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Cashew Chicken (sheet pan)

30 min

4 servings

This is an easy one pan meal that can be customized to keto/low carb/paleo options.

Cashew Chicken (sheet pan)


  • Sauce

  • In a medium saucepan over medium heat, whisk together soy sauce, hoisin sauce, honey, sesame oil, garlic, ginger, cornstarch and water until combined.  Bring to a simmer, stirring frequently, until sauce thickens and bubbles.  Remove from heat and set aside.

  • Preheat oven to 400 degrees.  Line a large sheet pan with foil coated with cooking spray and set aside.

  • Season chicken with salt and black pepper then drizzle spoonfuls of sauce over the chicken coating well.  Reserve half of sauce for later.

  • Cook for 8 minutes and remove.

  • Arrange the broccoli, peppers and cashews in a single layer around the chicken.  Season the vegetables with salt and pepper and the remaining sauce.  Toss everything to coat.  Return to oven and cook for 12 minutes or until chicken juices run clear.

  • Remove pan from oven.  Serve with rice or quinoa.


  • Sauce

  • 6 Tbls. low sodium soy sauce

  • 1 Tbls. hoisin sauce

  • 3/4 Tbls. apple cider vinegar

  • 2 Tbls. honey

  • 1 tsp. toasted sesame oil

  • 1/2 tsp. fresh minced ginger

  • 2 cloves garlic, minced

  • 2 Tbls. cornstarch

  • 1/2 cup water

  • For the chicken and vegetables

  • 2 skinless, boneless chicken breasts, cut into 1 inch cubes

  • salt and pepper to taste

  • 3/4  cups  each broccoli florets and carrots

  • 1 1/2 peppers of your choice, 1 inch chunks

  • 2/3 roasted unsalted cashews

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