Sheet Pan Cashew Chicken Recipe

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Rene Robertson Modified: March 21, 2022
Sheet Pan Cashew Chicken Recipe

How To Make Sheet Pan Cashew Chicken

Skip the takeout and whip up your own luscious and juicy cashew chicken at home! It’s served with a rich hoisin sauce and tender veggies for a fuller meal.

Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes

Serves:

Ingredients

For Sauce:

  • 6tbspsoy sauce,low sodium
  • 1tbsphoisin sauce
  • ¾tbspapple cider vinegar
  • 2tbsphoney
  • 1tsptoasted sesame oil
  • ½tspfresh ginger,minced
  • 2garlic cloves,minced
  • 2tbspcornstarch
  • ½cupwater,plus more as needed to thin out sauce

For Chicken and Vegetables:

  • 2medium chicken thighs,or breasts, skinless boneless, cut into 1-inch cubes
  • salt and black pepper,to taste
  • cupbroccoli florets
  • 1red bell pepper,cut into chunks
  • ½green bell pepper,cut into chunks
  • cupunsalted cashews,roasted
  • sesame seeds,toasted, optional garnish
  • green onions,chopped, optional garnish

Instructions

  1. In a medium saucepan over medium heat, whisk together the soy sauce, hoisin sauce, vinegar, honey, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles.

  2. Remove from heat and set aside.

  3. Preheat oven to 400 degrees Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.

  4. Season chicken with salt and black pepper, then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.

  5. Cook in preheated oven for 8 minutes, then remove the pan.

  6. Arrange the broccoli florets, bell peppers and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat.

  7. Return to the oven and cook for another 8 to 12 minutes, or until the chicken is cooked through and juices run clear.

  8. Remove pan from oven and drizzle with remaining sauce.

  9. Serve over rice or quinoa and garnish with green onions and sesame seeds, and enjoy!

Nutrition

  • Calories: 445.55kcal
  • Fat: 27.90g
  • Saturated Fat: 6.43g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 12.77g
  • Polyunsaturated Fat: 5.86g
  • Carbohydrates: 27.48g
  • Fiber: 2.24g
  • Sugar: 12.82g
  • Protein: 23.72g
  • Cholesterol: 94.69mg
  • Sodium: 1475.25mg
  • Calcium: 49.02mg
  • Potassium: 660.14mg
  • Iron: 3.19mg
  • Vitamin A: 111.67µg
  • Vitamin C: 75.16mg
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