Chef John's Cashew Chicken

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 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 539 kcal
  • 27%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 829 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 17
  1. 25 Ratings

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Most helpful positive review

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

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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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...

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...

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...

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

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.

My family loves this dinner and it's so easy to make! The first time I made it I followed the instructions exactly, but not I vary it a little each time. I sometimes add some veggies and or rice...

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

Chef John you continue to rock my kitchen!! Reduced the hot pepper so that I could get everyone to eat it! It was great! ;-)

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...

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