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. 
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.
Want more Chinese Food Recipes?
- Honey Orange Firecracker Shrimp
- Cheesecake Factory Mandarin Cashew Chicken
- PF Chang’s Orange Peel Chicken
- California Pizza Kitchen’s Kung Pao Chicken Spaghetti
- General Tso’s Chicken
- Easy Mongolian Beef
- Panda Express Recipes… every single one in fact: Panda Express Recipes Index
- Many more Chinese food options…
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.
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.
Notes
Nutrition
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!