Chef John's Cashew Chicken
Ingredients
- 2 grilled skinless
boneless chicken breasts, cut into 1-inch pieces
- 1 pinch salt and ground black pepper to taste
- 1 tablespoon cornstarch
- ½ cup cold water
- 1 lemon
juiced
- 1 ½ tablespoons rice vinegar
- 1 tablespoon ketchup
- or more to taste1 tablespoon soy sauce
- 1 tablespoon packed brown sugar
- 2 teaspoons Asian chile pepper sauce
such as sambal oelek
- 2 tablespoons vegetable oil
- 1 fresh hot red chile pepper
sliced
- 6 thin slices fresh ginger root
- ½ cup dry-roasted cashews
- 2 cloves garlic
sliced
- ¼ cup chopped cilantro
Directions
- 1
Season chicken cubes with salt and black pepper.
- 2
Mix cornstarch and water in a bowl until smooth; whisk in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce into cornstarch mixture, stirring until brown sugar has dissolved and cornstarch is free of lumps.
- 3
Place a heavy skillet over medium-high heat; pour in vegetable oil. Add slices of red chili and ginger to the hot oil. Cook, stirring often, until oil is flavored, about 2 minutes. Stir in cashews and garlic; cook until cashews are lightly golden brown, about 2 minutes more.
- 4
Lightly toss seasoned chicken cubes with cashew mixture in skillet until combined, about 30 seconds. Turn heat down to medium-low and pour cornstarch mixture into skillet. Stir constantly until sauce has thickened, about 30 seconds. If too thick, add a splash of water. Simmer 2 more minutes to heat the chicken through. Adjust levels of salt, black pepper, soy sauce, and chile pepper sauce to taste. Stir in cilantro just until wilted, about 15 seconds.
Chef John's Cashew Chicken
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About this Recipe
Transform your leftover grilled chicken into a vibrant, restaurant-worthy meal with Chef John's Cashew Chicken. This quick 30-minute recipe delivers incredible flavor with minimal effort, perfect for busy weeknights.
The magic of this dish lies in using pre-cooked grilled chicken, which infuses the stir-fry with a delightful smokiness often missing from standard versions. Paired with a perfectly balanced sweet, savory, and spicy sauce thickened with cornstarch, it creates a deeply satisfying experience that highlights the leftover grilled chicken.
Prepare for a symphony of textures and tastes: tender chicken, crunchy dry-roasted cashews, and the subtle bite of fresh hot red chile pepper and ginger, all coated in a glossy, rich sauce. You'll savor the interplay of savory soy sauce, bright lemon juice, and a kick from the Asian chile pepper sauce, creating a harmonious blend that's both comforting and exciting. This dish is designed to be a complete, flavorful meal that feels special yet comes together effortlessly.
While this recipe truly shines with grilled chicken, you can use any cooked chicken you have on hand, keeping in mind the grilled chicken adds a unique smoky depth. For a milder dish, simply reduce the amount of Asian chile pepper sauce (like sambal oelek) or omit the fresh hot red chile. You can also adjust the soy sauce and packed brown sugar to fine-tune the balance of sweet and savory to your preference.
This flavorful cashew chicken is best served immediately over a bed of hot, fluffy rice, making it a complete and satisfying meal for a cozy weeknight dinner or a quick weekend lunch.