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This cashew chicken is a healthier twist on the takeout classic. It’s packed with veggies, baked rather than stir-fried, and comes together with little effort. It’s filling, full of flavor, and perfect for an easy weeknight dinner that everyone will enjoy.
If you are looking for a simple but flavorful chicken recipe to make for dinner, then this easy cashew chicken will be right up your alley. It is packed with veggies and super simple, wholesome.
I decided to cook the chicken and veggies in a sheet pan for a quick dinner option while keeping the whole concept and flavors of cashew chicken present. Enjoy as is or serve with a side of rice or quinoa. This healthy chicken and veggies recipe works perfectly for those who want to meal prep ahead.
Recipe Overview
Quick Tips
- If you prefer using boneless and skinless chicken thighs, you can.
- If you have raw cashews, toast them in a pan over medium heat for a few minutes.
- Use whatever veggies you have on hand, or you like.
- If you like your veggies on the softer side, skip baking the chicken for 6 minutes first and assemble the raw chicken and veggies together all at once.
How to make baked cashew chicken
- Preheat oven to 400°F and line a sheet pan with parchment paper.
- Make the sauce: In a small bowl, whisk together all sauce ingredients until well combined. (½ Cup Low-sodium soy sauce, 1 tablespoon Hoisin Sauce, 1 tablespoon Balsamic Vinegar, 1 tablespoon Raw Honey, 1 teaspoon Fresh Ginger, 1 teaspoon Garlic Powder, and 1 tablespoon Gluten-free Flour). Place the 1 ½ pounds of Skinless boneless chicken breasts (pre-cut) on the prepared sheet pan and season with Salt and black pepper, to taste.
- Add sauce over chicken: Add about 1/3 of the sauce and mix to coat, then layer the pieces in the sheet pan, leaving some space in between.
- Bake: Place the sheet pan in a preheated oven for about 6-8 minutes, then remove the pan.
- Add the Veggies: Place the 1 medium Head of cauliflower, 1 Bell Pepper, 2 Medium Red Onions, 1 Large Zucchini, and ⅔ Cup Roasted unsalted cashews in a single layer around the chicken.
- Continue baking: Drizzle with the remaining sauce and toss to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and veggies are crisp-tender.
- Assemble: Garnish with 1 tablespoon of sesame seeds and 2 tablespoons of fresh chopped parsley and divide among 4 glass containers
- Serve immediately or refrigerate for up to 5 days. Before serving, heat in the microwave for about 2 mins.
What to serve with cashew chicken
- White rice or cilantro lime rice. Here is how to cook white rice.
- Keep it low-carb with this cauliflower rice recipe.
- Try it with this viral carrot salad.
- Perfect with this Asian Cucumber Salad
Common Questions
Yes. But keep in mind that shrimp doesn’t take long to cook. You may want to bake the veggies first for 10 minutes before adding the shrimp and baking again for another 10 minutes or until they curl up.
If you have leftovers, place them in a container and refrigerate for up to 4 days.
Yes. The chicken will freeze well, but keep in mind that when you freeze veggies, they do not hold well once thawed. They will be very soft.
You may pop it in a preheated oven at 350F for 7-8 minutes, or you can just reheat it in the microwave.
You may also like
- Honey Sesame Chicken
- Shrimp Stir Fry Noodles
- Creamy Steak Pasta
- Spicy Chicken Stir Fry
- Chicken and Broccoli Stir Fry
- Healthy Kung Pao Chicken
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Baked Cashew Chicken
Ingredients
- 1 ½ pounds Skinless boneless chicken breasts, cut into bite-sized pieces
- 1 medium Head of cauliflower, broken into florets
- 1 Bell Pepper, diced into large pieces
- 1 Large Zucchini, cut into chunks
- 2 Medium Red Onions, cut into wedges
- ⅔ Cup Roasted unsalted cashews
- Salt and black pepper, to taste
- 1 tablespoon Sesame Seeds
- 2 tablespoons Fresh Chopped Parsley
To Make the Sauce
- ½ Cup Low-sodium soy sauce , or coconut aminos
- 1 tablespoon Hoisin Sauce
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Raw Honey
- 1 teaspoon Fresh Ginger, or powder
- 1 teaspoon Garlic Powder
- 1 tablespoon Gluten-free Flour
Instructions
- Preheat oven to 400°F and line a sheet pan with parchment paper.
- In a small bowl, whisk together all sauce ingredients until well combined. (½ Cup Low-sodium soy sauce , 1 tablespoon Hoisin Sauce, 1 tablespoon Balsamic Vinegar, 1 tablespoon Raw Honey, 1 teaspoon Fresh Ginger, 1 teaspoon Garlic Powder, and 1 tablespoon Gluten-free Flour). Place the 1 ½ pounds Skinless boneless chicken breasts (pre-cut) on the prepared sheet pan and season with Salt and black pepper, to taste.
- Add about 1/3 of the sauce and mix to coat, then layer the pieces in the sheet pan, leaving some space in between.
- Cook in a preheated oven for about 6-8 minutes, then remove the pan. Place the 1 medium Head of cauliflower, 1 Bell Pepper, 2 Medium Red Onions, 1 Large Zucchini, and ⅔ Cup Roasted unsalted cashews in a single layer around the chicken.
- Drizzle with the remaining sauce and toss to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and veggies are crisp-tender.
- Garnish with 1 tablespoon Sesame Seeds and 2 tablespoons Fresh Chopped Parsleyand divide among 4 glass containers
- Serve immediately or refrigerate for up to 5 days. Before serving, heat in the microwave for about 2 mins.
Notes
- Instead of chicken breast, you may use boneless and skinless chicken thighs.
- You can use yellow zucchini instead of green ones.
- Add in any other veggies of your choice.
- Store leftovers in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was very good. My family isn’t big on zucchini, so I only put a little in there (for me-I love it) and added some thin sliced carrots and broccoli. I love cauliflower and that is why this recipe caught my attention. This had really good flavor and it was easy for me to make this GF.
Thanks for the feedback Angela