Hoisin Cashew Chicken Quinoa Bake - One-Pan Asian Dinner
A protein-packed one-pan dinner combining tender chicken breast, fluffy quinoa, and crisp bell peppers in a savory hoisin-ginger sauce. The cashews add richness and crunch while the quinoa absorbs all the umami flavors during baking. Perfect for busy weeknights when you want Asian-inspired comfort food without multiple pots and pans. The dish comes together with minimal prep and emerges from the oven as a complete, satisfying meal that pleases both adults and kids.
Ingredients
- 1 cup white quinoa, rinsed and uncooked
- 1 cup yellow onion, minced
- 2 medium bell peppers, any color, chopped into bite-sized pieces
- 1 lb boneless skinless chicken breast, diced into bite-sized pieces
- ½ cup hoisin sauce, or gluten-free hoisin sauce
- 1 tablespoon minced garlic
- 2 tablespoons soy sauce or tamari, low sodium
- ½ tablespoon fresh ginger, minced
- 1 ¼ cups water
- 1 cup cashews, raw or roasted workpeanuts1:1nut-free alternative neededtree_nuts-freeadds peanuts
use sunflower seeds instead
Full guide → - green onion(optional)
- sesame seeds(optional)
- coconut oil cooking spray
Instructions
- 1
Preheat oven and spray casserole dish with cooking spray
- 2
Layer quinoa in bottom of dish, top with diced onion and bell peppers
- 3
Place diced chicken on top of vegetables
- 4
Whisk together hoisin sauce, garlic, soy sauce, ginger, and water
- 5
Pour sauce evenly over chicken
- 6
Bake covered until quinoa is tender and chicken is cooked through
- 7
Add cashews and bake uncovered until nuts are warmed
- 8
Let sit to thicken and cool slightly
- 9
Garnish with green onion and sesame seeds before serving
Tips
Rinse quinoa thoroughly before using to remove bitter saponins that can make the dish taste soapy.
Cut chicken into uniform pieces for even cooking and use a meat thermometer to ensure internal temperature reaches 165°F.
Let the casserole rest after baking to allow quinoa to absorb remaining liquid and achieve perfect texture.
Good to Know
Refrigerate leftovers up to 4 days in covered container.
Assemble casserole up to 1 day ahead, cover and refrigerate. Add 10 minutes to baking time if cooking from cold.
Serve hot directly from casserole dish with rice or steamed vegetables on the side.
Common Mistakes
Cover tightly during initial baking to prevent quinoa from drying out.
Check chicken temperature with thermometer to avoid overcooking and drying out.
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
use sunflower seeds instead
Full guide →General Alternatives
FAQ
Can I use pre-cooked quinoa instead?
Yes, use 3 cups cooked quinoa and reduce water to 1/2 cup. Reduce covered baking time to 25 minutes.
What if I don't have hoisin sauce?
Mix 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil as substitute.
How long will leftovers keep?
Store covered in refrigerator up to 4 days. Reheat in microwave with splash of water to restore moisture.