Go Back

Sheet Pan Orange Cashew Chicken

Better than take-out! Sheet Pan Orange Cashew Chicken features juicy bites of chicken, tender-crisp vegetables, and crunchy cashews — all in a delicious orange ginger sauce. Cooking it all on a sheet pan makes it an easy meal with little clean-up!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian
Keyword: Cashew, Chicken, Orange, Sheet Pan, Stir Fry
Servings: 4

Equipment

  • Sheet pan
  • Sauce pan small
  • parchment paper or aluminum foil

Ingredients

  • 1 lb chicken thighs boneless, skinless
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 cup snow peas
  • ½ red onion chopped
  • 1 bunch green onions sliced, white and green parts separated
  • ½ cup cashews

Sauce

  • ½ cup orange juice
  • Zest from one orange
  • ¼ cup soy sauce
  • 1 tablespoon roasted sesame oil
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon fresh ginger peeled & grated
  • 4 cloves garlic peeled & grated
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

To serve

  • Sesame seeds
  • Green onions
  • Fresh cilantro chopped
  • 2 cups cooked white rice ½ cup per serving

Instructions

  • Preheat oven to 400°F. Prepare a sheet pan by lining with parchment paper, or aluminum foil, or spraying with oil. Set aside.
  • Make the sauce: In a small sauce pan over medium heat, add orange juice, zest, soy sauce, sesame oil, chili garlic sauce, ginger, garlic, maple syrup, and rice vinegar. Bring to a boil. Add the cornstarch you mixed with water to the pot and stir until sauce thickens; just a minute or two. Remove from heat.
  • Cut chicken and vegetables into bite-size pieces and add to sheet pan along with the sliced white green onion parts. Drizzle over ½ of the orange ginger sauce and mix until everything is coated in sauce. Make sure chicken and vegetables are in a single layer.
  • Cook for 20-30 minutes or until peppers are slightly softened. Remove from the oven.
  • Divide rice into four bowls. Top with a fourth of the chicken vegetable mixture, then top with remaining sauce.
  • Garnish with sesame seeds, green parts of the green onions, and chopped cilantro.

Notes

Did you make Sheet Pan Orange Cashew Chicken? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.