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
Scale
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.
