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My review
Chef John's Cashew Chicken
Chef John
"This is a fantastic way to use up some leftover grilled chicken breasts. This will work with any kind of cooked chicken, but leftover grilled chicken has that little bit of smokiness that adds something special to this quick recipe. Serve over hot cooked rice."
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Ingredients
30 m servings 539 calsOriginal recipe yields 2 servings (2 large portions)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Season chicken cubes with salt and black pepper. Watch Now
- 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. Watch Now
- 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. Watch Now
- 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. Watch Now
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 539 calories; 32.9 g fat; 30.4 g carbohydrates; 33.5 g protein; 73 mg cholesterol; 829 mg sodium. Full nutrition
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Reviews
Read all reviews 2845 Ratings
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Most helpful positive review
12/19/2014
I changed the recipe only a little after reading other reviews about the "spiciness." I ommitted the fresh hot red chile pepper. I exchanged the 2 teas. Asian Chile pepper with Sriracha Hot Chil...
Most helpful critical review
12/12/2013
I could barely eat this dish it was so hot! My lips are still burning! I made it exactly according to the recipe and I even like spicy hot foods but not this one. I will not make it again. I h...
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12/19/2014
I changed the recipe only a little after reading other reviews about the "spiciness." I ommitted the fresh hot red chile pepper. I exchanged the 2 teas. Asian Chile pepper with Sriracha Hot Chil...
9/6/2013
Delicious! The fresh lemon and cilantro create a bright flavor and not too oily or salty. I made this recipe exactly as written, using a leftover roasted chicken from the night before. This w...
12/12/2013
I could barely eat this dish it was so hot! My lips are still burning! I made it exactly according to the recipe and I even like spicy hot foods but not this one. I will not make it again. I h...
12/23/2017
I read the reviews and took the advice of less vinegar - which was a great suggestion, I could have done even less - I did half. I also didn’t do the chilies and did Sriracha in place of the hot...
7/4/2016
I toned it down by omitting the sliced pepper, and really liked the resulting tangy and delicious dish. I love the idea of using up grilled chicken. Next time I might add some zucchini chunks, I...
11/9/2015
This was So good!! I only used one tablespoon of chili sauce and it was perfect. Better than take out as far as I'm concerned.
7/18/2016
I liked this recipe, but next time will try with only one tblsp rice vinegar instead. Was a little too vinegary for what I was imagining. I omitted the sliced red pepper and added a few slices o...