Sheet Pan Cashew Chicken and Vegetables

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.

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.

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Sheet Pan Cashew Chicken and Vegetables

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.
Yield 4 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Author Sabrina Snyder

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

Serving: 1g | Calories: 330kcal | Carbohydrates: 28.3g | Protein: 28.8g | Fat: 11.2g | Saturated Fat: 1.2g | Fiber: 5.8g
Keyword: Sheet Pan Cashew Chicken and Vegetables
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!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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.

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Comments

  1. 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!

    1. 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.

  2. 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!

  3. 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?

    1. If you leave it out, the flavor will change but you can substitute apple cider vinegar if you don’t have the sherry.

  4. 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!

  5. 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!

  6. I love making our favorite take-out recipes at home. I LOVE that you baked instead of frying. This recipe is a win!