Easy Sheet Pan Cashew Chicken Recipe with Crispy Veggies in 30 Minutes

Name: Easy Sheet Pan Cashew Chicken Recipe with Crispy Veggies in 30 Minutes
Prep time: 13 min
Cook time: 20 min
Total time: 33 min
Cuisine: Asian-inspired
Ingredients: 1.5 pounds boneless, skinless chicken thighs; 3 tablespoons cashew butter; 3 tablespoons low-sodium soy sauce; 1 tablespoon honey; 1 tablespoon rice vinegar; 3 cloves garlic, minced (about 1 tablespoon); 1 teaspoon freshly grated ginger; 1 teaspoon sesame oil; 1 large red bell pepper, sliced; 1 cup snap peas (about 150g); 2 medium carrots, peeled and thinly sliced; ½ cup roasted unsalted cashews (about 70g); 2 stalks green onions, thinly sliced; Salt and pepper, to taste

Posted on February 17, 2026

Kennedy Ward

easy sheet pan cashew chicken - featured image

Jump to Recipe·Print Recipe

One hectic Thursday evening, I found myself staring at a fridge full of random veggies and some leftover chicken, wondering how on earth to turn it into dinner without spending hours in the kitchen. That’s when I threw everything onto a sheet pan, tossed it with a quick, homemade cashew sauce, and popped it in the oven. Thirty minutes later, we had crispy, flavorful chicken with perfectly roasted veggies—and zero fuss. It was such a game changer for weeknight dinners that I’ve made this easy sheet pan cashew chicken with crispy veggies over a dozen times since.

This recipe isn’t just fast; it’s one of those meals that feels special without complicated steps or ingredients. If you love the idea of a one-pan dinner that’s loaded with flavor and texture, and you want to get dinner on the table in 30 minutes, you’re in the right place. I’ve tested this recipe more times than I can count, tweaking the sauce and the veggies until it was just right, and I can’t wait to share it with you.

Here’s the thing—this easy sheet pan cashew chicken recipe with crispy veggies is perfect for busy nights, but it’s fancy enough to serve to guests (and trust me, it’ll impress without making you sweat in the kitchen). Plus, it’s super adaptable, so you can swap in whatever veggies you have on hand. Ready? Let’s get into it.

Why You’ll Love This Easy Sheet Pan Cashew Chicken Recipe with Crispy Veggies

This recipe has seriously changed my weeknight dinner game. There are so many reasons I keep coming back to it, but here are the big ones:

One pan, zero stress — Toss everything on a sheet pan, bake, and done. No juggling multiple pots or pans. I love that I spend less time cleaning up than cooking.
Ready in 30 minutes — From chopping to plating, this meal fits perfectly into a busy schedule. I’ve pulled it together on nights when I got home late and still wanted something homemade.
Perfectly crispy veggies — Roasting veggies on the same pan as the chicken gives them this amazing caramelized, crispy edge that everyone fights over at my table.
Flavor-packed sauce — The cashew sauce blends savory, tangy, and a hint of sweetness. It’s homemade, simple, and way better than store-bought alternatives. I accidentally doubled the garlic once, and honestly, that’s my new favorite version.
Adaptable and family-friendly — Whether you want to swap in broccoli, bell peppers, or snap peas, this recipe handles it all. Even my picky eater asks for seconds, which is a win in my book.
Great for leftovers — The flavors deepen overnight, making for an easy lunch or quick dinner the next day. I often make extra just for that.

Honestly, this sheet pan cashew chicken recipe with crispy veggies is my go-to when I want something satisfying, fast, and fuss-free. It hits the spot without me feeling like I just ordered takeout again.

Ingredients You’ll Need

Here’s the best part: you probably have most of these ingredients already. I’m picky about a few things here, and I’ll tell you exactly why as we go.

Chicken thighs (1.5 pounds / 680g, boneless, skinless) — I prefer thighs for this recipe because they stay juicy and crisp up beautifully. You can use breasts if you want, but thighs are foolproof.
Cashew butter (3 tablespoons / 45g) — This is the star of the sauce. It gives the creamy, nutty base. If you don’t have cashew butter, smooth peanut butter works in a pinch.
Soy sauce (3 tablespoons / 45ml) — I use low-sodium to keep control over salt. Tamari works great for gluten-free.
Honey (1 tablespoon / 21g) — Adds that perfect touch of sweetness to balance the savory sauce.
Rice vinegar (1 tablespoon / 15ml) — Brings brightness and tang. White vinegar can work, but rice vinegar is less harsh.
Garlic (3 cloves, minced / about 1 tablespoon) — Fresh only here. It’s a small amount but packs a punch.
Ginger (1 teaspoon, freshly grated) — Adds warmth and a slight zing. You can use powdered ginger if needed, just reduce to ¼ teaspoon.
Sesame oil (1 teaspoon / 5ml) — For that toasty, nutty flavor. Don’t skip this; it makes the sauce sing.
Vegetables for roasting — I usually use a mix of red bell peppers (1 large, sliced), snap peas (1 cup / 150g), and thinly sliced carrots (2 medium). These get crispy and showcase great color and texture.
Cashews (½ cup / 70g, roasted and unsalted) — For crunch and garnish. You can toss them on halfway through roasting to keep them crunchy.
Green onions (2 stalks, thinly sliced) — Adds freshness and color at the end.
Salt and pepper — To taste. Season everything well; don’t be shy.

