When you’re craving something cozy, crave-worthy, and still nutritious, this Cashew Chicken Quinoa Bake is your answer. Inspired by the flavors of classic cashew chicken, this oven-baked version turns it into a wholesome, all-in-one meal that hits the spot without a skillet or wok in sight. It combines tender chunks of chicken with fluffy quinoa, crisp-tender vegetables, and the unmistakable crunch of roasted cashews, all baked together in a flavorful sauce.
This recipe takes the takeout favorite and gives it a nourishing, oven-friendly twist. Instead of heavy sauces or deep frying, everything is gently baked, letting the natural flavors shine through. The quinoa soaks up the bold, savory-sweet sauce while the chicken cooks to juicy perfection. A mix of colorful vegetables adds balance, and the roasted cashews bring texture and richness.
Ideal for family dinners, meal prep, or even potlucks, this bake offers a satisfying bite without the hassle of multiple pans or stovetop babysitting. You assemble it, bake it, and serve it up with minimal effort and maximum reward.
And here’s the beauty of it: the ingredients are pantry-friendly and easy to swap or scale. Want to use turkey instead of chicken? Go for it. Prefer broccoli over bell peppers? No problem. It’s a flexible recipe that fits your taste and your schedule.
The sauce is key: a balanced blend of garlic, soy sauce, honey, ginger, and sesame oil. It’s bold, rich, and satisfying—the kind of flavor that gets better as it bakes.
If you’re looking to shake up your weeknight dinner game with something exciting yet familiar, this dish has your name all over it. It’s packed with protein, delivers a satisfying crunch, and reheats beautifully. Let’s dive in.
Servings
4-6 servings
Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water or low-sodium chicken broth
- 1.5 lbs boneless, skinless chicken breast or thighs, diced
- 1 red bell pepper, diced
- 1 cup broccoli florets
- 1/2 cup shredded carrots
- 3/4 cup roasted unsalted cashews (plus extra for topping)
- 3 green onions, sliced (reserve some for garnish)
For the sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a medium saucepan, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Fluff and set aside.
- In a large bowl, combine cooked quinoa, diced chicken, bell pepper, broccoli, carrots, green onions, and cashews.
- In a small bowl, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, and cornstarch slurry (if using).
- Pour the sauce over the chicken and vegetable mixture. Stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish. Spread into an even layer.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until chicken is cooked through and the top is slightly golden.
- Top with additional cashews and green onions before serving.
Tips
- Cook quinoa ahead of time and store in the fridge for faster assembly.
- Make it spicy by adding chili flakes or sriracha to the sauce.
- Swap the veggies for whatever you have on hand—zucchini, snap peas, or even mushrooms work well.
- Use leftover chicken or rotisserie chicken for a quicker version.
- Double the sauce if you love extra sauciness.
Why You’ll Love This Recipe
This bake is comfort food with a fresh twist: it’s warm, filling, and packed with bold flavor and crunchy textures. It’s easy to make ahead, versatile enough to adjust based on what you have, and loved by kids and adults alike. It also makes for amazing leftovers.
Cashew Chicken Quinoa Bake is the perfect combination of taste, texture, and simplicity. One pan, loads of flavor, and minimal cleanup—a recipe you’ll keep in heavy rotation.
