One-pan Sweet Chilli Chicken with Cashew Nuts


Cooking needs to be quick and tasty or we end up getting takeaway dinners. 

For me, 20-minutes is my sweet spot for cooking dinner. 

I remind myself that it's quicker (and much cheaper) than getting takeaway. But only with the right recipes. 

Say hello to this healthy one-pan recipe. 

I took the flavours I love the most from my local Thai takeaway joint, simplified the ingredients list and decided to pop the whole lot in the oven because it means more time chilling while the oven does the work. 

A whole range of veggies will work well in this recipe, just be sure to chop them small enough (use the recipe pictures as a guide) so they cook at the same time as the other ingredients. Try capsicum, carrots (thinly sliced), onion or zucchini. 

This recipe isn't spicy. If you like a little more heat, add 1-2 chopped red chillies or 1/2 tablespoon of red chilli flakes. 

Make it look fancy and gourmet by sprinkling with sesame seeds. No one will know it only time 20 minutes! 

Brown rice is the perfect wholegrain carbohydrate for this easy 'stir fry'. I love the microwavable packets because they are so convenient. Of course, you can also make brown rice of scratch. 

For fussy eaters: Bake the vegetables and chicken (unmixed) on another lined tray separately so it doesn't get saucy. Serve the sauce with the cooked ingredients as an optional extra. 

Recipe notes:

  • Line the baking tray with aluminium foil to minimise washing up.

  • You can easily use tofu (I like marinated varieties) instead of chicken. And use hoisin sauce instead of oyster to make the recipe vegetarian/vegan.

  • Be sure to chop the broccoli into small florets (see the photos). I chop in the stem as well as it's edible and tasty with sauce.

  • I bought pre-trimmed snow-peas and it was super convenient.

  • If limes aren't in season, you can use lemon juice. Tip: When limes are cheap, I buy them - juice them - then freeze in ice-cube trays. More freezer tips here.

print recipe
One-pan Sweet Chilli Chicken with Cashew Nuts
Don’t have time mid-week for complicated cooking? It doesn’t get simpler than this. One-pan means less cleaning up and yummy flavours the family will love.
  • 400g (14oz) chicken stir-fry pieces
  • 250g (9oz) mushrooms (e.g. button, cup, brown), sliced
  • 250g (9oz) Snow peas, ends trimmed
  • 1 broccoli
  • 1/3 cup cashew nuts, raw and unsalted
  • 1/3 cup sweet chilli sauce
  • 1/3 cup oyster sauce
  • 1 lime, juiced (or ½ lemon)
  • 2 tablespoons water
1. Preheat the oven to 200c (390f). 2. Chop the broccoli into small florets, slice the mushrooms and trim the ends of the snow peas. Combine the chicken, mushrooms, snow peas, broccoli and cashew nuts on a large lined baking tray.3. In small bowl, mix the sweet chilli sauce, oyster sauce, water and lime juice. Pour over the veg and chicken and mix well.4. Cook in the oven for 15 minutes. Serve with brown rice.
Prep time: Cook time: Total time: Yield: 4

Love this recipe? Rate it 5 stars or leave me a comment below.