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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Remove from heat and garnish the dish with sliced scallions.

Step 8

Serve hot over cooked jasmine rice. Enjoy your Park City Cashew Chicken!

Nutrition Facts

Serving size	(1718.0g)

Amount per serving	% Daily Value*
Calories	3057.9

Total Fat 131.2g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 23.5g
Cholesterol 568.4mg	0%
Sodium 2471.3mg	0%
Total Carbohydrate 308.0g	0%
Dietary Fiber 13.4g	0%
Total Sugars 28.3g
Protein 166.8g	0%

Vitamin D 31.8IU	0%
Calcium 321.4mg	0%
Iron 14.1mg	0%
Potassium 2261.2mg	0%

*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.

Source of Calories

Fat: 38.3%

Protein: 21.7%

Carbs: 40.0%