A takeout favorite made super easy at home in 30 minutes with only ONE PAN!  Tender, juicy chicken paired with broccoli and red peppers in an amazing flavor packed Asian style sauce.

sheet pan cashew chicken

Ok, I’m a little bit obsessed with this cashew chicken right now.

Mostly I’m obsessed with the sauce, I should say.

Next, I’m crazy about the fact that this meal literally produces the least dishes EVER.

One little bowl to mix up the sauce, and one sheet pan.

The easiness kind of blows my mind!


I love cashew chicken but I’m not a big fan of ordering out for Chinese food.

I always find it a little greasy/heavy.

This is much healthier without loads of breading, lighter, not greasy.

AAAANNND, it totally satisfies my cravings – even more so than takeout.

sheet pan cashew chicken

sheet pan cashew chicken

Can we talk about this sauce?  Give me a spoon, leave me alone with the sauce, that’s all I want.

It’s a tad spicy, but not like eyes watering/steam coming out of your ears spicy.

REALLY garlicy.

The sesame oil combined with the garlic is definitely what hits me – it’s addictive and I can’t help myself!

I honestly usually make double the sauce that the recipe calls for, because I like to add more at the end.  No shame.

As you’ve probably figured out from my sauce-raving, I can eat this as is, straight off the pan like I have no manners.

But, it’s equally tasty served over rice to soak the saucy goodness up!

sheet pan cashew chicken

sheet pan cashew chicken

Enjoy your new found fave best friend/30 minute/no fuss dinner!


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4.95 from 20 votes

Easy Sheet Pan Cashew Chicken

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Servings 6 People


  • 1 1/2 Pounds Chicken Breasts Cut into 1/4 - 1/2 inc pieces
  • 2 Cups Broccoli Florets
  • 1 Cup Diced Red Bell Pepper
  • 1 Cup Unsalted Cashews
  • 3 Tablespoons Chili Garlic Sauce Found in the Asian section of your grocery store
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Vinegar Rice vinegar, Red wine vinegar, or Apple cider vinegar
  • 2 Tablespoons Sesame oil
  • 2 Tablespoons Honey
  • 1 Teaspoon Garlic Minced


  • Preheat oven to 400 degrees.
  • Line a large sheet pan with non-stick foil and spray with non-stick cooking spray.
  • Place the diced chicken, vegetables, and cashews onto prepared baking sheet, spreading out evenly.
  • In a small bowl, whisk together the chili garlic sauce, soy sauce, vinegar, sesame oil, honey, and garlic.  Pour the sauce over the chicken mixture and mix well with a spoon or tongs.
  • Bake in preheated oven for 15-20 minutes, until chicken is cooked through and vegetables are tender.



Calories: 343kcal, Carbohydrates: 18g, Protein: 29g, Fat: 17g, Saturated Fat: 2g, Cholesterol: 72mg, Sodium: 898mg, Potassium: 722mg, Fiber: 2g, Sugar: 10g, Vitamin A: 1000IU, Vitamin C: 60.3mg, Calcium: 30mg, Iron: 2.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Chinese
Like this? Rate & review this recipe below!


Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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  1. Do you think this recipe would be good without the chicken – for vegetarians? I’m thinking maybe add some cauliflower.

  2. 5 stars
    We recently moved from Southern California to the Midwest – let me just say – Chinese food here leaves a lot to be desired. My husband said please look for Chinese recipes. I went straight to your site as we have had so many delicious meals from your site. This one was so simple and the best we have had since we moved here. Going to try out all your Chinese recipes – it used to be “call up and get those cute little containers and chop sticks” – now it is a run to the grocery store and cook but that is okay because it is better than anything we have gotten by “calling up!”

  3. 5 stars
    We had black bean garlic sauce on hand and added half tsp of crushed red pepper.
    We look forward to having this again and may try shrimp. Thank you!

  4. 5 stars
    My family loved it and I plan to make this often. I was lazy and didn’t feel like mincing the garlic so omitted that. The sauce was delicious anyway. Next time, I may need to double the recipe as there weren’t any leftovers. Thanks for the recipe!