Sheet Pan Cashew Chicken and Vegetables Recipe

Sheet Pan Cashew Chicken and Vegetables Recipe

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.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 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
  • cupcashews


  1. Preheat the oven to 375 degrees F.

  2. Mix the hoisin sauce, soy sauce, sherry wine, red wine vinegar, sriracha sauce, sugar and garlic in a small bowl.

  3. Cut diagonal lines into the chicken to help catch the sauce.

  4. Toss the broccoli and carrots with the canola oil and 1 tablespoon of the sauce.

  5. 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.

  6. Pour the remaining sauce over the chicken and sprinkle on the cashews.

  7. Cook for an additional 5 to 10 minutes or until chicken is cooked through.


  • 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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