If you’re craving a meal that is as simple as it is delicious, the Mix and Bake Cashew Chicken Recipe is an absolute game changer. This dish combines tender chicken pieces baked to perfection with vibrant veggies and crunchy roasted cashews, all enveloped in a luscious, flavorful sauce. The best part? It comes together with a hands-off baking method that makes dinner effortless, perfect for busy evenings or when you just want something comforting without a fuss. Trust me, this recipe will quickly become one of your favorite go-tos!
Ingredients You’ll Need
The ingredients for this recipe are wonderfully straightforward but bring a fantastic balance of flavors, textures, and colors. Each element works in harmony to create that irresistible combination of savory, sweet, and tangy, with a satisfying crunch from the cashews and vibrant veggies adding freshness and brightness.
- 1½ lbs boneless chicken breasts or thighs: Provides juicy, tender protein that soaks up the sauce beautifully.
- 1 tablespoon cornstarch: Helps create a light coating on the chicken for a slightly thickened texture.
- Salt and pepper: Simple seasonings that enhance the natural chicken flavor.
- 3-4 green onions, chopped: Adds a mild oniony bite and fresh color contrast.
- 2 medium red bell peppers, diced: Offers sweetness and a vibrant pop of red.
- 1 small head broccoli, cut into florets: Brings in a crisp, green crunch and loads of nutrients.
- ½-1 cup roasted cashews: They add a toasty, buttery crunch that elevates every bite.
- ½ cup low-sodium chicken broth: A gentle base that keeps the sauce saucy but light.
- ¼ cup low-sodium soy sauce: Delivers umami depth and a touch of saltiness.
- ¼ cup hoisin sauce: Infuses a sweet, tangy richness that’s key to the dish’s signature flavor.
- 1 tablespoon rice vinegar: Balances the sweetness and adds a lovely bright tang.
- 1 tablespoon sesame or vegetable oil: Provides a hint of nuttiness and richness.
- 2 tablespoons brown sugar: Sweetens and caramelizes slightly during baking.
- 2 teaspoons cornstarch: Thickens the sauce beautifully to coat everything evenly.
- 1½ teaspoons minced garlic: Gives a punch of aromatic flavor.
- ½ teaspoon ground ginger: Or fresh grated ginger for a warm, spicy note.
- Cooked rice, sesame seeds, green onions, sriracha or chili flakes: For serving and garnishing to add final touches of flavor and heat.
How to Make Mix and Bake Cashew Chicken Recipe
Step 1: Prep Your Oven and Dish
Begin by preheating your oven to 400°F. While it warms, lightly grease a 2–3 quart baking dish; this prevents sticking and makes cleanup a breeze. This simple prep sets the stage for the easy, hands-off cooking that makes the Mix and Bake Cashew Chicken Recipe such a winner.
Step 2: Coat the Chicken
Place the chicken pieces in the baking dish, sprinkle with cornstarch, and season lightly with salt and pepper. Toss everything together so each piece gets a thin coating. This step helps ensure the chicken stays juicy while the cornstarch aids the sauce in clinging to every bite.
Step 3: Add the Veggies and Cashews
Now stir in the diced red bell peppers, broccoli florets, chopped green onions, and roasted cashews. These add freshness, color, and crunch — all the elements that make this recipe satisfyingly textured and visually inviting.
Step 4: Whisk the Sauce
In a separate bowl, whisk together the chicken broth, soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, cornstarch, garlic, and ginger until smooth. Pour this enticing sauce over the chicken and veggie mixture, then stir gently to combine everything thoroughly.
Step 5: Bake to Perfection
Bake the dish uncovered for 15 minutes, then gently stir to redistribute the ingredients and sauce. Return it to the oven for another 5 to 10 minutes until the chicken is cooked through, the veggies are tender but still crisp, and the sauce has thickened to a glossy coating that ties all the flavors together.
Step 6: Rest and Serve
Let the baked dish rest for about 5 minutes outside the oven. This little pause lets the sauce settle and the chicken relax, making every bite juicy and flavorful. Serve the Mix and Bake Cashew Chicken Recipe over hot cooked rice and add your favorite garnishes for a meal that feels both special and comforting.
How to Serve Mix and Bake Cashew Chicken Recipe
Garnishes
Adding garnishes takes your Mix and Bake Cashew Chicken Recipe to the next level. Sprinkle toasted sesame seeds to give a subtle crunch and nutty aroma. Fresh green onions brighten the dish with their mild peppery flavor, while a drizzle of sriracha or a pinch of chili flakes brings an exciting kick for those who like a bit of heat.
Side Dishes
This recipe pairs beautifully with simple steamed white or brown rice, which soaks up every bit of the delicious sauce. For added texture and freshness, serve alongside cucumber salad or lightly stir-fried greens like bok choy or snow peas. These sides keep the meal balanced and vibrant.
