Baked Cashew Chicken
Baked Cashew Chicken is the cozy, crowd-pleasing weeknight meal you’ll find yourself making again and again. Tender chicken bites, crisp-tender broccoli, colorful red bell pepper, and lightly toasted cashews come together in a glossy, savory-sweet sauce that clings to every piece. It’s simple enough for a busy weeknight but special enough for guests. The oven does most of the work, leaving you free to set the table or make a quick side of rice while dinner bakes.
This recipe focuses on straightforward technique, clean flavors, and pantry-friendly ingredients. The sauce balances soy and chicken stock with a touch of sweetness, tang from rice vinegar, and warmth from fresh ginger and a hint of crushed red pepper. A little cornstarch turns the pan juices into a silky, spoonable glaze. The result is crunchy, saucy, and utterly satisfying.
Why you’ll love this version
- Hands-off baking reduces fuss but keeps great texture.
- Cashews add a rich, nutty crunch that pairs perfectly with chicken and veggies.
- The sauce is customizable—use honey or brown sugar to suit your taste, and add sriracha for heat if you like.
- Everything cooks in a single pan for an easy cleanup.
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)
Prep tips
Trim any excess fat from the chicken breasts and cut them into evenly sized bite-sized pieces so everything cooks at the same rate. If you like a little smoky toast on your cashews, spread them on a baking sheet and toast at 350°F for 5–8 minutes, keeping a close eye so they don’t burn. Use low-sodium soy sauce if you want better control over salt; adjust later to taste.
Equipment
- Cutting board and sharp knife
- Mixing bowl and whisk
- Large rimmed baking sheet or shallow baking dish
- Small bowl for cornstarch slurry
- Measuring cups and spoons
- Spoon or rubber spatula
Step-by-step instructions
The following directions are rewritten into clear, step-by-step wording in the same order as the source, with ingredient names and amounts preserved exactly as listed above.
- Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.
- In a large bowl, combine the chicken pieces with 1/3 c soy sauce, 1/3 c chicken stock or broth, 1 T grated fresh ginger, and 2-3 garlic cloves, minced. Stir to coat the chicken evenly. Let the chicken marinate briefly while you prepare the vegetables and sauce—about 10 minutes is fine.
- On a rimmed baking sheet or in a shallow baking dish, spread the marinated chicken in an even layer. Arrange the broccoli florets and diced red bell pepper around and between the chicken pieces so everything receives even heat while baking.
- In a separate small bowl, whisk together the sauce: 1/4 c hoisin sauce, 2 tsp rice vinegar, 1 tsp sesame oil, 1 Tb brown sugar or honey, 1/4 tsp crushed red pepper, 1/2 tsp cracked pepper, and 2/3 – 1 c unsalted cashews. If you choose to include sriracha, stir in 2 tsps sriracha now. Note: keep the cashews separate from the wet ingredients initially if you prefer them extra crunchy; you can add them during the last 8–10 minutes of baking instead of mixing them into the wet sauce.
- Set aside 1 T corn starch. In a small bowl, dissolve the cornstarch in 2–3 tablespoons of cold water to make a smooth slurry. This will thicken the sauce during the final stage so it coats the chicken and vegetables.
- Pour the sauce mixture evenly over the chicken and vegetables on the baking sheet, tossing gently with a spatula or spoon to distribute everything. If you reserved some cashews for later, sprinkle the remaining cashews on top now or wait and add them toward the end of baking for maximum crunch.
- Bake at 425°F for 12 minutes. After 12 minutes, remove the pan from the oven and give the chicken and vegetables a gentle stir or flip so the pieces rotate positions and any sauce is re-coated. If you left cashews off earlier, scatter them over the pan now.
- Return the baking sheet to the oven and bake for an additional 8–10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and broccoli is crisp-tender. Total bake time will be about 20–22 minutes depending on oven and size of chicken pieces.
