Pan Cashew Chicken and Peppers proves that you don’t need a wok or multiple pans to create delicious Asian-inspired flavors – just good ingredients, proper technique, and the magic of high-heat roasting to bring everything together beautifully.
