Sheet Pan Cashew Chicken and Vegetables

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Sheet Pan Cashew Chicken and Vegetables is spicy, sweet and full of your favorite takeout flavors with garlic, hoisin sauce and sriracha without the frying.

Sheet Pan Cashew Chicken and Vegetables is spicy, sweet and full of your favorite takeout flavors with garlic, hoisin sauce and sriracha without the frying.

Sheet Pan Cashew Chicken and Vegetables is the easier sheet pan healthy version of my favorite restaurant meal.

I’ve been a fan of the Cheesecake Factory for years…well basically since high school when I was allowed to go out with friends. My favorite recipe has always been a big basket of brown bread, Sweet Corn Cakes and Spicy Cashew Chicken.

Recently however, The Cheesecake Factory has added calorie counts to their menus and the calorie count on Spicy Cashew Chicken? OVER 2000 calories. Womp womp.

So I reimagined the Spicy Cashew Chicken and made my own Sheet Pan Cashew Chicken and Vegetables. I cut some of the spice, some of the sugar and all of the deep frying and breading. Easy to make Sheet Pan Cashew Chicken tastes like takeout but SO MUCH EASIER!

Cooking the Sheet Pan Cashew Chicken and Vegetables in one sheet is easy and healthy. Using chicken breast cuts down on so much of the calories and the bold flavors are all still there. I promise you will LOVE this dish. The new, easier version clocks in at 330 calories instead of 2000+ calories.

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One pan, sheet pan cashew chicken! WE LOVE THIS RECIPE.

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Tools Used in the making of Sheet Pan Cashew Chicken and Vegetables:
Sheet Pan: A classic, inexpensive sheet pan that is high quality and can hold up to high temperatures in the oven.
Hoisin Sauce: This is like Asian BBQ Sauce, a ton of flavor and easy to use.
Sherry Wine: A sweet wine, if you can’t source this or don’t have time to order online you can swap white wine since the sauce already has sugar in it.
Low Sodium Soy Sauce – I find regular soy sauce much too salty, remember you can always add salt but you can’t subtract it. Starting with low sodium allows you to alter to your tastes if necessary.

Recipe

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Sheet Pan Cashew Chicken and Vegetables

5
  • Yield: 4 Servings
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Course: Main Course
  • Cuisine: Asian
Sheet Pan Cashew Chicken and Vegetables is spicy, sweet and full of your favorite takeout flavors with garlic, hoisin sauce and sriracha without the frying.

Ingredients

  • 1/4 cup hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sherry wine
  • 2 teaspoons red wine vinegar
  • teaspoon sriracha sauce
  • 1 tablespoon sugar
  • 1 tablespoon garlic minced
  • 1 pound chicken breast boneless and skinless
  • 3 cups broccoli florets
  • 1 pound baby carrots
  • 1 tablespoon canola oil
  • 1/4 cup cashews

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 375 degrees.
  2. Mix the hoisin sauce, soy sauce, sherry wine, red wine vinegar, sriracha sauce, sugar and garlic in a small bowl.
  3. Cut diagonal lines into the chicken to give the sauce more to cling to.
  4. Toss the broccoli and carrots with the canola oil and 1 tablespoon of the sauce.
  5. Add the chicken to the sheet pan, then scatter the vegetables around it.
  6. Add half of the sauce to the top of the chicken.
  7. Cook for 25 minutes.
  8. Pour the remaining sauce over the chicken and sprinkle on the cashews.
  9. Cook for an additional 5-10 minutes or until chicken is cooked through.

Recipe Notes

Recipe adapted from my Cheesecake Factory Spicy Cashew Chicken

Nutrition Information

Yield: 4 Servings, Amount per serving: 330 calories, Serving Size: 1 , Calories: 330g, Carbohydrates: 28.3g, Protein: 28.8g, Fat: 11.2g, Saturated Fat: 1.2g, Fiber: 5.8g

All images and text © for Dinner, then Dessert, Inc.

Save Recipe
Sheet Pan Cashew Chicken and Vegetables is spicy, sweet and full of your favorite takeout flavors with garlic, hoisin sauce and sriracha without the frying.
One pan, sheet pan cashew chicken! WE LOVE THIS RECIPE.
Easy to make Sheet Pan Cashew Chicken tastes like takeout but SO MUCH EASIER!

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Chicken Main Course Main Dishes Meat & Seafood Recipe Worldly Foods

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Comments

  1. I haven’t made this “yet”. But I intend to make it as soon as you give me an idea on what to replace the broccoli with. I am sorry but I can’t stand broccoli florets cooked or raw. I eat the slaw made from the stems and enjoy that. But NO florets! I almost passed this recipe up, but I saw past the broccoli and it looked wonderful. So a helpful suggestion will be greatly appreciated! Best wishes. B Karr

    1. Feel free to substitute any vegetable you do love. Cauliflower and asparagus are just two that would be an easy substitution for broccoli. I hope you enjoy it!