A comforting baked version of a classic stir-fry with tender chicken, crisp broccoli, crunchy cashews, and a savory garlic-ginger sauce. Serves 4–6.
Ingredients
For the bake
- 500 g boneless skinless chicken thighs or breasts, cut into bite-size pieces
- 4 cups Broccoli florets
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 cup roasted Cashew nuts
- 2 tbsp olive oil
For the sauce
- ⅓ cup low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce (optional)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch
- ¼ cup chicken broth or water
Optional garnish
- Green onions
- Sesame seeds
- Chili flakes
Instructions
1. Preheat and prepare
- Preheat oven to 200°C (400°F).
- Lightly grease a large baking dish or casserole dish.
2. Make the sauce
In a bowl, whisk together:
- soy sauce
- hoisin sauce
- oyster sauce
- honey
- rice vinegar
- sesame oil
- garlic
- ginger
- cornstarch
- chicken broth
Mix until smooth.
3. Assemble the bake
- Add chicken, broccoli, bell pepper, onion, and cashews to the baking dish.
- Pour the sauce over everything.
- Toss well to coat evenly.
4. Bake
- Cover loosely with foil.
- Bake for 20 minutes.
- Remove foil and stir.
- Bake another 10–15 minutes until the chicken is cooked through and sauce is glossy and thickened.
The chicken should reach 74°C (165°F) internally.
Serving Suggestions
Serve over:
- steamed rice
- brown rice
- noodles
- cauliflower rice for a lower-carb option
Top with green onions and sesame seeds before serving.
Storage
- Refrigerate up to 4 days.
- Reheat in a skillet or microwave.
- Freezes well for up to 2 months.
Variations
Spicy Version
Add:
- 1 tbsp sriracha
- sliced fresh chilies
- extra chili flakes
Extra Veggies
Try adding:
- snap peas
- carrots
- mushrooms
- zucchini
Gluten-Free
Use:
- tamari instead of soy sauce
- gluten-free hoisin sauce
