Can I use frozen veggies?

Yes, but thaw and pat dry first so they roast instead of steam.

Do I need to marinate the chicken?

Not required. The sauce and cornstarch coating give great flavor and texture without marinating.

What if I do not have hoisin?

Use a mix of soy sauce, brown sugar, and a spoonful of ketchup or plum sauce to mimic sweetness and body.

How do I make it spicier?

Add red pepper flakes, sriracha, or chili garlic paste to the sauce. Taste as you go.

Can I make this for a crowd?

Absolutely. Use two sheet pans and rotate them halfway. Double the sauce and keep extra warm on the stove.

Easy Sheet Pan Cashew Chicken Recipe

Description

This Better-Than-Takeout Sheet Pan Cashew Chicken is a convenient and flavorful dish combining juicy chicken, toasted cashews, and caramelized vegetables, all roasted to perfection with a sticky, savory sauce.

Ingredients

Main Ingredients

1 lb Boneless, skinless chicken thighs or breasts, cut into bite-size chunks (Thighs stay juicier; breasts require careful cooking.)
2 cups Broccoli florets
1 cup Red bell pepper, sliced (For color and crunch.)
1 small Red onion or yellow onion, sliced
1/2 cup Raw unsalted cashews (Can substitute with peanuts if needed.)

Sauce Ingredients

3 tbsp Soy sauce or tamari (Use tamari for gluten-free.)
2 tbsp Hoisin sauce (For sweetness and depth.)
1 tbsp Honey or brown sugar
2 tbsp Rice vinegar or lime juice (For acidity.)
1 tsp Sesame oil (For a toasty finish.)
1 tbsp Cornstarch (For thickening the sauce.)
1/4 tsp Red pepper flakes or sriracha (Adjust amount for spice preference.)
2 tbsp Neutral oil (avocado or canola) (For tossing chicken.)

For Serving

4 cups Cooked rice, cauliflower rice, or noodles (Your choice for serving.)
1/4 cup Green onions, sliced (For garnish.)
1/4 cup Sesame seeds (For garnish.)

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Instructions

Preparation

Heat the oven to 425 F and line a large sheet pan with parchment paper.
Whisk together the sauce: soy sauce, hoisin, honey, garlic, ginger, rice vinegar, cornstarch, and a little water. Taste and adjust as needed.
Toss the chicken with a spoonful of oil and a light dusting of cornstarch. Add half the sauce and coat well.

Cooking

Spread the chicken on the sheet pan with broccoli, bell peppers, and onions. Drizzle with remaining sauce and oil.
Roast for 10 minutes, then stir in the cashews and brush on reserved sauce.
Roast an additional 6 to 10 minutes until the chicken is cooked through (165 F internal temperature) and the edges are caramelized.
Finish with sesame oil, green onions, and sesame seeds. Serve hot over rice or noodles.

Notes

Avoid overcrowding the pan for better caramelization. Reserve some sauce to brush on chicken in the last 5 minutes for added flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Cuisine: American, Asian