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Chef John's Cashew Chicken

Chef John's Cashew Chicken

Name: Chef John's Cashew Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 large portions
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; 1 tablespoon soy sauce, or more to taste; 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

Rating: 4.22 stars

76 Ratings
49 Reviews
24 Photos

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.

By Chef John

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Recipe Summary

prep:

20 mins

cook:

10 mins

total:

30 mins

Servings:

Yield:

2 large portions

Nutrition Info

Directions

Step 1

Season chicken cubes with salt and black pepper.

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Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

539 calories; protein 33.5g 67% DV; carbohydrates 30.4g 10% DV; fat 32.9g 51% DV; cholesterol 73.1mg 24% DV; sodium 828.8mg 33% DV. Full Nutrition

Reviews (49)

Most helpful positive review

OllieMenu

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 Chile sauce (maybe same thing). I exchanged the 1 TBLS. Ketchup with Mae Ploy Sweet Chilli Sauce. Served it with Jasmine Rice. My husband and son loved it. Read More

Helpful

(12)

Most helpful critical review

Jane

12/13/2013

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 had to take the family to McDonald's. Read More

Helpful

(9)

76 Ratings

5 star values: 38
4 star values: 23
3 star values: 11
2 star values: 2
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

PiliPili

09/06/2013

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 was a big hit with my husband and he asked me to make it again. Read More

Helpful

(12)

OllieMenu

12/19/2014

Helpful

(12)

Jane

12/12/2013

Helpful

(9)

Jessica Strange

07/05/2016

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 think they would taste good in it. Read More

Helpful

(5)

brittany_huddleston

07/18/2016

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 of red bell pepper and a whole zucchini. I also cut the chili pepper sauce to 1 tsp so my toddler would eat it. I will definitely make it again with less vinegar. Read More

Helpful

(4)

CoachJen

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 sauce. It was reaaaally yummy! I did half chicken and half shrimp because of dietary preferences and everyone loved it with the white basmati rice. Went well with Pinot Grigio:) Read More

Helpful

(4)

Taylor Austin

11/09/2015

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. Read More

Helpful

(4)

DiGiovine

10/10/2013

It wasn't bad but I won't be making it again. Read More

Helpful

(3)

Mgardin

01/05/2015

too vinegar-y added one extra tbsp sugar and still didnt taste 100% Read More

Helpful

(3)

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Nutritional Information

Chef John's Cashew Chicken

Servings Per Recipe: 2
Calories: 539

% Daily Value *

protein: 67 %

carbohydrates: 10 %

dietary fiber: 8 %

sugars:

fat: 51 %

saturated fat: 29 %

cholesterol: 24 %

vitamin a iu: 24 %

niacin equivalents: 152 %

vitamin b6: 51 %

vitamin c: 80 %

folate: 11 %

calcium: 5 %

iron: 20 %

magnesium: 47 %

potassium: 19 %

sodium: 33 %

thiamin: 18 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.