Sheet Pan Cashew Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
473 kcal
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Course
Main Course
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Cuisine
Chinese
Sheet Pan Cashew Chicken
Description
This Sheet Pan Cashew Chicken recipe combines boneless, skinless chicken breast with broccoli and red and green bell peppers on a parchment-lined baking sheet. The sauce, made from a blend of soy sauce, hoisin, rice wine vinegar, brown sugar, sesame oil, ginger, garlic, cornstarch, and water, is simmered until thickened. Chicken is partially cooked first, then vegetables and cashews are arranged around it and coated with more sauce before finishing baking.
The chicken comes out tender, while the vegetables retain freshness and slight crunch. Roasted cashews introduce a toasty bite. This dish can be served alone or alongside grains like white or brown rice, or quinoa for a balanced meal. Extra cashews sprinkle on top adds appealing texture contrast.
Using a rimmed sheet pan ensures even cooking and easy cleanup. The recipe allows flexible serving options and combines savory, sweet, and nutty flavors in a simple preparation.
Ingredients
Sauce
- 1/2 cup soy sauce lite
- 1/4 cup hoisin sauce
- 2 tablespoons rice wine vinegar
- 3 tablespoons brown sugar packed
- 1 tablespoon sesame oil toasted
- 1 teaspoon ginger fresh, minced
- 3 cloves garlic minced
- 2 tablespoons cornstarch
- ½ cup water
Chicken and Vegetables
- 2 pounds boneless skinless chicken breast, cut into 1-inch cubes
- 1 broccoli cut into florets and stems, head
- 1 red bell pepper cut into chunks
- 2 green bell pepper cut into chunks
- 1 cup cashew plus extra for serving, unsalted, roasted
Instructions
- In a medium saucepan, whisk together sauce ingredients until combined.
- Bring to a simmer over medium heat, stirring regularly, until sauce thickens.
- Remove from heat, and set aside.
- Preheat oven to 400F. Line a large rimmed sheet pan* with parchment paper or a silicone baking mat. Set aside.
- Place chicken on prepared sheet pan, and drizzle 1/3 sauce over chicken.
- Toss chicken to coat in sauce.
- Cook for 8 minutes.
- Remove pan from oven, and place broccoli, bell peppers, and cashews in a single layer around the chicken.
- Pour remaining sauce over chicken and veggies; toss to coat.
- Return pan to the oven, and continue cooking for an additional 8-12 minutes, or until the chicken is cooked through.
- Serve by itself or over white rice, brown rice, or quinoa.
- Sprinkle with extra cashews, if desired.
Notes
- Use a 12x17-inch rimmed baking sheet to accommodate even cooking and tossing.
- Nutrition values provided are estimates and can vary based on exact ingredient brands and measurements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 473kcal | 24% |
| Carbohydrates | 32g | 11% |
| Protein | 43g | 86% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 95mg | 32% |
| Sodium | 1381mg | 58% |
| Potassium | 1194mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 1400IU | 28% |
| Vitamin C | 148.1mg | 165% |
| Calcium | 85mg | 9% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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