Chef John's Cashew Chicken

Leftover grilled chicken breasts get a second life as the star of an easy, fast version of cashew chicken inspired by Chinese recipes.

Season chicken cubes with salt and black pepper. Mix cornstarch and water in a bowl until smooth; whisk in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce...


Ingredients

  • 2 grilled skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 1 lemon, juiced
  • 1 1/2 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
  • 1/2 cup dry-roasted cashews
  • 2 cloves garlic, sliced
  • 1/4 cup chopped cilantro

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