Park City Cashew Chicken
Experience the perfect balance of savory, sweet, and spicy with this Park City Cashew Chicken recipe, a deliciously elevated take on a classic stir-fry. Tender, marinated chicken thighs are cooked until golden and paired with vibrant red bell peppers, crisp broccoli florets, and toasted cashews for a satisfying crunch. A rich, flavor-packed sauce made with hoisin, honey, rice vinegar, and a hint of sambal oelek ties everything together with a delectable, umami-forward glaze. Quick and easy to make, this dish comes together in just 35 minutes, making it an ideal weeknight dinner. Serve it over fluffy jasmine rice for a complete meal that’s sure to impress family and friends.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 0.75 cup unsalted cashews
- 2 pieces garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 medium red bell pepper, diced
- 2 cups broccoli florets
- 3 stalks scallions, sliced
- 3 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 teaspoon sambal oelek (chili paste)
- 4 cups cooked jasmine rice
Instructions
Cut the chicken thighs into bite-sized pieces and transfer to a bowl. Toss them with 1 tablespoon of soy sauce and 2 tablespoons of cornstarch until evenly coated. Set aside to marinate while preparing the other ingredients.
In a small bowl, whisk together hoisin sauce, rice vinegar, honey, sesame oil, sambal oelek, and the remaining 1 tablespoon of soy sauce. Set aside for later use.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes, stirring occasionally, until browned and fully cooked. Transfer the chicken to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the cashews and toast for 1-2 minutes until slightly golden and fragrant. Remove the cashews and set them aside.
Return the skillet to medium-high heat and add the minced garlic, ginger, red bell pepper, and broccoli. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp. If needed, add 1-2 tablespoons of water to help steam the broccoli and prevent sticking.
Return the cooked chicken to the skillet, along with the toasted cashews. Pour the prepared sauce over the top and toss everything together until evenly coated. Cook for an additional 2-3 minutes to heat through.
Remove from heat and garnish the dish with sliced scallions.
Serve hot over cooked jasmine rice. Enjoy your Park City Cashew Chicken!
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.5 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 685 mg | 15% | |
*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.
