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0 from 9 votes

Sheet Pan Cashew Chicken and Vegetables

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 Servings
Calories: 330 kcal
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. Preheat the oven to 375 degrees.
  2. Mix the hoisin sauce, soy sauce, sherry wine, red wine vinegar, sriracha sauce, sugar and garlic in a small bowl.
  3. Cut diagonal lines into the chicken to give the sauce more to cling to.
  4. Toss the broccoli and carrots with the canola oil and 1 tablespoon of the sauce.
  5. Add the chicken to the sheet pan, then scatter the vegetables around it.
  6. Add half of the sauce to the top of the chicken.
  7. Cook for 25 minutes.
  8. Pour the remaining sauce over the chicken and sprinkle on the cashews.
  9. 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

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

% 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.