Baked Cashew Chicken

This Baked Cashew Chicken is a weeknight superstar: protein-packed, bright with vegetables, and tossed in a glossy, slightly sweet sauce that clings to every piece. It takes inspiration from takeout favorites but keeps things simple enough for a busy evening. The chicken stays tender, the broccoli roasts with a little char, and roasted cashews add the perfect buttery crunch. Make it on its own, over rice, or alongside steamed noodles for an easy crowd-pleaser.

Why you’ll love this version

• One-pan-ish convenience: the chicken and veggies bake together, then finish quickly with a homemade sauce.
• Bright, balanced sauce: soy and chicken stock form the savory base, while a touch of hoisin and brown sugar create depth.
• Crunchy cashews: lightly toasted cashews add texture and a nutty finish.

Ingredients

• 1 1/2 lb chicken breasts, cut into bite sized pieces
• 1 large head broccoli, cut into small florets (about 3-4 cups)
• 2 red bell pepper, diced
• 4 green onions, chopped (whites included)
• 2/3 – 1 c unsalted cashews (lightly toasted if desired), they can be raw or roasted
• 1/3 c soy sauce (or tamari for gluten free), I prefer lower sodium versions
• 1/3 c chicken stock or broth
• 1/4 c hoisin sauce
• 2 tsp rice vinegar
• 1 tsp sesame oil
• 1 Tb brown sugar or honey
• 1 T grated fresh ginger
• 2-3 garlic cloves, minced
• 1 T corn starch
• 1/4 tsp crushed red pepper
• 1/2 tsp cracked pepper
• salt to taste
• 2 tsps sriracha (optional)

Make-Ahead & Storage Tips

The sauce can be whisked together up to 48 hours ahead and stored in the refrigerator. Keep the toasted cashews separate until ready to serve to preserve their crunch. Leftovers store well in an airtight container for 3–4 days and reheat gently in a skillet; add a splash of water or stock if the sauce has thickened too much.

Equipment

• Baking sheet or 9×13-inch baking dish
• Mixing bowl
• Small bowl for sauce
• Whisk
• Measuring cups and spoons
• Skillet for finishing sauce (optional)

Step-by-step Instructions

Follow these steps to get tender baked chicken, crisp-tender veggies, and a glossy sauce that brings it all together.

1. Preheat and prepare: Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease a 9×13-inch baking dish.
2. Cut and arrange the protein and vegetables: Pat 1 1/2 lb chicken breasts dry and cut into bite-sized pieces. Place the chicken on the prepared baking sheet or in the baking dish in a single layer. Scatter 1 large head broccoli, cut into small florets (about 3–4 cups), and 2 red bell pepper, diced, around the chicken so everything roasts evenly.
3. Season and roast: Drizzle the chicken and vegetables with a little neutral oil if desired and sprinkle with 1/2 tsp cracked pepper and salt to taste. Roast in the preheated oven for 12–15 minutes, or until the chicken pieces are mostly cooked through and the broccoli is bright and beginning to char at the edges.
4. Prepare the sauce: While the chicken roasts, whisk together the sauce ingredients in a medium bowl: 1/3 c soy sauce (or tamari), 1/3 c chicken stock or broth, 1/4 c hoisin sauce, 2 tsp rice vinegar, 1 tsp sesame oil, 1 Tb brown sugar or honey, 1 T grated fresh ginger, and 2–3 garlic cloves, minced. In a small separate bowl, stir 1 T corn starch into a splash of the sauce or a tablespoon of cold water to make a smooth slurry, then whisk the slurry back into the sauce. Add 1/4 tsp crushed red pepper and 2 tsps sriracha if you want extra heat.
5. Toast cashews (optional): If using raw cashews and you want more flavor, spread 2/3–1 c unsalted cashews on a small baking tray and toast in the oven for 5–7 minutes while the chicken roasts, watching closely so they don’t burn. Alternatively, use roasted cashews straight from the package.
6. Finish on the stovetop (optional, for silkier sauce): For a more integrated sauce, transfer the mostly cooked chicken and roasted vegetables to a large skillet over medium heat. Pour the prepared sauce over the chicken and veggies and simmer, stirring, for 2–4 minutes until the sauce thickens and glazes the chicken. If you prefer to keep everything in the baking dish, pour the sauce over the roasted chicken and veggies and return the dish to the oven for 3–5 minutes until the sauce bubbles and thickens slightly.
7. Stir in aromatics and cashews: Remove from heat and fold in 4 green onions, chopped (whites included). Add the toasted or roasted cashews and toss gently so they are coated but retain some crunch.
8. Taste and adjust: Taste the dish and adjust the seasoning with salt and additional cracked pepper if needed. If the sauce is too strong, stir in a teaspoon of honey or a splash of stock to balance it.
9. Serve: Serve the Baked Cashew Chicken hot over steamed rice, quinoa, or your favorite noodles. Garnish with extra chopped green onions and an extra sprinkle of crushed red pepper if desired.

Notes and Variations

• Spice level: The crushed red pepper and optional sriracha give the dish a gentle kick. For a milder version, omit the sriracha and reduce the crushed red pepper to a pinch.
• Sweetener swap: The recipe lists brown sugar or honey—either works. Honey melts into the sauce more readily; brown sugar gives a deeper caramel note.
• Vegetable swaps: Swap in cauliflower florets, snap peas, or sliced carrots if you want more variety. Keep the florets small and cut vegetables uniformly so they roast at the same rate.
• Gluten-free: Use tamari instead of soy sauce and confirm your hoisin is gluten-free.
• Nuts: If someone has a tree nut allergy, omit the cashews and stir in a handful of toasted sunflower seeds for crunch.

Why this method works

Roasting the chicken and vegetables concentrates flavor: the high heat encourages browning on the chicken and a touch of char on the broccoli, both of which add savory depth. Finishing everything in the sauce — either in a skillet or back in the oven — allows the corn starch to create a glossy coating that clings to the pieces without becoming gluey. The toasted cashews bring the textural contrast that makes the dish memorable.

Serving suggestions

Serve this Baked Cashew Chicken over steamed jasmine rice or brown rice for a classic pairing. For a lower-carb plate, swap rice for cauliflower rice or serve the chicken and vegetables alongside a crisp green salad. A simple cucumber salad or quick pickled onions also cut through the richness of the sauce and add brightness.

Full ingredient checklist (copy for grocery shopping)

• 1 1/2 lb chicken breasts
• 1 large head broccoli
• 2 red bell pepper
• 4 green onions
• 2/3 – 1 c unsalted cashews
• 1/3 c soy sauce or tamari
• 1/3 c chicken stock or broth
• 1/4 c hoisin sauce
• 2 tsp rice vinegar
• 1 tsp sesame oil
• 1 Tb brown sugar or honey
• 1 T grated fresh ginger
• 2–3 garlic cloves
• 1 T corn starch
• 1/4 tsp crushed red pepper
• 1/2 tsp cracked pepper
• salt
• 2 tsps sriracha (optional)

Final tips for success

• Cut chicken and vegetables into similar-sized pieces so everything cooks evenly.
• If you choose to finish in the oven, keep an eye on the sauce so it doesn’t reduce too much; add a splash of stock if it gets too thick.
• Always taste before serving and adjust salt and acidity; a small squeeze of rice vinegar can brighten the entire dish if it feels flat.

Enjoy this home-style Baked Cashew Chicken any night of the week — it comes together quickly, stores beautifully, and has a pleasing balance of savory, sweet, and umami with a satisfying crunch. Happy cooking!