Sheet Pan Cashew Chicken and Vegetables
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4 Servings
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Calories
330 kcal
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Course
Main Course
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Cuisine
Asian
Sheet Pan Cashew Chicken and Vegetables
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Sheet Pan Cashew Chicken and Vegetables is spicy, sweet and full of your favorite takeout flavors with garlic, hoisin sauce and sriracha without the frying.
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Ingredients
- 1/4 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon sherry wine
- 2 teaspoons red wine vinegar
- 1 teaspoon Sriracha sauce
- 1 tablespoon sugar
- 1 tablespoon garlic minced
- 1 pound chicken breast boneless and skinless
- 3 cups broccoli florets
- 1 pound baby carrots
- 1 tablespoon canola oil
- 1/4 cup cashews
Instructions
- Preheat the oven to 375 degrees.
- Mix the hoisin sauce, soy sauce, sherry wine, red wine vinegar, sriracha sauce, sugar and garlic in a small bowl.
- Cut diagonal lines into the chicken to give the sauce more to cling to.
- Toss the broccoli and carrots with the canola oil and 1 tablespoon of the sauce.
- Add the chicken to the sheet pan, then scatter the vegetables around it.
- Add half of the sauce to the top of the chicken.
- Cook for 25 minutes.
- Pour the remaining sauce over the chicken and sprinkle on the cashews.
- Cook for an additional 5-10 minutes or until chicken is cooked through.
Notes
- Recipe adapted from my Cheesecake Factory Spicy Cashew Chicken
- Cheesecake Factory Spicy Cashew Chicken
Nutrition Information
Show Details
Serving
1g
Calories
330kcal
(17%)
Carbohydrates
28.3g
(9%)
Protein
28.8g
(58%)
Fat
11.2g
(17%)
Saturated Fat
1.2g
(6%)
Fiber
5.8g
(23%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 330kcal | 17% |
| Carbohydrates | 28.3g | 9% |
| Protein | 28.8g | 58% |
| Fat | 11.2g | 17% |
| Saturated Fat | 1.2g | 6% |
| Fiber | 5.8g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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