Description
This Sheet Pan Cashew Chicken recipe offers a flavorful and easy-to-make dinner, combining tender chicken, crunchy cashews, and vibrant vegetables baked together with a delicious homemade hoisin-based sauce. Ready in just 30 minutes, it's perfect for a quick, wholesome weeknight meal with minimal cleanup.
Ingredients
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
Instructions
- Preheat Oven: Preheat your oven to 400˚F to ensure it is ready for cooking the chicken and vegetables evenly.
- Prepare the Chicken: Cut the chicken into 1-inch bite-sized pieces. In a bowl, combine the chicken with sesame oil, cornstarch, salt, garlic powder, and paprika. Toss well to coat the chicken evenly with the seasoning mixture.
- Arrange on Sheet Pan: Spread the coated chicken in a single layer on a large greased sheet pan. Add the broccoli florets, chopped red bell pepper, and roughly chopped onion around the chicken. Sprinkle the cashews evenly over the top to add a crunchy texture.
- Bake Initial Round: Place the sheet pan in the preheated oven and bake for 10 minutes to start cooking the chicken and soften the vegetables.
- Make the Sauce: While the chicken is baking, whisk together hoisin sauce, soy sauce, sriracha, brown sugar, minced garlic, and ginger in a bowl until fully combined to create a flavorful sauce.
- Add Sauce and Finish Baking: Remove the sheet pan from the oven and pour the prepared sauce over the chicken and vegetables. Use tongs or a spatula to gently toss everything so the sauce coats all ingredients evenly. Return to the oven and bake for an additional 4-6 minutes, or until the chicken reaches an internal temperature of 165˚F and is fully cooked through.
- Garnish and Serve: Remove from the oven and garnish with sliced green onions and sesame seeds for added freshness and crunch. Serve hot and enjoy!
Notes
- Make sure the chicken pieces are uniform in size to ensure even cooking.
- If you prefer a spicier dish, increase the amount of sriracha in the sauce.
- You can substitute broccoli with other vegetables like snap peas or asparagus according to your preference.
- Use low-sodium soy sauce to reduce the overall salt content if needed.
- Ensure the internal temperature of the chicken reaches 165˚F for safe consumption.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
