This Baked Cashew Chicken is my kind of weeknight magic — it’s easy, full of flavor, and bakes all in one dish. No browning, no stovetop, no fuss. Just toss everything into your favorite baking dish, pour on the savory-sweet garlic soy sauce, and let the oven do the work!
If you love this recipe, also try my better-than-takeout beef and broccoli, my chicken fried rice or my teriyaki chicken!
My favorite way to make cashew chicken
I know sheet pan cashew chicken is super popular — and it is easy — but I’ve always found it turns out a little too dry and sticky for my taste.
Baking everything in a smaller, deeper dish instead of spreading it out on a sheet pan gives you an actual, saucy finish — closer to the takeout-style cashew chicken I really love.
It’s still just as simple (no stovetop needed!), but the flavor and texture are way more satisfying. This version is the one I come back to again and again. And yes — it’s technically a dump and bake dinner (but let’s just call it a mix-and-bake situation, shall we? 😉) We love to serve it over rice with a few garnishes. Easy peasy!
Why this recipe works so well
- One dish, no stovetop – Easy cleanup and no babysitting a skillet.
- That sauce, though – Sweet, savory, garlicky, with just enough tang to keep things interesting.
- Customizable – Swap the veggies, use what you’ve got, and make it work for your family.
- Cashews! – They add a warm, buttery crunch that makes the whole dish feel special.
A few notes so you get it right the first time
This is super easy, but let me share a few notes so your dish turns out perfectly delicious the first time you make it!
Before we dive into the full recipe, here’s a quick peek at everything that goes into the dish — simple, everyday ingredients that come together to make something seriously delicious.
- Chicken – You can use boneless, skinless chicken breasts or thighs here. I usually go with thighs for extra flavor and moisture, but both work beautifully. Cut them into bite-sized pieces so they cook quickly and evenly.
- Cornstarch – Tossing the chicken with just a little cornstarch helps the sauce cling and thicken in the oven. It also gives the chicken a softer, velvety texture — don’t skip it.
- Salt carefully – The sauce has soy and hoisin, so go easy on the seasoning upfront. A light sprinkle of salt and pepper is plenty.
- Veggies – Red bell pepper, broccoli, and green onions are my go-to mix, but you can swap in others like snap peas, carrots, or zucchini if that’s what you have. Just aim for about 3–4 cups total.
- Cashews – I prefer roasted but unsalted cashews. If yours are salted, you might want to use part water in the sauce instead of all broth so the dish doesn’t end up too salty.
Printable recipe
Mix and Bake Cashew Chicken
Ingredients
Chicken and vegetables:
- 1½ lbs boneless (skinless chicken breasts or thighs, cut into 1-inch pieces)
- 1 tablespoon cornstarch
- Salt and pepper (to taste)
- 3-4 green onions (chopped (about ½ cup))
- 2 medium red bell peppers (diced (about 1½–2 cups))
- 1 small head broccoli (cut into bite-sized florets (about 2–3 cups))
- ½-1 cup roasted cashews (see note 1)
Sauce:
- ½ cup low-sodium chicken broth
- ¼ cup low-sodium soy sauce
- ¼ cup hoisin sauce
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame or vegetable oil
- 2 tablespoons brown sugar
- 2 teaspoons cornstarch
- 1½ teaspoons minced garlic (about 2 cloves)
- ½ teaspoon ground ginger (or 1½ teaspoons fresh grated ginger)
Optional for serving:
- cooked rice, sesame seeds, green onions, sriracha or chili flakes
Instructions
- Prep: Preheat oven to 400°F. Lightly grease a 2–3 quart baking dish.
- Add chicken to the baking dish. Sprinkle with cornstarch, season lightly with salt and pepper (note 2), and toss to coat.1½ lbs boneless, 1 tablespoon cornstarch, Salt and pepper
- Stir in chopped bell peppers, broccoli, green onions, and cashews.3-4 green onions, 2 medium red bell peppers, 1 small head broccoli, ½-1 cup roasted cashews
- In a separate bowl, whisk together all sauce ingredients until smooth. Pour over the chicken and vegetables, and stir to combine.½ cup low-sodium chicken broth, ¼ cup low-sodium soy sauce, ¼ cup hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame or vegetable oil, 2 tablespoons brown sugar, 2 teaspoons cornstarch, 1½ teaspoons minced garlic, ½ teaspoon ground ginger
- Bake, uncovered, for 15 minutes. Stir gently and return to oven for 5–10 more minutes, or until chicken is fully cooked, veggies are tender, and sauce is thickened.
- Let rest for 5 minutes before serving to let the sauce settle and the chicken rest. Serve over hot cooked rice with any garnishes you like.
Notes from my kitchen to yours
(Note 1) Cashews — choose your own crunch level
If your cashews are already salted, consider swapping a few tablespoons of the broth for water so the dish doesn’t end up too salty. I usually go for roasted, unsalted cashews and use about ¾ cup — but you can adjust to taste!
(Note 2) Go light on the salt
The sauce is salty enough thanks to the soy and hoisin. Just a light sprinkle on the chicken before baking is all you need — trust me.
(Note 3) Customize the veggies
You can totally swap in snap peas, zucchini, carrots, or whatever’s looking good in your fridge. Just aim for 3–4 cups total chopped veggies.
(Note 4) Meal prep win
Leftovers keep well in the fridge for 3–4 days and reheat like a dream. If you’re into Sunday meal prep, this one’s a keeper.
⚡ Quick tips to nail it
- Don’t overbake the chicken — it cooks fast!
- Use a smaller, deeper baking dish – This is the real trick. A 2–3 quart dish keeps everything nestled in, so you end up with actual sauce instead of dry, sticky bits like you often get on a sheet pan.
- Stir halfway – This helps the sauce thicken evenly and ensures the chicken and veggies cook through just right.
- Let it rest – A quick 5-minute rest after baking helps the sauce finish thickening and gives the chicken a chance to relax (don’t we all need that?).
- Serve over rice to soak up all that saucy goodness.
- Leftovers? Refrigerate up to 3 days and reheat gently until steaming hot.
Let me know if it makes it into your rotation
I hope this becomes one of those weeknight staples you can rely on. If you give it a try, leave a comment and let me know what you thought — or pin it for next time so it’s there when you need it. 💛
Susan LP says
Would this work with a plant based chicken substitute, like Quorn pieces?
Nora says
Susan, I haven’t cooked with Quorn in years; but I would assume it would work out just fine! Let us know if you end up trying, I’m curious to hear.