Panda Express Thai Cashew Chicken
Dive into the irresistible flavors of Panda Express Thai Cashew Chicken, a quick and vibrant stir-fry perfect for weeknight meals! Tender, bite-sized pieces of chicken thighs are lightly coated in cornstarch and pan-seared to golden perfection, then combined with crunchy cashews, vibrant red bell peppers, and zucchini for a delightful medley of textures. A bold, savory sauce made with soy sauce, hoisin, oyster sauce, rice vinegar, and a touch of honey ties everything together with just the right balance of sweetness and umami. Finished with a sprinkle of green onions and a hint of spice from crushed red pepper flakes, this dish is as colorful as it is flavorful. Ready in just 30 minutes, this easy recipe pairs perfectly with steamed rice or noodles for a satisfying Thai-inspired meal the whole family will love.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 1 medium (diced) Red bell pepper
- 1 medium (diced) Zucchini
- 0.5 cup Unsalted cashews
- 3 cloves (minced) Garlic
- 2 stalks (sliced) Green onions
- 3 tablespoons Soy sauce
- 1 tablespoon Hoisin sauce
- 1 tablespoon Oyster sauce
- 2 teaspoons Rice vinegar
- 1 tablespoon Honey
- 0.5 teaspoon Crushed red pepper flakes
- 0.25 cup Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and toss them with cornstarch, salt, and black pepper until evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the diced red bell pepper, zucchini, and minced garlic. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Reduce the heat to medium and stir in the cooked chicken and unsalted cashews.
In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, rice vinegar, honey, crushed red pepper flakes, and water. Pour the sauce mixture into the skillet and toss everything to coat evenly.
Cook for another 2-3 minutes until the sauce thickens slightly and clings to the chicken and vegetables.
Remove from heat and sprinkle the sliced green onions over the dish. Serve immediately with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 5888 mg | 256% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 43.8 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 186 mg | 14% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2473 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
