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I’ve got an amazing recipe for you all today! Sheet Pan Cashew Chicken, my friends.

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Another great answer to the age old dinner time dilemma. 🙂

Fresh veggies are tossed out onto 2 large sheet pans.

Chicken thighs are cooked right alongside the veggies, making for a super simple cooking technique, and providing an easy cleanup as well. Just a note here, make sure not to overcook your veggies. You just want them to be crisp tender.

While the chicken and veggies roast in the oven, you make the heavenly sauce on the stove top.

Add some roasted cashews to the cooked chicken and veggies…

…add the sauce…

…give it a stir…

…and serve over rice. It’s fantastic!

Sheet Pan Chicken Cashew

Serves: 4 servings Prep Time: Cooking Time:
Nutrition facts: NA calories NA fat
Rating: 4.0/5
( 3 voted )


  • 4 C broccoli, chopped
  • 2 C snap peas
  • 4 C carrots, chopped
  • 1 medium zucchini, chopped
  • 1 medium onion, chopped
  • 1 red pepper, chopped
  • 4 chicken thighs (about 2 pounds)
  • 1-2 C roasted and salted cashews
  • SAUCE:
  • 1 C cold water
  • 3 Tb rice wine vinegar
  • 1 1/2 tsp chicken bullion
  • 1/2 tsp ginger, powdered
  • 1/8 tsp red pepper flakes
  • 1 Tb oil (olive or canola)
  • 3 Tb honey
  • 1/8 tsp garlic salt
  • 1 Tb hoisin sauce
  • 1/2 C cold water + 1 Tb (heaping) corn starch
  • 1/2 tsp sesame oil


  1. Preheat your oven to 450 degrees.
  2. Spray 2 large cooking sheets with cooking spray and lay your veggies out evenly over the sheet. Try your best to chop them into uniform sizes so they will cook evenly.
  3. Using a pair of sharp kitchen scissors, cut your chicken thighs into cubes and nestle them into the veggies, spreading them out as evenly as possible.
  4. Generously spray the veggies and chicken with cooking spray.
  5. Roast for 20-25 minutes, making sure the veggies don't get overly done. It's best if they are left a bit crisp tender.
  6. While the chicken and veggies cook, make the sauce. Add all the sauce ingredients (except the 1/2 c cold water, cornstarch and sesame oil) to a medium sized pan and bring to a boil.
  7. In a small glass measuring cup combine the 1/2 C cold water and cornstarch. Mix until smooth and then pour it into the boiling sauce pan. Stir and cook for several minutes while the mixture gets nice and thick for you. Remove from the heat, and stir in the sesame oil.
  8. Add the cashews to the sheet pans and pour the sauce over the top. Stir to combine.
  9. Serve with rice and ENJOY!


About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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