Discover the joy of making Sheet Pan Cashew Chicken at home. A healthy, easy recipe inspired by your favorite restaurant dish. Try this soon!
This Chicken Dinner is a delicious one-pan meal that the entire family will love. If you enjoy this meal, check out my Sheet Pan Korean Chicken and Vegetables or Sheet Pan Peanut Chicken and Vegetables.
Sabrina’s Sheet Pan Cashew Chicken and Vegetables Recipe
Most meals I make include roasted vegetables because they help the kids eat healthier. To simplify dinner prep, I started experimenting with sheet pan meals. It makes evenings more relaxed, allowing the kids to choose their favorite combinations while keeping cleanup to a minimum and healthy eating enjoyable.
Recipe Card
Ingredients
- 1/4 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon sherry wine
- 2 teaspoons red wine vinegar
- 1 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
- Preheat the oven to 375 degrees.
- Mix the hoisin sauce, soy sauce, sherry wine, red wine vinegar, sriracha sauce, sugar and garlic in a small bowl.
- Cut diagonal lines into the chicken to give the sauce more to cling to.
- Toss the broccoli and carrots with the canola oil and 1 tablespoon of the sauce.
- Add the chicken to the sheet pan, then scatter the vegetables around it.
- Add half of the sauce to the top of the chicken.
- Cook for 25 minutes.
- Pour the remaining sauce over the chicken and sprinkle on the cashews.
- Cook for an additional 5-10 minutes or until chicken is cooked through.
Nutrition
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Chef’s Note
Looking to get the most flavor out of this dish? If you can’t find sherry wine or don’t have time to order it online, don’t worry—substituting with white wine works beautifully since the sauce already has a touch of sweetness. However, be cautious with regular soy sauce, as it can easily overpower the dish with saltiness. Starting with low-sodium soy sauce lets you tailor the flavor to your liking; after all, you can always add salt to enhance it, but once it’s in, you can’t take it back.
Table of Contents
About this Recipe
Sheet Pan Cashew Chicken and Vegetables is a healthier, super easy twist on a favorite restaurant dish. I’ve always loved the Spicy Cashew Chicken from the Cheesecake Factory, but when they started adding calorie counts to the menu and I saw that one was over 2000 calories, I knew I needed a change. So, I created this version that skips the deep frying and cuts back on sugar and spice. Cooking everything on one sheet pan makes it a breeze, and using chicken breast keeps it light without losing any of that bold flavor. At just 330 calories, it’s perfect for a casual family dinner, and I promise you’ll love it!
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It looks like there are sliced green onions added. I don’t see these in the recipe. Do you add sliced green onions? If so, when? Thank you it does look delicious and plan to make this for dinner tonght!
I just sprinkled some of top mostly for pictures. They’re not included in the recipe so you don’t have to garnish with them.
Thank you Sabrina! Another great recipe that’s going into regular rotation. I used port wine instead of sherry and balsamic vinegar instead of red wine vinegar and omitted the broccoli because that’s what I had on hand. Also, I flipped the chicken breasts when I added the cashews to take advantage of all the accumulated sauce. Next time I might add the cashews for a little longer roasting. But the recipe is a winner in our house!
Thanks for coming back to let me know how much you enjoyed it, Gloria.
Is the sherry wine necessary? I do not have any wine and would prefer to not buy it for one recipe. Would it be ok to make it without or is there a good substitute?
If you leave it out, the flavor will change but you can substitute apple cider vinegar if you don’t have the sherry.
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
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!
Thank you for this recipe, I have to try it!
This is one of our favorites as well! This looks delicious and you’re right, easy!
It was a hit with my 3 year old and husband!
Thanks for coming back to let me know Alison.
I am a sheet pan lover, and this looks like such a winning dish! That glaze is just amazing! Perfect for any night of the week!
Thank you Patricia!
I love making our favorite take-out recipes at home. I LOVE that you baked instead of frying. This recipe is a win!
Thanks Dorothy!
I have been needing a new chicken dish! I love cashews!
This will be perfect then!