- Once the chicken is cooked through, remove the pan from the oven. Transfer any pan juices to a small saucepan or leave them on the baking sheet if it’s ovenproof on the stovetop. Stir the prepared cornstarch slurry into the pan juices and heat gently over medium-low heat, stirring constantly, until the sauce thickens and becomes glossy—about 1–2 minutes. If you used an ovenproof dish, you can stir the slurry directly on the pan on the stovetop. Taste and season with salt if needed.
- Pour the thickened sauce back over the chicken and vegetables, or spoon it over everything on the baking sheet so each bite is coated. Scatter the chopped green onions (whites included) over the top as a fresh garnish and give a final toss to combine flavors and textures.
- Allow the dish to rest for a couple minutes so the sauce sets slightly, then serve. Pair with steamed rice, cauliflower rice, or noodles, and offer extra sriracha at the table for those who want more heat.
Make-ahead and storage
You can prep the chicken and chop the vegetables up to a day in advance and keep them refrigerated separately. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat so the sauce warms without the chicken drying out. If the sauce has thickened too much in the fridge, stir in a splash of water or chicken stock while reheating to loosen it.
Variations and swaps
- More veggies: Add sliced carrots, snap peas, or baby corn for extra color and crunch. Adjust baking time so everything reaches the desired tenderness.
- Nut-free: Substitute roasted chickpeas or toasted pumpkin seeds for cashews to keep the crunchy element without nuts.
- Swap the sweetener: Use either 1 Tb brown sugar or 1 Tb honey depending on what you have on hand and your preferred flavor profile.
- Heat level: Keep it mild by skipping the sriracha and crushed red pepper, or double the sriracha for a spicier finish.
- Gluten-free: Use tamari in place of soy sauce and ensure your hoisin is certified gluten-free.
Troubleshooting
- Dry chicken: Cut the chicken into uniform bite-sized pieces so they cook evenly. If your chicken seems dry, reduce baking time by a couple minutes and check internal temperature early.
- Watery sauce: Make sure you dissolve the cornstarch in cold water before adding; add the slurry slowly and heat briefly until glossy. Overheating can break down the thickening power.
- Soggy cashews: If you prefer extra-crunchy cashews, toast them separately and add them at the end of baking or right before serving.
Serving suggestions
Serve this Baked Cashew Chicken over steamed jasmine or brown rice, alongside cauliflower rice for a lighter option, or toss with cooked noodles for a saucier bowl. A side of quick pickled cucumbers or a simple green salad with a bright vinaigrette helps cut through the richness and keeps the meal balanced.
Final notes
This Baked Cashew Chicken recipe is flexible and forgiving. The high oven temperature helps the chicken and veggies get a slight crisp while intensifying the sauce flavors, and the cornstarch gives you that restaurant-style glaze. Whether you’re feeding a family or meal-prepping for the week, this one-pan dish promises bold flavor and texture with minimal fuss.
If you try it, swap a line in the comments below with how you personalized the sauce or what you served it with—I love hearing different takes!
Baked Cashew Chicken
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C) and lightly spray or oil an oven-safe baking dish.
- In a small bowl, whisk together soy sauce, chicken stock, hoisin sauce, rice vinegar, sesame oil, brown sugar or honey, grated ginger, minced garlic, cornstarch, crushed red pepper, cracked pepper, and sriracha (if using) until smooth.
- Place the cut chicken, broccoli florets, diced red bell pepper, 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 gently to coat everything evenly; season with salt to taste.
- Transfer the mixture to the baking dish if you mixed in a bowl, spreading into an even layer.
- Bake for 20–24 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp.
- Remove from the oven and let sit for a few minutes so the sauce thickens slightly, then serve over rice or as desired.
Notes
- Double the sauce if you prefer extra sauce and add half before baking and more after baking.
- You can marinate the assembled mixture in the refrigerator for a few hours or overnight.
- Add an extra teaspoon of cornstarch for a thicker sauce.
- For a sweeter variation, add a few teaspoons of pineapple juice or fresh pineapple chunks.
