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Homemade Baked Cashew Chicken photo

Baked Cashew Chicken

A simple, oven-baked cashew chicken with broccoli and a savory-sweet sauce.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Baking Dish
  • Mixing Bowl
  • Small Bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Cutting board and knife
  • Oven mitts

Ingredients
  

  • 1 1/2 lb chicken breasts cut into bite-sized pieces
  • 1 large broccoli head cut into small florets (about 3–4 cups)
  • 2 red bell peppers diced
  • 4 green onions chopped (whites included)
  • 2/3–1 cup unsalted cashews lightly toasted if desired; raw or roasted
  • 1/3 cup soy sauce or tamari for gluten-free; lower sodium preferred
  • 1/3 cup chicken stock or broth
  • 1/4 cup hoisin sauce
  • 2 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 Tbsp brown sugar or honey
  • 1 Tbsp fresh ginger grated
  • 2-3 garlic cloves minced
  • 1 Tbsp cornstarch
  • 1/4 tsp crushed red pepper
  • 1/2 tsp cracked black pepper
  • salt to taste
  • 2 tsp sriracha optional

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly oil or spray a baking dish.
  • Whisk together the sauce: soy sauce, chicken stock, hoisin sauce, rice vinegar, sesame oil, brown sugar or honey, grated ginger, minced garlic, cornstarch, crushed red pepper, cracked black pepper, and sriracha if using.
  • Place the chicken pieces, broccoli florets, diced red peppers, chopped green onions, and cashews in a large mixing bowl or directly in the prepared baking dish.
  • Pour the sauce over the chicken and vegetables and toss until everything is evenly coated. Season with salt to taste (and additional pepper or garlic powder if desired).
  • Arrange the mixture in a single layer in the baking dish if not already there.
  • Bake for 20–24 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender-crisp.
  • Remove from the oven and let rest for a few minutes so the sauce thickens slightly. Serve over rice or as desired and sprinkle with sesame seeds if desired.

Notes

  • You can double the sauce and add some before baking and more after baking if you prefer extra sauce.
  • Prep the dish ahead and refrigerate to allow the chicken to marinate for more flavor.
  • Add an extra teaspoon of cornstarch for a thicker sauce.
  • If desired, add a few teaspoons of pineapple juice or fresh pineapple chunks for a fruitier version.