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Cashew Chicken is ready in under 30 minutes, baked in the oven instead of on the stovetop, and made all on one sheet pan for easy clean up! It’s a family-friendly dinner that will satisfy your takeout craving!
For more Chinese takout classics, try my Vegetable Egg Rolls.
Why We Love This Recipe
- Sheet Pan Recipe – I love that, unlike many recipes, this cashew chicken is baked in the oven instead of on the stove! It’s not only easier to make, but clean up is super easy too!
- Sweet and Savory Sauce – The cashew chicken sauce uses simple, easy-to-find, ingredients and is the star of the recipe!
- 30 Minute Meal – Start to finish, this recipe comes together fast!
RECIPE WALK-THROUGH
How To Make Cashew Chicken
See the recipe card below for full, detailed instructions
Prep – Get the oven preheating and line a large baking sheet with foil or parchment paper (for easy clean up) and spray with cooking spray.
Make the Sauce – In a small saucepan on the stove over medium heat, add the soy sauce, hoisin sauce, apple cider vinegar, honey, sesame oil, ginger, and garlic. Stir and heat until almost boiling then stir in the cornstarch slurry. Continue cooking and stirring until the sauce thickens then remove from heat and set aside. Continue stirring sauce over medium heat until it thickens slightly. Remove it from the heat and set aside while you prep the chicken and vegetables.
Start Chicken – Add the diced chicken to the prepared baking sheet and season with salt and pepper then pop in the oven and bake for 8 minutes.
Drizzle with Sauce – Remove the sheet pan from the oven and add the veggies and cashews to the pan and drizzle the sauce over everything.
Finish Baking – Return to the oven and bake for another 8-10 minutes until the chicken is cooked.
Serve – Serve with rice or noodles and enjoy!
Serving Suggestions
I love to round out the meal and serve this with other Asian inspired recipes like Egg Fried Rice, plain steamed white or brown rice, or Veggie Chow Mein. You can even add a fun appetizer like Cream Cheese Wontons or Crab Rangoon.
Storage Tips
The Best Way to Store Leftovers
Leftovers can be stored in the fridge, in an airtight container, for up to 4 days. Reheat in a skillet, adding a splash of water or chicken broth to loosen the sauce if necessary.
Recipe Tips
- Use Other Veggies – Instead of the broccoli, you can swap in other veggies! I also love using chopped bell peppers and onions or thinly sliced carrots.
- Prep in Advance – To save time on a busy weeknight, you can prep the sauce a day or two before and store in the fridge until ready to use.
- Make it Spicy – As-is, the sauce is slightly sweet and not spicy. If you want a kick, try adding red pepper flakes!
More Asian-Inspired Recipes
- Honey Lemon Chicken and Green Beans
- Korean Short Ribs
- Shrimp Fried Rice
- Vegetable Egg Rolls
- Copycat PF Chang’s Chicken Lettuce Wraps
Cashew Chicken and Broccoli
Ingredients
For the Sauce
- 6 tablespoons Low-sodium soy sauce
- 1 tablespoon Hoisin sauce
- 1 1/2 teaspoons Apple cider vinegar
- 3 tablespoons Honey
- 1/2 teaspoon Sesame oil
- 1/2 teaspoon Ground ginger
- 2 Garlic cloves minced
- 1 tablespoon Cornstarch
- 1/2 cup Water
For the Chicken and Vegetables
- 1 pound Boneless, skinless chicken breasts cut into bite-sized pieces
- 3 cups Broccoli florets
- 1 cup Additional vegetables cut into bite-sized pieces (bell peppers, onions, sugar snap peas, etc., optional)
- 1/2 cup Roasted and salted cashews
- Salt and pepper to taste
Instructions
For the Sauce
- In a small saucepan on the stove over medium heat, add the soy sauce, hoisin sauce, apple cider vinegar, honey, sesame oil, ginger, and garlic. Stir and heat until almost boiling.
- Meanwhile, stir the cornstarch with the ½ cup of water and set aside. When the rest of the sauce mixture is hot, pour in the cornstarch/water mixture, stirring constantly as you pour it in.Â
- Continue stirring sauce over medium heat until it thickens slightly. Remove it from the heat and set aside while you prep the chicken and vegetables.
For the Chicken and Vegetables
- Preheat your oven to 400 degrees F.
- Line a large cookie sheet with aluminum foil or parchment paper and lightly spray with cooking spray.
- Add the chicken pieces to the baking sheet and sprinkle with salt and pepper.
- Put in the oven for eight minutes. Then remove from the oven and add your vegetables and cashews.
- Drizzle with the reserved sauce. You may not use all of the sauce.
- Return to the oven for 8-10 minutes, until chicken is cooked through and juices run clear.
- Serve over rice or noodles and additional sauce if desired.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Oh my goodness! I love cashew chicken and broccoli & chicken from our local Chinese place and when I saw this recipe I had to give it a try.. I’m challenged by family members who are extremely picky. This recipe looked like it would be easily adaptable by using different veggies. Everyone loved it! Because I am trying to add more veggies to my diet, I used broccoli, cauliflower, carrots, and snowpeas. I just had leftovers for lunch. Yummm. This one is a keeper! Easy to make, tasty and an easy clean up.
That is so awesome Angela! thanks for stopping by.