Creative Ways to Present
If you want to impress your guests or family, try serving the cashew chicken in small lettuce cups for a light, handheld bite. Alternatively, make a colorful dinner plate by scooping the chicken over cauliflower rice or quinoa. You can even turn this into a hearty bowl by adding some sliced avocado and a sprinkle of chopped peanuts for extra texture and richness.
Make Ahead and Storage
Storing Leftovers
The Mix and Bake Cashew Chicken Recipe keeps well in the refrigerator. Store leftovers in an airtight container and enjoy within 3 to 4 days. The flavors meld beautifully overnight, making for an even tastier meal the next day.
Freezing
You can freeze this dish, although it’s best to do so before adding any rice or garnishes. Place the cooled dish in a freezer-safe container or bag and store for up to 2 months. When ready to eat, thaw overnight in the fridge for best texture and flavor retention.
Reheating
Reheat leftovers gently in the microwave or on the stovetop, adding a splash of chicken broth or water to loosen the sauce if it thickens too much. Stir occasionally to reheat evenly and keep the chicken moist and tender without drying it out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are perfect for the Mix and Bake Cashew Chicken Recipe because they stay juicy and flavorful through the baking process. Feel free to use boneless, skinless thighs for the best texture.
What can I substitute if I don’t have hoisin sauce?
If hoisin sauce isn’t available, mix equal parts soy sauce and honey with a touch of garlic powder and a splash of rice vinegar to create a similar sweet and tangy flavor profile.
Are cashews necessary, or can I leave them out?
While cashews add a wonderful crunch and nuttiness, you can omit them if needed. Alternatively, try toasted almonds or peanuts for a similar texture and flavor boost.
Can this recipe be made gluten-free?
Yes! Use tamari or a gluten-free soy sauce instead of regular soy sauce, and make sure your hoisin sauce is gluten-free or substitute it with a gluten-free alternative to keep this dish safe and delicious.
Is this recipe suitable for meal prepping?
Definitely. The Mix and Bake Cashew Chicken Recipe reheats well, making it an excellent option for prepping lunches or dinners for the week. Store in portioned containers for easy grab-and-go meals.
Final Thoughts
If you’re searching for a hassle-free meal that still bursts with flavor and texture, the Mix and Bake Cashew Chicken Recipe is calling your name. It’s a cozy, crowd-pleasing dish that feels special but comes together with minimal effort, perfect for any night of the week. I can’t wait for you to try it and add it to your recipe rotation!
Print
Mix and Bake Cashew Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-American
Description
This Mix and Bake Cashew Chicken recipe offers a flavorful, easy-to-make one-dish meal featuring tender pieces of chicken baked with crisp vegetables, roasted cashews, and a savory sauce. Perfectly balanced with a touch of sweetness and a hint of spice, this dish is both comforting and nutritious, making it ideal for weeknight dinners or casual gatherings.
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
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
To Serve
- Cooked rice
- Sesame seeds (optional)
- Additional green onions (optional)
- Sriracha or chili flakes (optional)
Instructions
- Prep: Preheat your oven to 400°F (200°C). Lightly grease a 2–3 quart baking dish to prevent sticking and make cleanup easier.
- Coat Chicken: Place the cut chicken pieces into the prepared baking dish. Sprinkle with 1 tablespoon cornstarch and season lightly with salt and pepper. Toss everything together to ensure the chicken is evenly coated.
- Add Vegetables and Cashews: Stir in the chopped red bell peppers, broccoli florets, chopped green onions, and the roasted cashews until well mixed with the chicken.
- Make Sauce: In a separate bowl, whisk together the chicken broth, soy sauce, hoisin sauce, vinegar, sesame or vegetable oil, brown sugar, 2 teaspoons cornstarch, minced garlic, and ginger until the sauce is smooth.
- Combine and Bake: Pour the sauce over the chicken and vegetable mixture, stirring gently to combine everything evenly. Bake uncovered in the preheated oven for 15 minutes. After 15 minutes, stir gently to redistribute ingredients, then return to the oven for an additional 5–10 minutes until the chicken is fully cooked, vegetables are tender-crisp, and the sauce has thickened.
- Rest and Serve: Remove from the oven and let the dish rest for 5 minutes to allow the sauce to settle and the chicken to rest. Serve hot over cooked rice and garnish with sesame seeds, extra green onions, and sriracha or chili flakes if desired.
Notes
- Use roasted cashews for added crunch and flavor. If using raw cashews, roast them in a dry skillet for a few minutes until fragrant.
- Season the chicken lightly with salt as the soy sauce and hoisin sauce in the sauce already contribute saltiness to the dish.
- This dish pairs perfectly with steamed jasmine or basmati rice to soak up the flavorful sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
