This quick and easy Sheet Pan Cashew Chicken and Vegetables is a one pan meal that tastes just like it came from your local takeout restaurant.
Preheat oven to 400 degrees F. Prepare a large rimmed sheet pan by greasing with oil or line it with parchment paper.
In a medium bowl whisk together the sauce ingredients: soy sauce, rice vinegar, sesame oil, honey, ketchup, chili garlic sauce, garlic and ginger. Set aside.
In a small bowl mix the seasoning mix ingredients: onion powder, granulated garlic powder, salt and pepper.
Spread broccoli, peppers, onions and cashews on the sheet pan and sprinkle with about one third of the seasoning mix. Drizzle with 3 tablespoons of the olive oil then toss to combine. Push the vegetables and cashews to one half of the sheet pan.
Into a large bowl add chicken pieces and sprinkle with remaining seasoning mix and toss to combine. Sprinkle with cornstarch and toss again to combine. Drizzle with the remaining 3 tablespoons olive oil and toss again to combine. Spread the seasoned and coated chicken in one layer on the other half of the sheet pan.
Roast for 15 - 17 minutes until the chicken is lightly cooked and the vegetables are tender. Remove pan from the oven, leave oven on. Give the sauce another whisk, then brush about two thirds of the sauce on the chicken pieces. Drizzle the remaining sauce over the vegetables and cashews.
Return the sheet pan to the oven and roast for another 5 – 7 minutes until the sauce thickens and caramelizes and the chicken is cooked through. Remove pan from the oven and toss all the ingredients together. Sprinkle with sesame seeds and green onions. Serve with steamed basmati or jasmine rice, if desired.