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Homemade Baked Cashew Chicken photo

Baked Cashew Chicken

A simple, oven-baked cashew chicken with broccoli and bell pepper in a savory-sweet sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts cut into bite-sized pieces
  • 1 large head broccoli 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 pepper
  • salt to taste
  • 2 tsp sriracha optional

Equipment

  • Oven-safe baking dish
  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Cutting board and knife
  • Tongs or spatula

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly spray or oil an oven-safe baking dish.
  2. 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.
  3. 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).
  4. Pour the sauce over the chicken and vegetables and toss gently to coat everything evenly; season with salt to taste.
  5. Transfer the mixture to the baking dish if you mixed in a bowl, spreading into an even layer.
  6. Bake for 20–24 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp.
  7. 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.