How To Make Sheet Pan Cashew Chicken and Vegetables
This no-fry cashew chicken is packed with sweet and spicy flavors. It’s cooked with veggies in a blend of hoisin, soy sauce, and a hint of Sriracha.
Serves:
Ingredients
- ¼cuphoisin sauce
- 1tbspsoy sauce
- 1tbspsherry wine
- 2tspred wine vinegar
- 1tspSriracha sauce
- 1tbspsugar
- 1tbspgarlic,minced
- 1lbchicken breast,boneless and skinless
- 3cupsbroccoli florets
- 1lbbaby carrots
- 1tbspcanola oil
- 4¼cupcashews
Instructions
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Preheat the oven to 375 degrees F.
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Mix the hoisin sauce, soy sauce, sherry wine, red wine vinegar, sriracha sauce, sugar and garlic in a small bowl.
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Cut diagonal lines into the chicken to help catch the sauce.
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Toss the broccoli and carrots with the canola oil and 1 tablespoon of the sauce.
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Add the chicken to the sheet pan, then scatter the vegetables around it. Add half of the sauce to the top of the chicken and cook for 25 minutes.
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Pour the remaining sauce over the chicken and sprinkle on the cashews.
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Cook for an additional 5 to 10 minutes or until chicken is cooked through.
Nutrition
- Calories: 1159.29kcal
- Fat: 80.13g
- Saturated Fat: 15.00g
- Trans Fat: 0.13g
- Monounsaturated Fat: 42.12g
- Polyunsaturated Fat: 15.33g
- Carbohydrates: 68.23g
- Fiber: 8.72g
- Sugar: 21.74g
- Protein: 54.05g
- Cholesterol: 73.05mg
- Sodium: 671.02mg
- Calcium: 140.12mg
- Potassium: 1722.69mg
- Iron: 12.54mg
- Vitamin A: 889.54µg
- Vitamin C: 54.06mg
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