Cashew Chicken
Cashew chicken at home — sheet pan cashew chicken, crock pot cashew chicken, honey garlic cashew chicken, and a quick stir fry for busy weeknights.
★ dinner
dinnerSheet Pan Cashew Chicken
This Sheet Pan Cashew Chicken is a quick and flavorful dinner perfect for busy weeknights. Tender chicken, crisp vegetables, and crunchy cashews are coated in a sweet, savory, and slightly spicy sauce, all cooked together on one pan.
Jewel SmithIngredients
- 1.5 pounds boneless skinless chicken breast or thighs
- 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
- 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
- to taste green onion, sliced (optional)
- to taste sesame seeds (optional)
Instructions
- 1Preheat oven to 400°F.
- 2Cut the chicken into 1-inch bite-sized pieces. Toss with sesame oil, cornstarch, salt, garlic powder, and paprika until evenly coated.
- 3Spread the chicken in a single layer on a greased large sheet pan. Add broccoli, red bell pepper, onion, and sprinkle cashews over the top.
- 4Bake for 10 minutes.
- 5While baking, whisk together hoisin sauce, soy sauce, sriracha, brown sugar, garlic, and ginger to make the sauce.
- 6Remove the sheet pan from the oven. Pour the sauce over the chicken and vegetables. Toss to coat evenly.
- 7Return to the oven and bake for an additional 4-6 minutes, or until the chicken reaches an internal temperature of 165°F.
- 8Garnish with sliced green onions and sesame seeds if desired.
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Open in Pepper →Better Than Takeout On A Tuesday
Cashew chicken is one of those dinners everybody at the table already likes. Chicken, a glossy soy-and-garlic sauce, and cashews that stay a little crunchy — served over rice, it feeds a family without much fuss.
Cooks on Pepper reach for these when the takeout urge hits on a weeknight, when there's a pound of chicken thighs in the fridge, or when they want the slow cooker doing the work all afternoon.
Every recipe here is a real version of it: Sheet Pan Cashew Chicken, Crock Pot Cashew Chicken, Cashew Chicken Stir Fry with mushrooms and peppers, Honey Garlic Cashew Chicken, Spicy Cashew Chicken, Cashew Chicken and Gravy, and Springfield Style Cashew Chicken with its flour-and-egg coating.
Quick Tips
- 1
Toss chicken in cornstarch
A tablespoon or two of cornstarch on the chicken before it hits the pan gives you browned edges and helps the sauce cling instead of sliding off.
- 2
Toast the cashews separately
Warm the cashews in a dry skillet 3 to 4 minutes until they smell nutty, then stir them in at the very end so they stay crunchy.
- 3
Get the pan hot
Heat the oil until it shimmers and cook the chicken in two batches, about 4 minutes each, so it sears instead of steaming.
- 4
Mix sauce ahead of time
Stir the soy sauce, honey or vinegar, and 1 to 2 teaspoons cornstarch together in a cup before you start — stir-fries move too fast to measure mid-cook.
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