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Better than takeout and so simple, this Baked Cashew Chicken is the perfect weeknight dinner. A favorite chicken stir fry recipe made in one pan with fresh veggies and a delicious sauce. Dinner the family will love!

Baked cashew chicken.
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Why bake your stir fries?

Stir Fry recipes can be challenging with a two year old in the house. I like to take some of my favorites and turn them into baked versions to make life a bit more simple.

  • Instead of standing in front of the stove for twenty minutes, I can pop dinner in the oven and then walk away. That way I can cook dinner and chase a little on all at the same time.
  • The other bonus of baked stir fry recipes is prepping it all early and then heading straight to cook when I am ready.

Need more convincing that a baked cashew chicken recipe is a great dinner option? I doubt it.

Originally this baked cashew chicken was going to be a cashew chicken sheet pan dinner since I love a good sheet pan dinner. But since I like this to be a bit more saucy, I opted for tossing it all in a pan. No doubt you could still opt for a sheet pan, but things may get a touch messy.

Cashew chicken in pan with vegetables.

What you will need to make this recipe:

  • bell pepper: I use red bell pepper in this baked cashew chicken recipe. I like the sweetness and the extra pop of color. You could really opt for any bell pepper of choice.
  • cashews: I go back and forth on the cashews. I have used raw cashews and toasted cashews, both unsalted. I am leaning toward the toasted cashews because they have a richer flavor. For some reason the raw cashews don’t get roasted enough. Use whichever you prefer. You can also lightly toast your cashews stove top before tossing them in with everything else.
Ingredients included in baked cashew chicken.

For the sauce:

  • soy sauce: only just now realizing it’s not pictured in this image. But also wanted to mention that if you need gluten free, opt for tamari instead. Coconut aminos work as well if you cannot have soy.
  • broth: you could also use stock if desired.
  • sugar: I sometimes switch it up and use honey or brown sugar to add a different flavor to the sauce.
Sauce ingredients.

How to make this recipe:

How to make recipe process shots.
  1. Whisk together the sauce ingredients. Pretty easy start, right?
  2. Combine veggies, chicken and cashews in a bowl. Pour sauce over ingredients. (step 1 and 2)
  3. Toss well to allow sauce to coat chicken and veggies. (step 3)
  4. Pour ingredients into lightly greased 9×13 baking dish. Pop the cashew chicken in the oven and bake! (step 4)

I KNOW you can handle that! Doesn’t get much easier!

Some tips for making this easy baked cashew chicken:

  • This does have a sauce, but it’s not a lot of sauce once it is cooked. If you want more sauce for when serving, double the sauce recipe and add it before cooking. This will give you plenty to spoon over in the end.
  • Feel free to prep this in the morning of or even the night before you plan on cooking. It will allow the chicken to marinate and absorb all the more flavor and allow you to take care of business when it works best for you!
  • If you prefer a pretty thick sauce, add another teaspoon of corn starch to allow it to thicken even more.
  • My husband prefers his cashew chicken with pineapple. I was going to add it in to the recipe, but then decided not to. If this sounds good to you, you can add a few teaspoons of pineapple juice to the sauce, or add some fresh pineapple chunks before baking.
Baking pan with chicken, cashews and veggies.

Possible Substitutions:

  • Are you allergic to cashews? Don’t like them? Feel free to switch up the nut then. Lightly toasted almonds would be a delicious option to add in instead of the cashews.
  • The recipe for the sauce calls for sugar–a tasty way to switch up the flavor is to sub something like brown sugar or honey.
  • If you want to adjust the veggies, feel free to do so. Some zucchini, pea pods, maybe even some mukimame. The more the merrier!
  • Arrowroot powder is a simple substitution for corn starch. I have used it several times in other recipes and works great to thicken sauces!

Is this Cashew Chicken Gluten free?

Most cashew chicken recipes have soy sauce which contains wheat, so it’s not always easy to have it at a restaurant as gluten free. Some restaurants are more accommodating than others.

If you make it at home, you can use Tamari instead of soy sauce and then your baked cashew chicken will be gluten free!

I know living with allergies can be difficult for so many, –hope this helps!

Overhead shot of rice bowl with Baked cashew chicken with sesame seeds and chopsticks.

