A takeout favorite made super easy at home in 30 minutes with only ONE PAN! Â Tender, juicy chicken paired with broccoli and red peppers in an amazing flavor packed Asian style sauce.
Ok, I’m a little bit obsessed with this cashew chicken right now.
Mostly I’m obsessed with the sauce, I should say.
Next, I’m crazy about the fact that this meal literally produces the least dishes EVER.
One little bowl to mix up the sauce, and one sheet pan.
The easiness kind of blows my mind!
CHECK OUT OUR VIDEO OF THIS RECIPE BELOW!
I love cashew chicken but I’m not a big fan of ordering out for Chinese food.
I always find it a little greasy/heavy.
This is much healthier without loads of breading, lighter, not greasy.
AAAANNND, it totally satisfies my cravings – even more so than takeout.
Can we talk about this sauce? Â Give me a spoon, leave me alone with the sauce, that’s all I want.
It’s a tad spicy, but not like eyes watering/steam coming out of your ears spicy.
REALLY garlicy.
The sesame oil combined with the garlic is definitely what hits me – it’s addictive and I can’t help myself!
I honestly usually make double the sauce that the recipe calls for, because I like to add more at the end. Â No shame.
As you’ve probably figured out from my sauce-raving, I can eat this as is, straight off the pan like I have no manners.
But, it’s equally tasty served over rice to soak the saucy goodness up!
Enjoy your new found fave best friend/30 minute/no fuss dinner!
~Nichole
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Easy Sheet Pan Cashew Chicken
Ingredients
- 1 1/2 Pounds Chicken Breasts Cut into 1/4 - 1/2 inc pieces
- 2 Cups Broccoli Florets
- 1 Cup Diced Red Bell Pepper
- 1 Cup Unsalted Cashews
- 3 Tablespoons Chili Garlic Sauce Found in the Asian section of your grocery store
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Vinegar Rice vinegar, Red wine vinegar, or Apple cider vinegar
- 2 Tablespoons Sesame oil
- 2 Tablespoons Honey
- 1 Teaspoon Garlic Minced
Instructions
- Preheat oven to 400 degrees.
- Line a large sheet pan with non-stick foil and spray with non-stick cooking spray.
- Place the diced chicken, vegetables, and cashews onto prepared baking sheet, spreading out evenly.
- In a small bowl, whisk together the chili garlic sauce, soy sauce, vinegar, sesame oil, honey, and garlic. Pour the sauce over the chicken mixture and mix well with a spoon or tongs.
- Bake in preheated oven for 15-20 minutes, until chicken is cooked through and vegetables are tender.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I LOVE this recipe!! I often take it to families who need a meal and without fail a few hours later I get an text raving about the meal and a request for the recipe. It’s the sauce! Thank you so much!
The recipe calls for sesame oil but it looks in the video that you are using toasted sesame oil. I’m going to assume it is the toasted for the flavour?
Either one is fine 🙂
As a dad who does most of the cooking. I stumbled on the salty marshmallow and now just roll through these recipes. You’re making me look good! Keep up the good work. This was a hit.
Made this for dinner tonight, yummy! Thanks for sharing the recipe.
Thanks for trying it, I’m glad to hear you liked it 🙂
I made this for supper. Super quick and easy and was a wonderful warm meal that was delicious too!
Thank you! It’s been a while since I’ve made this one and I’m thinking it’s time to get it on my menu again! Glad you liked it 🙂
I couldnt find the chili garlic sauce in the store. Do you know how I could make the sauce using jarred chili paste?
I made this and found it to be a little spicy, I would cut the chili sauce in half to 1 Tbsp. It was a nice way to cook my stir fry. I would make this dish again.
We made it last week too! The kids loved it and asked for more broccoli & red pepper plus edamame to be added. This recipe is so easy and yummy. Thank you for sharing! You can’t go wrong with it.
Ok…made this recipe for dinner last week, and guess what’s on the menu again this week? This cashew chicken is so good! Great flavor, and super easy to make, which I love! Thanks Nichole!
How many does his recipie serve?
Hi, Cathy! This serves 4-6 people.