Skip takeout and enjoy a fast, flavorful meal with Sheet Pan Cashew Chicken and Snap Peas. Tender bite-sized chicken pieces, crisp sugar snap peas, bell peppers, and raw cashews are roasted on a single sheet pan and coated in a glossy, sweet-and-savory garlic-ginger soy glaze.
The secret to juicy chicken alongside crisp, vibrant snap peas is Roasting the Chicken and Bell Peppers First at High Heat (400°F / 200°C) and Adding the Snap Peas, Cashews, and Glaze During the Final 5 to 7 Minutes. Adding the snap peas and cashews near the end ensures the peas remain crisp-tender while the cashews get perfectly toasted without burning.
Why You’ll Love This Dinner
- Better-Than-Takeout Flavor: A savory blend of soy sauce, hoisin, honey, fresh ginger, and garlic delivers authentic restaurant taste at home.
- Effortless One-Pan Cleanup: Protein, vegetables, and nuts roast together on a single baking sheet.
- Under 30 Minutes Total: Fast prep and quick roasting make this ideal for busy weeknight dinners.
- Great for Meal Prep: Stores easily in the fridge for up to 4 days, making delicious weekday lunch bowls over jasmine or brown rice.
Key Ingredients Overview
- Chicken: 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized 1-inch pieces.
- Vegetables & Nuts: 8 oz fresh sugar snap peas (trimmed), 1 red bell pepper (sliced), and ¾ cup raw, unsalted cashews.
- Cashew Glaze: Low-sodium soy sauce (or tamari), hoisin sauce, honey, rice vinegar, sesame oil, minced garlic, and fresh grated ginger.
- Coating: 1 tablespoon cornstarch and 1 tablespoon neutral oil (like canola or avocado oil) to coat the raw chicken.
- Garnishes: Sliced green onions and toasted sesame seeds.
Step-by-Step Instructions
1.Prep Oven & Sheet Pan:3 min.
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or heavy-duty foil.
2.Coat Chicken & Slice Veggies:4 min.
Cut 1½ lbs chicken into 1-inch pieces and pat dry with paper towels. Toss the chicken in a bowl with 1 tablespoon oil, 1 tablespoon cornstarch, ¼ teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Slice 1 red bell pepper into strips and trim 8 oz fresh sugar snap peas.
3.Whisk the Savory Glaze:3 min.
In a small bowl, whisk together ¼ cup low-sodium soy sauce, 2 tablespoons hoisin sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 3 minced garlic cloves, and 1 teaspoon freshly grated ginger until smooth.
4.Initial Roast (Chicken & Peppers):12 min.
Spread the coated chicken pieces and sliced bell peppers in a single layer across the baking sheet. Roast at 400°F (200°C) for 12 to 14 minutes, until the chicken starts to brown and is almost cooked through.
5.Add Snap Peas, Cashews & Glaze:6 min.
Remove the sheet pan from the oven. Scatter 8 oz sugar snap peas and ¾ cup raw cashews across the pan. Pour the savory glaze over the chicken and vegetables, tossing gently with tongs until everything is evenly coated. Return to the oven for 5 to 7 minutes until the chicken reaches 165°F (74°C), the cashews are golden, and the sauce is bubbling and sticky.
6.Garnish & Serve Warm:2 min.
Remove from the oven, top with sliced green onions and toasted sesame seeds, and serve hot over cooked jasmine rice or noodles!
Expert Tips for Success
- Toss Chicken with Cornstarch: Coating the raw chicken in a little cornstarch helps lock in moisture while giving the sauce something to cling to on the pan.
- Use Raw, Unsalted Cashews: Pre-roasted cashews burn easily in a 400°F oven. Starting with raw, unsalted cashews allows them to toast nicely during the final minutes of roasting.
- Don’t Add Snap Peas Too Early: Sugar snap peas lose their vibrant green color and satisfying crunch if cooked too long. Adding them for the final 5–7 minutes keeps them sweet and crisp.
The Recipe Card
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 4 Servings
Ingredients:
- Main: 1½ lbs Chicken Breasts or Thighs (cut into 1-inch pieces), 8 oz Fresh Sugar Snap Peas (trimmed), 1 Red Bell Pepper (sliced), ¾ cup Raw Unsalted Cashews.
- Chicken Coating: 1 tbsp Neutral Oil, 1 tbsp Cornstarch, ¼ tsp Salt, ¼ tsp Black Pepper.
- Cashew Glaze: ¼ cup Low-Sodium Soy Sauce, 2 tbsp Hoisin Sauce, 2 tbsp Honey, 1 tbsp Rice Vinegar, 1 tsp Sesame Oil, 3 Garlic Cloves (minced), 1 tsp Fresh Ginger (grated).
- Garnish: 2 Green Onions (sliced), 1 tbsp Sesame Seeds.
Instructions:
Preheat oven to 400°F (200°C) and line a sheet pan. Toss chicken pieces with oil, cornstarch, salt, and pepper. Spread chicken and sliced bell peppers on the pan; roast for 12–14 minutes. Whisk soy sauce, hoisin, honey, rice vinegar, sesame oil, garlic, and ginger into a glaze. Add snap peas and cashews to the pan, pour glaze over top, and toss to coat. Bake 5–7 minutes more until chicken is cooked through (165°F) and sauce is sticky. Garnish with green onions and sesame seeds, then serve hot!
