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Crispy Baked Cashew Chicken with Garlic Soy Glaze

Better than takeout and incredibly simple, this Baked Easy Cashew Chicken Recipe is an ideal weeknight dinner. It’s a one-pan chicken stir-fry-style bake with fresh vegetables and a savory sauce. Make it ahead and pop it in the oven just before dinner—an easy, family-friendly meal everyone will enjoy.

Glass baking pan with easy cashew chicken recipe and spoon scooping into it.

Getting dinner on the table can be a challenge after a long day. That’s why I love prepping this baked cashew chicken earlier in the day and baking it right before dinner. It saves time while delivering tender chicken, crisp-tender vegetables, and crunchy cashews in a glossy sauce.

This homemade cashew chicken is straightforward and satisfying.

Why You Will Love This Easy Cashew Chicken Bake:

  • Quick and simple. Toss the sauce with the chicken, vegetables, and cashews, then bake. In under an hour you’ll have a complete meal that pairs perfectly with rice or cauliflower rice.
  • Veggie-packed. Broccoli and bell pepper are the base, but you can add snap peas, mushrooms, water chestnuts, or other favorite vegetables for extra color and nutrition.
  • Great for meal prep. Bake and portion this into containers for weekday lunches or dinners. You can also assemble it in the morning and bake it later the same day.
  • Freezer friendly. Portion into freezer-safe containers (with rice if desired) and freeze for up to three months for quick microwaveable meals.

Why bake your stir-fry?

  • Instead of standing over the stove, you can bake this and walk away—helpful when you’re juggling work, kids, or other tasks.
  • Baking also makes it easy to prep everything ahead of time and finish cooking when you’re ready to eat.

I originally considered making this as a sheet pan stir-fry, but I preferred a saucier result, so I toss everything in a baking dish. A sheet pan would work, though the sauce may spread.

Baking pan with easy cashew chicken recipe in sauce and topped with sesame seeds and sliced scallions.

What you will need to make this recipe:

  • Chicken: Boneless, skinless chicken breasts cut into bite-sized pieces. Thighs can be used if you prefer—adjust bake time and check internal temperature to 165°F.
  • Broccoli: One large head or 2–3 crowns, cut into small florets. Fresh is preferred, but frozen florets can work in a pinch.
  • Bell pepper: I use red for sweetness and color, but any color will do.
  • Green onion: Sliced, whites included. Adjust quantity to taste.
  • Cashews: Unsalted whole cashews, raw or roasted. Lightly toasting them adds extra flavor and crunch.
  • Rice for serving: Serve over white or brown rice, cauliflower rice, or even in lettuce wraps.
Ingredients included in baked cashew chicken.

For the sauce:

  • Soy sauce: Use low-sodium soy sauce, or tamari for gluten-free. Coconut aminos also work if avoiding soy.
  • Broth: Low-sodium chicken broth or stock.
  • Sweetener: Brown sugar or honey to balance the savory elements.
  • Hoisin sauce: Adds a sweet-savory depth and helps thicken the sauce.
  • Rice vinegar: Brightens the sauce; apple cider or white wine vinegar can substitute.
  • Sesame oil: For that classic stir-fry flavor.
  • Ginger & garlic: Freshly minced ginger and garlic give the best flavor.
  • Corn starch: Thickens the sauce as it bakes. Add a bit more for a thicker glaze.
  • Crushed red pepper, black pepper, salt, sriracha: Adjust seasonings and spice level to taste.
Cashew chicken sauce prepared in glass mixing bowl.
Red bell pepper, broccoli, green onion, cashews and chicken in baking pan.
Cashew chicken ingredients in glass pan tossed together in sauce before baking.
Baked cashew chicken in pan right out of the oven.
  1. Preheat oven to 375°F.
  2. Whisk together the sauce ingredients in a small bowl.
  3. Combine the chicken, cashews, and vegetables in a lightly oiled 9×13-inch baking dish. Season the chicken with salt, pepper, and garlic powder if desired.
  4. Pour the sauce over the mixture and toss to coat evenly.
  5. Bake for about 20–24 minutes, or until chicken reaches 165°F. Let sit a few minutes so the sauce thickens slightly before serving. Serve over rice and garnish with sesame seeds or sliced green onions if desired.

Recipe Tips

  • Prep this the morning or the night before to let flavors meld and make evening cooking faster.
  • For a thicker sauce, add an extra teaspoon of corn starch.
  • If you like pineapple with cashew chicken, stir in a few teaspoons of pineapple juice to the sauce or add pineapple chunks before baking.

Storage:

Refrigerate leftovers in an airtight container for 3–4 days. Reheat in the microwave or oven.

To freeze, cool completely and store in freezer-safe containers for up to 3 months. Single-serving portions with rice make quick meals later.

Overhead view of white dish with rice topped with cashew chicken and chopsticks propped on the plate.

Possible Substitutions or Variations:

  • Allergic to cashews? Lightly toasted almonds or other nuts make a tasty substitute.
  • Swap or add vegetables—zucchini, edamame, snap peas, or mushrooms work well.
  • Arrowroot powder can replace corn starch for thickening.

Is this Cashew Chicken Gluten free?

Traditional soy sauce contains wheat, but if you make this at home you can use tamari to make the dish gluten-free. Coconut aminos are another soy-free option.

Ceramic plate with rice covered in chicken, red bell pepper, broccoli, green onion and sesame seeds.

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

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Baked Cashew Chicken

By: Lorie Yarro
Better than takeout and so simple, this Baked Cashew Chicken is the perfect weeknight dinner. A one-pan stir-fry-style bake with fresh veggies and a delicious sauce.
Baked cashew chicken over rice on plate with chopsticks.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients 

  • 1 1/2 lb chicken breasts, cut into bite sized pieces
  • 1 large head broccoli, cut into small florets (about 3–4 cups)
  • 2 red bell pepper, diced
  • 4 green onions, chopped (whites included)
  • 2/3 – 1 c unsalted cashews (lightly toasted if desired)

For the Sauce:

  • ⅓ c soy sauce (or tamari for gluten free)
  • ⅓ c chicken stock or broth
  • ¼ c hoisin sauce
  • 2 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 T brown sugar or honey
  • 1 T grated fresh ginger
  • 2–3 garlic cloves, minced
  • 1 T corn starch
  • ¼ tsp crushed red pepper
  • ½ tsp cracked black pepper
  • salt to taste
  • 2 tsp sriracha (optional)

Instructions 

  • Preheat oven to 375°F.
  • Whisk all sauce ingredients together. Place the chicken, cashews, and vegetables in a lightly oiled baking dish. Season the chicken if desired.
  • Pour the sauce over the chicken and veggies and toss to coat evenly.
  • Bake 20–24 minutes, until chicken reaches 165°F. Let rest a few minutes for the sauce to thicken, then serve over rice or as preferred.

Notes

  • If you love extra sauce, double it and reserve half to stir in after baking.
  • Prep ahead by assembling the dish in the morning or the night before to enhance flavor and save time in the evening.
  • Add another teaspoon of corn starch for a thicker glaze.
  • Pineapple chunks or a splash of pineapple juice make a sweet variation if desired.

Nutrition

Calories: 406kcal, Carbohydrates: 23g, Protein: 43g, Fat: 16g

Nutrition information is an approximation.


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