Sheet Pan Cashew Chicken with Veggies
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
644 kcal
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Course
Main Course
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Cuisine
Chinese
Sheet Pan Cashew Chicken with Veggies
Description
This recipe uses a sauce made from soy sauce, hoisin sauce, honey, garlic, ginger, flour, and water, simmered until thickened. The sauce clings to the diced chicken breast, broccoli florets, and red bell pepper pieces, which are arranged on a lined sheet pan and mixed with most of the sauce. Roasted unsalted cashews are added to contribute crunch and a mild nutty flavor. The whole pan is baked at 400°F, allowing the chicken to cook through and the vegetables to roast slightly, developing a tender texture with vibrant color.
Halfway through baking, stirring the ingredients ensures even cooking and glaze coverage. After baking, the dish is tossed again with the remaining sauce for extra flavor coating. This one-pan meal pairs protein, vegetables, and nuts with a balanced sweetness and umami from the sauce, requiring minimal cleanup.
Ingredients
For the Sauce
- 6 tablespoons soy sauce low sodium
- 2 tablespoon hoisin sauce
- 2 tablespoons honey
- 1 tablespoons all-purpose flour or cornstarch
- 4 cloves garlic minced
- 1 tablespoon mirin
- 1 cup water
For the Chicken and Vegetables
- 3 large chicken breast cut into 1 inch pieces
- salt as needed, sea salt
- black pepper as needed, sea salt
- 3 large broccoli cut into bite-sized pieces, crowns
- 2 red bell pepper cut into bite-sized pieces
- 1 cup cashew roasted, unsalted
Instructions
The Sauce
- In a saucepan over medium heat, whisk together soy sauce, hoisin sauce, honey, garlic, ginger, flour, and water until combined. Bring the sauce to a simmer, stirring frequently, until sauce thickens and is bubbling, around 5 minutes. Remove from heat and set aside. Be sure the sauce is not too thinned out as it will not stay on the ingredients when in the oven.
For the Chicken and Vegetables
- Heat oven to 400°F.
- On a large lined sheet pan, toss the chicken, bell pepper, broccoli, and cashews in 75% of the sauce.
- Bake for 20 minutes or until the chicken is cooked through, stirring at the halfway mark.
- Remove the pan from oven and toss with remaining sauce before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 64g | 21% |
| Protein | 56g | 112% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1321mg | 55% |
| Potassium | 2457mg | 52% |
| Fiber | 15g | 60% |
| Sugar | 24g | 48% |
| Vitamin A | 4755IU | 95% |
| Vitamin C | 486mg | 540% |
| Calcium | 257mg | 26% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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