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Glistening baked sheet pan cashew chicken with a sticky caramelized sauce, crisp-tender broccoli, red bell peppers, purple onions, and toasted whole cashews.

Sheet Pan Cashew Chicken

A vibrant, takeout-style meal made healthy and easy. Glistening chicken pieces, crisp-tender broccoli, bell peppers, and red onions are tossed in a sticky, savory-sweet glaze and roasted to perfection alongside crunchy whole cashews on a single sheet pan.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Base:
  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch cubes
  • 2 cups fresh broccoli florets
  • 1 large red bell pepper chopped into bite-sized chunks
  • 1/2 large red onion cut into thick chunks
  • 1 cup whole unsalted cashews
For the Sticky Stir-Fry Sauce:
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic minced
  • 1 tsp fresh ginger minced or grated
  • 2 tbsp cornstarch
  • 1/4 cup cold water

Method
 

  1. PREP AND PREHEAT: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for effortless cleaning.
  2. MIX THE SAUCE: In a medium bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger. In a separate small cup, mix the cornstarch and cold water until completely smooth, then stir it thoroughly into the main sauce.
  3. PARTIAL BAKE THE CHICKEN: Place your cubed chicken in a separate bowl and toss with exactly half of the prepared stir-fry sauce. Spread the chicken out into an even, single layer on the prepared sheet pan. Bake for 8 to 10 minutes so it begins cooking through and seals in its juices.
  4. ADD VEGETABLES & CASHEWS: Safely remove the hot sheet pan from the oven. Add the broccoli florets, chopped bell peppers, red onions, and whole cashews directly onto the pan alongside the chicken.
  5. COAT AND ROAST: Drizzle the remaining half of the stir-fry sauce over all the newly added vegetables and cashews. Using tongs, toss everything together right on the pan until evenly coated, then spread it back out into a flat, single layer.
  6. ROAST TO PERFECTION: Return the pan to the oven and bake for an additional 12 to 15 minutes. The chicken should reach an internal temperature of 165°F (74°C), the sauce should turn into a thick, sticky glaze, and the vegetables should be beautifully crisp-tender. Serve hot over rice or grains.

Notes

  • Gluten-Free Variation: Substitute the standard soy sauce with equal parts tamari or coconut aminos, and ensure your hoisin sauce is labeled certified gluten-free.
  • Sheet Pan Success: Do not overcrowd the pan. Spreading the ingredients out in a strict single layer allows the surface moisture to evaporate quickly, ensuring the vegetables roast and caramelize beautifully instead of steaming.
  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sticky glaze and maintain the crisp texture of the broccoli.