If you’re curious about substitutions, I’ve tried swapping out the snap peas for broccoli or green beans with great results. The key is slicing veggies thin enough to roast evenly with the chicken.

Equipment Needed

You don’t need fancy equipment for this. Here’s what I actually use:

Large rimmed baking sheet — Preferably 18×13 inches or bigger so everything fits comfortably without crowding. A rim helps catch any sauce drips.
Mixing bowl — For whisking up the cashew sauce. A medium-sized glass or ceramic bowl works best.
Sharp knife — For slicing veggies and chicken. A dull knife will slow you down and be frustrating.
Grater or microplane — For fresh ginger. You can use powdered ginger if you don’t have one.
Measuring spoons and cups — Basic, but essential for balancing the sauce flavors.
Wooden spoon or spatula — For tossing the veggies and chicken with the sauce evenly.

Optional but handy:

Parchment paper — For easier cleanup. I usually line my sheet pan but it’s not mandatory.
Tongs — Makes turning chicken pieces easier when serving.

How to Make It: Step-by-Step

Alright, let’s make this easy sheet pan cashew chicken with crispy veggies! I’m walking you through exactly how I do it, including little tricks I’ve learned along the way.

Step 1: Prep Your Sauce (5 minutes)

In a mixing bowl, whisk together the cashew butter, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until smooth and glossy. If the sauce feels too thick, add a teaspoon of warm water to loosen it up. This sauce is the flavor powerhouse, so taste it and adjust the balance of salty, sweet, and tangy until it feels just right.

Step 2: Prep the Chicken and Veggies (5 minutes)

Pat the chicken thighs dry with paper towels and season lightly with salt and pepper. Slice your veggies: thin strips of bell pepper, snap peas trimmed, and carrots peeled and sliced thin. The thinner the veggies, the crispier they’ll get roasting.

Step 3: Toss Everything Together (3 minutes)

Place the chicken and veggies in a large bowl or directly on the lined sheet pan. Pour the cashew sauce over everything and toss well so every piece is coated. Spread out evenly on the sheet pan in a single layer to make sure everything roasts properly and crisps up.

Step 4: Roast (20 minutes)

Pop the sheet pan into a 425°F (220°C) oven. Roast for 20 minutes, stirring the veggies and flipping the chicken halfway through. The chicken should be golden and cooked through (internal temperature of 165°F / 74°C), and the veggies should have those gorgeous browned edges.

Step 5: Add Cashews and Garnish (2 minutes)

About 5 minutes before the end, sprinkle the roasted cashews over the sheet pan to toast them slightly without burning. When it’s all done, pull the pan out and sprinkle sliced green onions on top for a fresh finish.

Step 6: Serve

Serve this easy sheet pan cashew chicken straight from the pan or plate it with steamed rice or noodles. The sauce clings to everything, and the contrast between tender chicken, crispy veggies, and crunchy cashews is irresistible.

Pro tip: If your sauce looks a little thick on the pan, drizzle a splash of water or chicken broth over everything before serving to loosen it up.

Expert Tips & Tricks

Don’t overcrowd the pan: Giving chicken and veggies room means better roasting and crispier edges. If you have a small pan, use two pans instead of piling everything.
Use chicken thighs: They stay juicy and crisp better than breasts. I’ve tried both, and thighs always win.
Toast cashews on the pan: Adding them in the last 5 minutes keeps them crunchy instead of soggy.
Adjust sauce thickness: If your cashew butter is super thick, warm it slightly before mixing for smoother sauce. Adding a splash of water helps too.
Don’t skip the sesame oil: It adds that unmistakable nutty aroma that takes this sauce from good to wow.
Prep everything before roasting: Roasting is fast, so having everything ready makes the process smooth and stress-free.

