A perfect cashew chicken. Leftover grilled chicken get a second life as the star of an easy, fast version of a dish inspired by Chinese recipes.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
539 Calories
Recipe Instructions
Step 1
Season chicken cubes with salt and black pepper.
Step 2
Mix water and cornstarch 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 chile 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 the 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.
Step 5
Adjust levels of salt, black pepper, soy sauce, and chile pepper sauce to taste. Stir in cilantro just until wilted, about 15 seconds.
Ingredients
1 lemon, juiced
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 pinch salt and ground black pepper to taste
1 tablespoon packed brown sugar
2 cloves garlic, sliced
1 tablespoon ketchup
2 grilled skinless, boneless chicken breasts, cut into 1-inch pieces
1 tablespoon soy sauce, or more to taste
2 teaspoons Asian chile pepper sauce (such as sambal oelek)
