Jessica’s Sheet Pan Cashew Chicken Recipe

Jessica’s Sheet Pan Cashew Chicken Recipe is one of those dishes that feels like a warm hug in food form. I absolutely love how the simple ingredients come together on a single sheet pan to create a colorful, flavorful meal without any fuss. If you’re like me and enjoy hands-off cooking yet crave bold flavors, this recipe will quickly become a go-to in your kitchen.

What I find most special about Jessica’s Sheet Pan Cashew Chicken Recipe is how effortlessly it balances sweet, savory, and tangy notes while giving you that satisfying crunch of toasted cashews. Whether it’s a busy weeknight or a casual weekend dinner with family, you’ll appreciate how well this recipe delivers big taste with minimal cleanup. Trust me—your taste buds and time will thank you.

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Ingredients You’ll Need

Every ingredient in Jessica’s Sheet Pan Cashew Chicken Recipe brings something important to the table, whether it’s bright color, crunch, or that classic Asian-inspired flavor combo. When I shop for this recipe, I make sure to pick the freshest peppers and opt for raw cashews to toast myself for that deep, nutty aroma.

• Soy sauce: Provides the salty backbone that ties all the flavors together.
• Honey: Adds a natural sweetness that balances the saltiness perfectly.
• Rice wine vinegar: A subtle tang that brightens the entire dish.
• Toasted sesame oil: Imparts a rich, nutty aroma—regular sesame oil works too if you can’t find it.
• Garlic: Freshly minced for bold, pungent flavor.
• Ginger: Freshly grated ginger brings a warm zing that pairs beautifully with garlic.
• Red, orange, and yellow bell peppers: Chopped into large chunks, these add sweetness, crunch, and vibrant color.
• Red onion: Offers a mild sharpness that complements the peppers.
• Boneless, skinless chicken breasts: Cut into pieces for even cooking and to soak up the marinade.
• Raw unsalted cashews: For that heavenly crunch and buttery flavor.
• Cooked brown or white rice: To serve as a comforting base.
• Chopped fresh scallions or chives: For a fresh, green garnish.
• Toasted sesame seeds: Adds a nice finishing texture and nutty hint.

Variations

I love that Jessica’s Sheet Pan Cashew Chicken Recipe is so flexible—you can easily tweak it to fit your mood or dietary needs. You might want to swap chicken for tofu or change up the veggies based on what’s fresh at the market. Feel free to play around!

• Protein Swap: I sometimes use boneless chicken thighs instead of breasts—they stay juicier and add a deeper flavor.
• Vegetable Switch-Up: If peppers aren’t in season, broccoli or snap peas roast beautifully with the sauce.
• Gluten-Free Option: Use tamari instead of soy sauce, and you’re good to go without sacrificing taste.
• Spicy Kick: Add a dash of chili flakes or sriracha to the marinade if you like heat.

How to Make Jessica’s Sheet Pan Cashew Chicken Recipe

Step 1: Whisk up the magic sauce

Start by mixing the soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, and freshly grated ginger in a bowl. I always give it a good whisk to make sure the honey dissolves completely—this way every bite gets that perfect balance. This sauce is seriously the heart of Jessica’s Sheet Pan Cashew Chicken Recipe, so don’t skip this step!

Step 2: Roast the veggies first

Spread your chopped bell peppers and red onion out on a large baking sheet and pour half the sauce over them. Toss everything gently to coat well, then roast at 425°F for about 15 minutes. You want the veggies to start softening and caramelizing but still keep some crunch and vibrant color. This first roast really builds the layers of flavor.

Step 3: Add chicken and cashews for the final roast

While the veggies are roasting, toss the chicken pieces in the remaining sauce so they get fully marinated. After those first 15 minutes, push the veggies to one side of the sheet pan and add the chicken pieces and raw cashews to the open space. Roast for another 12 to 15 minutes until the chicken is fully cooked—it should be juicy and tender, not dry. Keep an eye on it to avoid overcooking!

Step 4: Toss and serve over rice

Once out of the oven, mix everything on the sheet pan to combine those flavorful juices. Serve the chicken and veggies over freshly cooked rice, and don’t forget to generously sprinkle on chopped scallions and toasted sesame seeds. I can’t get enough of those little garnishes—they brighten up the dish and add a satisfying crunch.

How to Serve Jessica’s Sheet Pan Cashew Chicken Recipe

Garnishes

I always top this dish with plenty of chopped scallions and toasted sesame seeds. They add that fresh brightness and an addictive crunch that makes each bite pop. Sometimes, I even sprinkle a handful of fresh cilantro when I want a herby twist—it’s optional but delicious!

Side Dishes

Because Jessica’s Sheet Pan Cashew Chicken Recipe already has such a rich flavor and satisfying texture, I like to keep the sides simple. Steamed jasmine rice or fluffy brown rice work perfectly as the base. For a little extra green, I sometimes whip up a quick cucumber salad or roasted asparagus on the side.

Creative Ways to Present

For special occasions, I’ve served this dish family-style right from the baking sheet on the table—everyone digs in with a big spoon! Another fun idea is plating it with colorful rice bowls topped with extra scallions, cashews, and a drizzle of sriracha for those who love spice. It looks so vibrant and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover Jessica’s Sheet Pan Cashew Chicken Recipe in an airtight container in the fridge for up to 3 days. The flavors tend to deepen overnight, which I actually love! Just be sure to cool it completely before refrigerating to keep the veggies crisp.

Freezing

I’ve frozen portions of this dish before, but I recommend freezing the chicken and veggies separately from the rice if possible. When thawed and reheated, the texture holds up best this way. Be sure to thaw overnight in the fridge before reheating gently.

Reheating

To reheat, I pop leftovers in a 350°F oven for about 10–15 minutes to revive the roasted texture without drying things out. You can also microwave it—just cover loosely and stir halfway through. Adding a splash of water or soy sauce while reheating helps keep it moist and flavorful.

FAQs

Final Thoughts

Jessica’s Sheet Pan Cashew Chicken Recipe feels like an easy, nourishing gesture you make for yourself and your loved ones. It’s quick enough to fit into any busy day but delicious enough to feel like a treat. I’m so glad I discovered this recipe—it’s become a staple whenever I crave something comforting with just the right blend of sweet, savory, and crunchy. I hope you enjoy making and sharing it as much as I do!

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