4.9 from 57 votes
Sheet Pan Cashew Chicken
Sheet Pan Cashew Chicken layers cubed chicken, broccoli, and bell peppers on a single pan, coated with a soy and hoisin-based thick sauce. Roasted cashews add crunch, creating texture contrast. This recipe uses a straightforward method of partial baking before adding vegetables and sauce to finish cooking, yielding moist chicken and tender-crisp veggies. It's convenient for an all-in-one meal served over rice or quinoa.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
Calories:
473 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 473
% 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.