This better-than-takeout cashew chicken is baked on a sheet pan and tossed in a sweet and sticky Asian sauce!
Dinner is a cinch with this sheet pan recipe inspired by the flavors of Asian takeout. Crunchy cashews nestle in between bites of juicy chicken and colorful veggies packed with anti-inflammatory goodness. The sauce seals in savory stir-fry flavor you’d expect from takeout, but without the high sodium, soy, and preservatives.
Tip: This is a great meal prep recipe to have in your arsenal for a “cook once, eat four times” dish! Simply divide into four portions after cooking and store in airtight containers in the refrigerator for up to one week.
The flavor-packed sauce doubles as a marinade for the chicken. We recommend that you marinate the chicken at least two hours, although eight hours is recommended for more flavorful chicken. Ava Jane’s avocado oil provides the perfect base to this marinade with a light flavor that also boasts a high smoke point, making it great for the eventual high-heat cooking.
Start by stirring the avocado oil with coconut aminos, sesame oil, apple cider vinegar, coconut sugar, garlic, ginger and chili flakes until the sugar is dissolved. Place the diced chicken breasts in a shallow glass dish and pour 1/3 of the marinade on top. Cover and refrigerate 2-8 hours. Set the remaining marinade aside.
When you’re ready for dinner, pour the remaining marinade in a small saucepan and heat until it’s steaming. Next, whisk in tapioca starch until the sauce is nice and thick. Remove from heat and set aside to cool.
Tip: Double the sauce recipe to keep on hand for stir-fries or a steak marinade.
Next, preheat the oven to 350ºF and line a large baking sheet with parchment paper. Drain the marinade from the chicken and spread the chicken out evenly on the prepared sheet pan. Bake for 15 minutes. While the chicken is baking, combine vegetables and cashews in a medium mixing bowl and pour the remaining sauce on top. Add the veggies evenly to the sheet pan and bake 15 minutes longer. Finally, broil the chicken and veggies for 3-5 minutes to lightly brown everything over. Serve your cashew chicken hot over cauliflower rice garnished with sesame seeds.
Prep time- 10 minutes
Cook time- 45 minutes
Chill time – 2 hours
Total time- 2 hours 55 minutes
Small mixing bowl
Shallow glass dish
Large baking sheet
Medium mixing bowl
For the Sauce:
1/4 cup Ava Jane’s Avocado Oil
1/3 cup coconut aminos
2 T toasted sesame oil
1 T apple cider vinegar
2 t coconut sugar
1 t minced garlic
1/2 t grated ginger
1/4 t chili flakes (optional)
1 t tapioca starch
For the Chicken:
1 lb pasture-raised chicken breast, cubed
4 oz baby bok choy, halved
1 red bell pepper, diced
1 small red onion, diced
1/2 cup raw, unsalted cashews
4 cups cauliflower rice, for serving
1 t sesame seeds
- Stir together all ingredients for the sauce (except tapioca starch) in a small bowl until coconut sugar is dissolved.
- Place chicken breasts in a shallow glass dish and pour 1/3 of the sauce on top. Cover and refrigerate 2-8 hours to marinate.
- Pour the remaining sauce in a saucepan over low heat until steaming, about five minutes. Whisk in tapioca starch gradually and continue to heat three to five more minutes, whisking occasionally. When the sauce has thickened, remove from the heat and set aside to cool.
- Preheat the oven to 350ºF and line a baking sheet with parchment paper. Drain the marinade from the chicken and spread evenly on the pan. Bake 15 minutes.
- In a medium mixing bowl, combine bok choy, bell peppers, red onion and cashews and pour remaining sauce on top. Stir to coat. Spread the vegetables evenly onto the sheet pan and return to the oven to bake 15 minutes longer.
- Set the oven to broil and cook 3-5 minutes more. Serve hot over cauliflower rice garnished with sesame seeds.
Easy to Download PDF: Sheet Pan Cashew Chicken