Other simple baked dinner recipes you may like:

Tap stars to rate!
5 from 11 votes

Baked Cashew Chicken

Better than takeout and so simple, this Baked Cashew Chicken is the perfect weeknight dinner. A favorite chicken stir fry recipe made in one pan with fresh veggies and a delicious sauce. Dinner the family will love!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients 

  • 1 1/2 lb chicken breasts, cut into bite sized pieces
  • 1 bunch broccoli, cut into small florets
  • 1 red bell pepper, diced
  • 4 green onions, chopped (whites included)
  • 2/3 c unsalted cashews (lightly toasted or raw)

For the Sauce:

  • 2 tsp rice vinegar
  • 1/4 c chicken stock
  • 1/4 c soy sauce (or tamari for gluten free), I prefer lower sodium versions
  • 1 tsp sesame oil
  • 3 T hoisin sauce
  • 1 T sugar or honey (brown sugar is great as well!)
  • 1 T grated fresh ginger
  • 2 garlic cloves, minced
  • 2 tsp corn starch
  • 1/4 tsp crushed red pepper
  • 1/2 tsp cracked pepper
  • salte to taste
  • 2 tsp siracha (optional)
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Instructions 

  • Preheat oven to 375°F.
  • Combine all ingredients for the sauce in a small bowl and whisk together. Place the chicken, cashews and veggies in a medium bowl or right into an oil sprayed baking dish. Pour sauce over chicken and veggies and toss to coat. Transfer to a baking dish if you haven't done so already.
  • Place in oven and bake for approximately 20 minutes, or until chicken reaches an internal temperature of 165°F. Allow to sit for several minutes to absorb flavor and sauce to thicken slightly. Serve over rice or as desired with a sprinkle of sesame seeds if desired.

Notes

  • This does have a sauce, but it’s not a lot of sauce once it is cooked. If you want more sauce for when serving, double the sauce recipe and add it before cooking. This will give you plenty to spoon over in the end.
  • Feel free to prep this in the morning of or even the night before you plan on cooking. It will allow the chicken to marinate and absorb all the more flavor and allow you to take care of business when it works best for you!
  • If you prefer a pretty thick sauce, add another teaspoon of corn starch to allow it to thicken even more.
  • My husband prefers his cashew chicken with pineapple. I was going to add it in to the recipe, but then decided not to. If this sounds good to you, you can add a few teaspoons of pineapple juice to the sauce, or add some fresh pineapple chunks before baking.

Nutrition

Calories: 406kcal, Carbohydrates: 23g, Protein: 43g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 110mg, Sodium: 965mg, Potassium: 1037mg, Fiber: 3g, Sugar: 10g, Vitamin A: 1303IU, Vitamin C: 81mg, Calcium: 47mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




8 Comments

  1. kazy says:

    How much is a bunch of broccoli, weight wise? I get mine in packages so I need the pounds, ounces or grams?
    Thanks

    1. Lorie says:

      Hi! A bunch is usually about 2-3 stalks of broccoli. I use about 3- 3 1/2 cups. A bunch would be about a pound and a half to 2 pounds. Hope that helps!

  2. Desiree Kramer says:

    5 stars
    Fantastic! I made double the sauce so there was enough to poor over white rice. This was a huge hit and delicious. 20 min didn’t seem like enough time, but it was. I recommend toasting the cashews for crunch, but it was still delicious using raw ones. I also added a little onion and carrot that I didn’t want to waste.

    10/10 delicious and easy!!!!

    1. Lorie says:

      Yay!! Love hearing all of this! And I agree on the toasting of the cashews–makes a big difference. Did the carrots come out ok?

  3. Kathi Jacobs says:

    5 stars
    This is absolutely the tastiest easy broccoli cashew chicken recipe ever. My husband, who is a very picky eater, absolutely loved it. My only suggestion would be to add more broccoli. I used 2 bunches but will add 3 bunches next time.

    1. Lorie says:

      So great to know, Kathi! I think adding extra broccoli is a great idea as it’s my favorite as well! Thanks for noting!

  4. Jamie Giordano says:

    5 stars
    My family loved this! So easy to prep and make. I even used 1/2 of the siracha and the kids still loved the flavor. Will be putting in the rotation for weekly dinners!

    1. Lorie says:

      Yay Jamie!!! Props to the kids for going for a bit of heat too!!! Make my day to hear a recipe has gone well!