Recipe by 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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grilled skinless, boneless chicken breasts, cut into 1-inch pieces
salt and ground black pepper to taste
1 1/2 tablespoons
soy sauce, or more to taste
packed brown sugar
Asian chile pepper sauce (such as sambal oelek)
fresh hot red chile pepper, sliced
thin slices fresh ginger root
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.
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.
It wasn't bad, but I won't be making it again.
Chicken Teriyaki is better recipe.
It smelled much better than it tasted. I did forget about adding the garlic (oops) but did add some garlic powder at the end. Thought that was why it wasn't great. I'm not a fan of cilantro and it had a huge presence in this dish. Overall, it wasn't terrible persay, but I wouldn't make it again. The flavors just didn't do it for me or my family.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Cashew Chicken
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 296
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