Oven Baked Cashew Chicken Recipe

Skip the takeout and make this easy baked cashew chicken recipe at home instead. It is a simple one-pan dinner made with tender chicken, fresh vegetables, crunchy cashews, and a savory sauce that bakes right in the dish. Prep it ahead, place it in the oven before dinner, and serve it over rice for a weeknight meal the whole family can enjoy.

Getting dinner on the table can feel like a lot, especially after a long, busy day. That is why this baked cashew chicken is such a helpful recipe to keep in your regular dinner rotation. It gives you the flavor of a classic chicken stir fry without needing to stand at the stove and stir everything in batches.

The best part is that you can prep the chicken, vegetables, cashews, and sauce earlier in the day. When dinner time comes around, all you have to do is bake it. The sauce thickens as it cooks, the chicken stays juicy, and the vegetables become tender while still adding color and texture.

This homemade cashew chicken is easy enough for a weeknight but flavorful enough to feel like a special dinner. Serve it over white rice, brown rice, cauliflower rice, or enjoy it in lettuce wraps for a lighter option.

Why You Will Love This Easy Cashew Chicken Bake

• It is simple to prepare. Add the chicken, vegetables, and cashews to a baking dish, whisk the sauce, toss everything together, and bake. There is no complicated cooking method and no need to manage multiple pans.
• It is packed with vegetables. Broccoli and red bell peppers add freshness, color, and texture. You can also add vegetables such as snap peas, mushrooms, zucchini, or water chestnuts if you want to make it even heartier.
• It is great for meal prep. You can assemble the recipe ahead of time and bake it right before dinner, or bake the full dish and divide it into portions for the week.
• It is freezer friendly. Cooked cashew chicken can be frozen in airtight, freezer-safe containers. Portion it with rice for easy homemade freezer meals that are ready when you need them.

What You Will Need to Make This Recipe

• Chicken: Use boneless, skinless chicken breasts cut into bite-sized pieces. Chicken thighs can also be used if preferred, but the cook time may vary slightly. Always check that the chicken reaches an internal temperature of 165°F.
• Broccoli: Fresh broccoli works best for this recipe. Use one large head of broccoli or about 2 to 3 broccoli crowns, cut into small florets.
• Bell pepper: Red bell peppers add sweetness and bright color. Any bell pepper can be used based on what you have available.
• Green onion: Use sliced green onions, including the white parts. Adjust the amount to suit your taste.
• Cashews: Whole unsalted cashews are best. They can be raw or roasted, and lightly toasting them adds extra crunch and flavor.
• Rice for serving: Serve baked cashew chicken over white rice, brown rice, cauliflower rice, or inside lettuce wraps.

For the Sauce

• Soy sauce: Low sodium soy sauce is a great choice. For a gluten-free option, use tamari and check all other packaged ingredients for gluten-free labeling.
• Chicken broth or stock: This helps create the base of the sauce and keeps everything moist as it bakes.
• Brown sugar or honey: Either option adds a little sweetness to balance the savory sauce.
• Hoisin sauce: This adds rich, sweet, and savory flavor while helping the sauce develop body.
• Rice vinegar: A small amount adds brightness. Apple cider vinegar or white wine vinegar can be used if needed.
• Sesame oil: A little sesame oil adds classic stir fry flavor.
• Fresh ginger: Freshly grated ginger gives the best flavor.
• Garlic: Fresh minced garlic is ideal for a bold, aromatic sauce.
• Corn starch: Corn starch thickens the sauce as it bakes. Add a little more if you prefer a thicker sauce.
• Crushed red pepper: Use a small amount for gentle heat, or increase it if you like more spice.
• Black pepper and salt: Season to taste.
• Sriracha: Optional, but it adds another layer of heat and flavor.

How to Make This Recipe

1. Preheat the oven to 375°F.
2. Whisk together all sauce ingredients in a small bowl until smooth and well combined.
3. Add the chicken, broccoli, bell peppers, green onions, and cashews to a lightly greased 9×13-inch baking dish.
4. Pour the sauce over the chicken and vegetables. Toss well so everything is evenly coated.
5. Bake until the chicken is cooked through and reaches an internal temperature of 165°F. Let the dish rest for a few minutes before serving so the sauce can thicken slightly.

Possible Substitutions or Variations

• If you cannot have cashews or do not enjoy them, lightly toasted almonds can be used instead.
• Change the vegetables based on what you have. Zucchini, snap peas, mushrooms, water chestnuts, or mukimame can all work well.
• Arrowroot powder can be used in place of corn starch to help thicken the sauce.
• Use chicken thighs instead of chicken breasts if you prefer dark meat, but check the internal temperature and adjust the bake time as needed.

Is This Cashew Chicken Gluten Free?

Many cashew chicken recipes use soy sauce, which often contains wheat. If you need this baked cashew chicken to be gluten free, use tamari instead of soy sauce and check the labels on any packaged sauces, including hoisin sauce, to make sure they meet your needs.

Making cashew chicken at home gives you more control over the ingredients, which can be helpful when cooking for allergies or dietary needs.

Other Recipes To Try

• Parmesan Crusted Chicken Sheet Pan Dinner
• Mozzarella Stuffed Chicken with Tomato and Basil
• Baked Orange Chicken Sheet Pan Dinner
• Easy Chicken Stuffed Poblano Peppers
• Chicken with Mango Salsa
• Honey Lime Baked Chicken Fajitas
• Peanut Mango Chicken Stir Fry