Sheet Pan Cashew Chicken

4.77 from 26 votes

Sheet Pan Cashew Chicken is an all in one meal with the amazing flavors of the popular takeout dish. Tender chicken surrounded by crisp and tender veggies with crunchy cashews and an incredible sweet and savory sauce.

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: Asian American

Keyword: Cashew Chicken, sheet pan cashew chicken

Servings: servings

Author: Kelly Kwok

Ingredients

Sauce

6 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
¾ tablespoon apple cider vinegar
2 tablespoons honey
1 teaspoon toasted sesame oil
½ teaspoon fresh minced ginger
2 teaspoons minced garlic
2 tablespoons cornstarch
½ cup water

Chicken and Vegetables

1 pound cubed boneless skinless chicken breasts cut into 1-inch cubes
salt and pepper to taste
1 ½ cups broccoli florets
1 chopped red bell pepper
1 chopped green bell pepper
⅔ cup roasted unsalted cashews
toasted sesame seeds and chopped green onions for garnish

Instructions

Sauce

In a medium saucepan over medium heat, whisk together 6 tablespoons low-sodium soy sauce, 1 tablespoon hoisin sauce, ¾ tablespoon apple cider vinegar, 2 tablespoons honey, 1 teaspoon toasted sesame oil, ½ teaspoon fresh minced ginger, 2 teaspoons minced garlic, 2 tablespoons cornstarch, and ½ cup water until combined.
Bring the sauce to a simmer, stirring frequently, until the sauce thickens and bubbles. Remove from heat and set aside.

Chicken and Vegetables

Preheat the oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper and set aside.
Season 1 pound cubed boneless skinless chicken breasts with salt and pepper to taste. Place the chicken on the prepared pan and drizzle with half of the sauce mixture. Set the remaining sauce aside for later.
Cook the chicken in the preheated oven for 8 minutes then remove the pan from the oven.
Arrange 1 ½ cups broccoli florets, 1 chopped red bell pepper, 1 chopped green bell pepper, and ⅔ cup roasted unsalted cashews around the chicken in a single layer. Drizzle on spoonfuls of the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.
Remove pan from oven and drizzle with remaining sauce. Serve over rice or quinoa and garnish with toasted sesame seeds and chopped green onions, if desired.

Video

Nutrition

QR code

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