Sheet Pan Cashew Chicken Recipe

Introduction

Sheet Pan Cashew Chicken is a quick and flavorful dinner that comes together with minimal effort. Combining tender chicken, vibrant vegetables, crunchy cashews, and a savory hoisin-based sauce, it’s perfect for busy weeknights. Everything cooks on one pan for easy cleanup and maximum taste.

Ingredients

• 1.5 pounds boneless skinless chicken breast or thighs
• 1 tablespoon sesame oil
• 2 tablespoons corn starch
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 4 ounces small broccoli florets
• 1 red bell pepper, roughly chopped
• 1/2 sweet yellow onion, roughly chopped
• 1 cup cashews
• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 1 tablespoon sriracha
• 2 tablespoons brown sugar
• 1 garlic clove, minced
• 1 teaspoon ginger, minced
• Green onion, for garnish
• Sesame seeds, for garnish

Instructions

1. Step 1: Preheat your oven to 400˚F (200˚C).
2. Step 2: Cut the chicken into 1-inch bite-sized pieces. In a bowl, combine sesame oil, corn starch, salt, garlic powder, and paprika. Toss the chicken in this mixture until evenly coated.
3. Step 3: Spread the chicken in a single layer on a large greased sheet pan. Arrange the broccoli florets, red bell pepper, and onion around the chicken. Sprinkle cashews evenly over the top. Bake for 10 minutes.
4. Step 4: While the chicken cooks, whisk together the hoisin sauce, soy sauce, sriracha, brown sugar, minced garlic, and minced ginger in a small bowl to create the sauce.
5. Step 5: Remove the sheet pan from the oven and pour the sauce evenly over the chicken and vegetables. Use tongs or a spatula to gently toss everything together so the sauce coats all ingredients. Return the pan to the oven and bake for another 4–6 minutes, until the chicken reaches an internal temperature of 165˚F (74˚C).
6. Step 6: Remove from the oven and garnish with sliced green onions and sesame seeds before serving.

Tips & Variations

• For extra crispiness, broil the dish for 1-2 minutes at the end, watching carefully to avoid burning.
• Swap cashews for almonds or peanuts if preferred.
• Add a splash of rice vinegar to the sauce for a tangy twist.
• Use chicken thighs for juicier results, or breasts for leaner meat.
• Include snap peas or sliced carrots for added crunch and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To keep vegetables crisp, avoid reheating multiple times.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, but reduce the initial baking time slightly to prevent overcooking since frozen vegetables can release more moisture.

Is this recipe gluten-free?

To make it gluten-free, use tamari or a gluten-free soy sauce substitute instead of regular soy sauce, and verify the hoisin sauce ingredients accordingly.

Sheet Pan Cashew Chicken Recipe

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★★★★★

4.5 from 67 reviews

• Author: Ethan
• Total Time: 31 minutes
• Yield: 4 servings 1x

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Description

A delicious and easy-to-make Sheet Pan Cashew Chicken recipe featuring tender chicken pieces, crisp vegetables, and crunchy cashews all baked together and coated in a flavorful hoisin-soy sauce blend, perfect for a quick weeknight dinner.

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Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1.5 pounds boneless skinless chicken breast or thighs, cut into 1-inch bite-sized pieces
• 1 tablespoon sesame oil
• 2 tablespoons corn starch
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 4 ounces small broccoli florets
• 1 red bell pepper, roughly chopped
• 1/2 sweet yellow onion, roughly chopped
• 1 cup cashews

Sauce

• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 1 tablespoon sriracha
• 2 tablespoons brown sugar
• 1 garlic clove, minced
• 1 teaspoon ginger, minced

Garnish

• Green onion, sliced
• Sesame seeds

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Instructions

1. Preheat Oven: Preheat your oven to 400˚F (204˚C) to prepare for baking the chicken and vegetables evenly on a sheet pan.
2. Prepare Chicken: Cut the chicken into 1-inch bite-sized pieces and place in a mixing bowl. Add the sesame oil, cornstarch, salt, garlic powder, and paprika. Mix thoroughly until the chicken pieces are evenly coated with the seasoning and cornstarch mixture to ensure a crispy texture when baked.
3. Arrange on Sheet Pan: Grease a large sheet pan. Spread the coated chicken pieces in a single layer on the pan. Add the broccoli florets, chopped red bell pepper, and half of the chopped onion evenly around the chicken. Sprinkle the cashews over the chicken and vegetables.
4. Bake First Phase: Place the sheet pan in the preheated oven and bake for 10 minutes to start cooking the chicken and soften the vegetables.
5. Make Sauce: While baking, whisk together the hoisin sauce, soy sauce, sriracha, brown sugar, minced garlic, and minced ginger in a bowl until well combined to create a flavorful glaze.
6. Add Sauce and Finish Baking: Remove the sheet pan from the oven after the initial baking. Pour the prepared sauce evenly over the chicken, vegetables, and cashews. Use tongs or a spatula to toss everything gently to coat with the sauce. Return the pan to the oven and bake for an additional 4 to 6 minutes, or until the chicken reaches an internal temperature of 165˚F (74˚C) and is fully cooked.
7. Garnish and Serve: Once cooked, remove the sheet pan from the oven. Garnish the dish with sliced green onions and a sprinkle of sesame seeds for added color, flavor, and texture. Serve hot.

Notes

• Use boneless skinless chicken thighs for more flavor and juiciness compared to chicken breast.
• Adjust sriracha quantity to control the heat level according to your preference.
• Make sure to spread the chicken and vegetables evenly on the sheet pan to promote even cooking.
• Check the internal temperature of the chicken using a meat thermometer to ensure food safety.
• This recipe can be served over steamed rice or noodles for a more filling meal.

• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Asian

Keywords: sheet pan cashew chicken, easy cashew chicken recipe, one pan dinner, baked cashew chicken, weeknight dinner, hoisin chicken