Cashew Chicken and Broccoli

Cashew Chicken and Broccoli is a quick and easy dinner that everyone will love! Baked in the oven with a sweet and savory sauce, it’s ready in less than 20 minutes!

While this tasty dinner may look like stir-fry, it is actually made on a sheet pan and baked in the oven. That means you don’t need to stand by your stove and stir OR fry! I love how easy this dinner is to whip up, and my whole family loved it!

Ingredients for Cashew Chicken and Broccoli

The ingredients for this dish are pretty simple.

• chicken
• broccoli
• cashews
• additional vegetables as desired (I used snap peas from our garden)

The sauce is what makes this dish really delicious, so don’t skip it! You make it on the stove beforehand with these ingredients:

• soy sauce
• hoisin sauce
• apple cider vinegar
• honey
• sesame oil
• ginger
• garlic
• cornstarch
• water

Hoisin sauce is a special Asian sauce that you can find in most grocery stores. It’s mostly a mixture of soy sauce, sugar, and garlic. If you don’t have it or can’t find it at the store, it’s o.k. to leave it out of the sauce.

How to Make Cashew Chicken and Broccoli

First, you’ll want to prep a large cookie sheet by covering it with foil or parchment paper. Then lightly spray it with cooking spray.

You’re going to cut your chicken into bite-sized pieces and spread them out on this tray. Sprinkle with salt and pepper.

Then you’re going to pop these into the oven for just eight minutes. Meanwhile, you’re going to chop a head of broccoli and prepare any other vegetables you’d like to add. Great possibilities are onions, bell peppers, asparagus, and snow peas.

After the eight minutes are up, take the chicken out and add your veggies and cashews.

Then drizzle your prepared sauce over the top. You may not use all of it. That’s o.k. I like to save some to add at the end or to pour over the top when I’m serving this with rice.

Then you just bake this for another 8-10 minutes, and you have dinner perfection!

When this is done baking, I transfer it to a bowl, add more sauce if necessary, and spoon it over the top of Japanese sticky rice. This would also go great with Jasmine rice or brown rice.

The chopsticks are optional 🙂

Add this to your dinner menu this week. You’ll be so glad you did!

Ready some more Asian inspired recipes?

• Honey Lemon Chicken with Green Bean Stir Fry
• Korean Short Ribs
• Shrimp Fried Rice

How about some sheet pan chicken recipes?

• Teriyaki Barbecue Pineapple Chicken Sheet Pan Dinner
• Lemon Herb Chicken & Asparagus Sheet Pan Dinner
• Italian Chicken & Vegetables Sheet Pan Dinner

Recipe

Cashew Chicken and Broccoli

5

Kristin Maxwell

Cashew Chicken and Broccoli is a quick and easy dinner that everyone will love! Baked in the oven with a sweet and savory sauce, it's ready in less than 20 minutes!

Prep Time 10 minutes mins

Cook Time 16 minutes mins

Total Time 26 minutes mins

Servings 6 servings

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Ingredients

  

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For the Sauce

• 6 tablespoons low-sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 1/2 teaspoons apple cider vinegar
• 3 tablespoons honey
• 1/2 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 2 garlic cloves minced
• 1 tablespoon cornstarch
• 1/2 cup water

For the Chicken and Vegetables

• 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
• 3 cups broccoli florets
• 1 cup additional vegetables cut into bite-sized pieces (bell peppers, onions, sugar snap peas, etc., optional)
• 1/2 cup roasted and salted cashews
• Salt and pepper to taste

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Instructions

 

For the Sauce

• In a small saucepan on the stove over medium heat, add the soy sauce, hoisin sauce, apple cider vinegar, honey, sesame oil, ginger, and garlic. Stir and heat until almost boiling.
• Meanwhile, stir the cornstarch with the ½ cup of water and set aside. When the rest of the sauce mixture is hot, pour in the cornstarch/water mixture, stirring constantly as you pour it in. 
• Continue stirring sauce over medium heat until it thickens slightly. Remove it from the heat and set aside while you prep the chicken and vegetables.

For the Chicken and Vegetables

• Preheat your oven to 400 degrees F.
• Line a large cookie sheet with aluminum foil or parchment paper and lightly spray with cooking spray.
• Add the chicken pieces to the baking sheet and sprinkle with salt and pepper.
• Put in the oven for eight minutes. Then remove from the oven and add your vegetables and cashews.
• Drizzle with the reserved sauce. You may not use all of the sauce.
• Return to the oven for 8-10 minutes, until chicken is cooked through and juices run clear.
• Serve over rice or noodles and additional sauce if desired.

Nutrition

Calories: 231kcalCarbohydrates: 21gProtein: 21gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 48mgSodium: 798mgPotassium: 613mgFiber: 2gSugar: 12gVitamin A: 1084IUVitamin C: 74mgCalcium: 41mgIron: 2mg

Keyword Cashew Chicken and Broccoli

Have you tried this recipe?

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For more easy dinners made on a sheet pan, try these!

Sheet Pan Thai Chicken and Peppers with Peanut Ginger Sauce

Sheet Pan Pesto Ranch Chicken and Potatoes