Variations & Substitutions

Once you’ve nailed the base recipe, here are some ways to mix it up:

Protein swaps: Try chicken breasts or even tofu cubes for a vegetarian twist. Just watch cooking time for tofu to get crispy.
Veggie swaps: Broccoli florets, green beans, or zucchini work beautifully. Just slice thin or in bite-sized pieces so they roast evenly.
Spicy kick: Add ½ teaspoon red pepper flakes to the sauce or drizzle Sriracha on top right before serving.
Crunch boost: Sprinkle toasted sesame seeds along with cashews for extra texture.
Gluten-free: Use tamari instead of soy sauce and double-check your cashew butter is gluten-free.
Meal prep friendly: Make the sauce and chop veggies ahead. Store separately and toss together just before roasting.

For a comfort-food twist, you might enjoy pairing this meal with creamy sides like the creamy slow cooker beef and noodles or the cream cheese Alfredo bowties with ground beef for a heartier option on chilly nights.

Serving & Storage

How to Serve: I usually serve this sheet pan cashew chicken straight from the baking tray for a rustic feel, but it’s just as good plated with a side of steamed jasmine rice or your favorite noodles. Fresh lime wedges squeezed on top brighten the dish wonderfully.

Side dishes: Garlic green beans or a crisp cucumber salad complement the richness perfectly. For a quick side, I sometimes make the savory chicken sausage and broccoli orzo—it’s a great way to sneak in extra veggies.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The veggies soften a bit but the flavors get even better. When reheating, add a splash of water or broth and warm gently on the stove or in the microwave to keep the sauce silky.

Freezing: I don’t recommend freezing this dish because the roasted veggies lose their texture and the sauce can separate. If you want to meal prep, it’s best to store the sauce and cooked chicken separately and roast veggies fresh.

Nutrition Information

I’m not a nutritionist, but here’s a rough breakdown per serving (based on 4 servings):

Calories	450
Protein	35g
Carbs	20g
Fiber	4g
Sugar	8g
Fat	25g
Saturated Fat	4g
Cholesterol	90mg
Sodium	650mg
Calcium	40mg

This dish packs a solid protein punch from the chicken and cashew butter, plus fiber and vitamins from the veggies. The fat comes mostly from healthy sources like cashew butter and sesame oil. If you’re watching sodium, opt for low-sodium soy sauce and adjust seasoning.

My take? This is wholesome, satisfying comfort food that feels indulgent but still balanced. If you want to lighten it up, reduce the sauce quantities and bulk up with extra veggies.

Final Thoughts

So that’s my easy sheet pan cashew chicken with crispy veggies recipe! I’ve probably talked your ear off, but when I make a recipe this often, I have a lot to say about it. This dish has saved more weeknights than I can count—it’s quick, it’s flavorful, and it doesn’t leave me buried in dishes.

Make it your own. Try swapping veggies, add a little heat, or toss in some extra nuts for crunch. The best recipes are the ones you adapt to your tastes and kitchen rhythm.

If you give this recipe a try, drop a comment and tell me how it went! I love hearing about your kitchen wins—and if something doesn’t work, I’m here to help troubleshoot.

Happy cooking! And I hope your kitchen smells as amazing as mine does right now.

Frequently Asked Questions

Q: Can I use chicken breasts instead of thighs?

A: You absolutely can. Just watch your cooking time carefully because breasts can dry out faster. I recommend slicing them into even pieces so they cook quickly and evenly. If you try this, let me know how it goes!

Q: Can I substitute peanut butter for cashew butter?

A: Yes, peanut butter works fine in a pinch. It gives a slightly different flavor but still creamy and delicious. Use a smooth peanut butter and be sure to adjust the sweetness and saltiness to balance.

Q: How do I keep the veggies crispy and not soggy?

A: Thinly slicing veggies and spreading them out so they aren’t crowded on the pan is key. Also, roasting at a high temperature (425°F) helps caramelize and crisp them. Toss veggies halfway through roasting for even cooking.

Q: Can I make this recipe ahead of time?

A: You can prep the sauce and chop veggies a day ahead, but I recommend roasting everything fresh. If you want to meal prep, cook the chicken separately and toss with freshly roasted veggies and warmed sauce for best results.

Q: Is this recipe gluten-free?

A: It can be! Just swap soy sauce for tamari or another gluten-free soy sauce alternative. Double-check your cashew butter and other ingredients to be sure.

Q: What’s the best way to reheat leftovers?

A: Warm leftovers gently in a skillet with a splash of water or broth, stirring frequently to keep the sauce smooth. The microwave works in a pinch, but add a little liquid and heat in short bursts to avoid drying out.

Q: Can I double this recipe?

A: Totally! Just make sure you have a large enough sheet pan or use two pans so everything roasts evenly. The cooking time stays about the same.

Pin This Recipe!