Sheet Pan Thai Cashew Chicken and Vegetables

This is my kind of weeknight dinner: chop, roast, toss, done. The chicken starts on the sheet pan first, so it gets a head start, then the veggies and cashews go in with the sauce, and everything finishes together.

The sauce is the whole reason you’ll keep coming back to this one. It’s a simple mix of soy sauce, hoisin, honey, garlic, and optional chili paste, thickened just enough to coat the chicken and vegetables without turning gloopy.

And don’t skip the cashews. They toast right on the pan, add that rich crunch, and somehow everyone ends up “taste testing” them straight off the sheet pan!

Before You Get Started

Here are a few things worth knowing before you start cooking so everything goes smoothly.

• Time-saving shortcut: Use a bagged Asian vegetable mix and pre-chopped chicken breast to keep prep truly quick!
• Gluten-free swap: Use gluten-free tamari instead of soy sauce and a gluten-free hoisin sauce, then taste and adjust since brands vary.
• Avoid crowding: Use a large sheet pan or two pans so the chicken and veggies roast instead of steaming.
• Spice control: Add the garlic chili paste gradually so you can keep it mild or crank it up, depending on who’s eating.

How to Make Sheet Pan Thai Cashew Chicken and Vegetables

Here’s a quick overview of how to pull this recipe together step-by-step.

1. Roast The Chicken

Heat the oven to 400 degrees. Toss or spray the chicken with cooking spray (or a little olive oil), season with pepper, and spread it out on a foil-lined sheet pan in a single layer. Bake for about 10 minutes to get it started.

2. Simmer The Sauce

In a small pan, whisk together soy sauce, water, hoisin, honey, garlic, cornstarch, and garlic chili paste if using. Bring to a boil, then reduce to a low simmer and cook until thick enough to coat the back of a spoon.

• Pro tip: Keep whisking as it heats so the cornstarch stays smooth and the sauce doesn’t clump.

3. Add Veggies, Cashews, And Sauce

Remove the pan from the oven and add the vegetables and cashews. Drizzle with the sauce and toss right on the sheet pan so everything is coated.

4. Finish Roasting

Return to the oven and roast 8 to 10 minutes, until the veggies are tender-crisp and the chicken is cooked through.

Recipe Tips and Tricks

Here are the best tips and pro tricks to help this recipe turn out perfectly every time.

• Crispier chicken: Spread the chicken wide and don’t stir during the first roast so it browns instead of steaming.
• Veggie texture: Add quick-cooking vegetables (like snap peas) closer to the end if you’re customizing your mix.
• Sauce too thick: Whisk in 1 tablespoon water at a time until it drizzles easily and coats everything.
• Protein swaps: Chicken thighs work great, and pork tenderloin cooks similarly. For tofu, press it well and roast it for extra time so it crisps.
• Add more cashews: If you’re not watching calories, add extra. They’re the best part for crunch and richness!
• Make it meal prep friendly: Keep rice and toppings separate, then reheat the chicken and veggies and build bowls during the week.

Serving Ideas

Here are some easy and delicious ways to serve this recipe.

Storage & Reheating

Here’s how to store, reheat, and enjoy your leftovers.

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge for the best texture.
• Reheating: Reheat in a skillet over medium heat with a splash of water, or microwave in short bursts, stirring so the sauce stays glossy.
• Leftovers: Turn leftovers into lettuce wraps, toss them into a quick fried rice, or use them as a filling for a wrap with crunchy cabbage.