RECIPE: Chicken and Cashew Tray Bake

I am forever on the hunt for quick and easy, nutritious and delicious family dinners.  This chicken and cashew tray bake ticked all the boxes for me and was a winner after rugby training.  I cooked rice in the rice cooker and had all the vegetables and chicken prepped before we left.  If you’re after an easy weeknight dinner, then give this a try.

weeknight dinner recipes

RECIPE: Chicken and Cashew Tray Bake



  • 6 tablespoons salt reduced soy sauce
  • 1 tablespoon hoisin sauce
  • ¾ tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon fresh minced ginger
  • 2 cloves garlic minced
  • 2 tablespoons cornflour
  • ½ cup water plus more as needed to thin out the sauce

Chicken and vegetables

  • 2 medium skinless boneless chicken thighs or breasts cut into small cubes
  • Salt and black pepper to taste
  • 2  of bunches of broccolini, cut the stalks up as well or 1 ½ cups broccoli florets about 1 head
  • red capsicum, diced
  • 2/3 cup roasted unsalted cashews


For the sauce:

  1. In a medium saucepan over medium heat, whisk together soy sauce, hoisin sauce, vinegar, honey, sesame oil, garlic, ginger, cornflour and water until combined.
  2. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

For the chicken and vegetables:

  1. Preheat oven to 200°C. Line a large sheet pan with baking paper or foil, spray with cooking spray and set aside.
  2. Season chicken with salt and black pepper then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.
  3. Cook in preheated oven for 8 minutes then remove the pan.
  4. Arrange the broccoli florets, capsicum and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat.
  5. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.
  6. Remove pan from oven and drizzle with remaining sauce. Serve over rice or quinoa and garnish with shallots and sesame seeds, if you like.

Happy Cooking!



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