Try this Sheet Pan Cashew Chicken recipe, or contribute your own.
- 2 tablespoons cornstarch
- 2 tablespoons rice wine vinegar
- 3 cloves garlic (minced)
- 1/4 cup hoisin sauce
- 1 tablespoon toasted sesame oil
- â½ cup water
- 1/2 cup lite soy sauce
- 3 tablespoons brown sugar (packed)
- 1 teaspoon fresh minced ginger
- 2 pounds boneless (skinless chicken breast, cut into 1-inc
- 1 head broccoli (cut into florets and stems)
- 1 red bell pepper (cut into chunks)
- 2 green bell pepper (cut into chunks)
- 1 cup unsalted roasted cashews (plus extra for serving)
- Carbohydrate 20.3407283272072 g
- Cholesterol 0.320000000270512 mg
- Fat 4.87080000944296 g
- Fiber 0.395999996197172 g
- Protein 0.928473334087224 g
- Saturated Fat 0.700773334681933 g
- Serving Size 1 1 Serving (205g)
- Sodium 532.551333776636 mg
- Sugar 19.9447283310101 g
- Trans Fat 0.217520000418211 g
- Calories 128 calories
Step-by-step
- In a medium saucepan, whisk together sauce ingredients until combined.
- Bring to a simmer over medium heat, stirring regularly, until sauce thickens.
- Remove from heat, and set aside.
- Preheat oven to 400F. Line a large rimmed sheet pan* with parchment paper or a silicone baking mat. Set aside.
- Place chicken on prepared sheet pan, and drizzle 1/3 sauce over chicken.
- Toss chicken to coat in sauce.
- Cook for 8 minutes.
- Remove pan from oven, and place broccoli, bell peppers, and cashews in a single layer around the chicken.
- Pour remaining sauce over chicken and veggies; toss to coat.
- Return pan to the oven, and continue cooking for an additional 8-12 minutes, or until the chicken is cooked through.
- Serve by itself or over white rice, brown rice, or quinoa.
- Sprinkle with extra cashews, if desired.
Staggering the Bake
Chicken breasts and bell peppers demand different thermal zones to avoid rubbery meat or charred produce. Roast the protein alone for eight minutes at 400°F before introducing the broccoli and peppers. This head start ensures the poultry reaches a safe internal temperature without turning the green florets to mush. Lining the rimmed baking sheet with parchment paper prevents the sugary hoisin glaze from bonding directly to the aluminum.
Starch and Reduction Science
Cornstarch acts as a thickening agent by absorbing liquid and swelling when heated over medium heat. Whisking the starch into cold water before applying heat prevents lumps from forming. As the sauce simmers, the starch granules burst and trap free water molecules, creating a glossy viscosity that clings to the ingredients instead of pooling on the pan. Soy sauce supplies amino acids that undergo Maillard browning reactions when exposed to oven heat.
Managing Moisture Control
Cutting the chicken into uniform one-inch pieces guarantees even heat penetration across the pan. Bell peppers release high amounts of surface water during roasting, which can thin out the glaze if overcrowded. Spread the vegetables into a single layer with adequate spacing between pieces to allow steam to escape efficiently. Unsalted roasted cashews should be added during the second half of the bake to prevent their natural oils from scorching.
