Chef John's Cashew Chicken
Ingredients
- 2 grilled skinless, boneless chicken breasts, cut into 1-inch pieces
- 1 pinch salt and ground black pepper to taste
- ½ cup cold water
- 1 tablespoon cornstarch
- 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
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Instructions
- Season chicken cubes with salt and black pepper.
- 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.
- 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.
- 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.
- Adjust levels of salt, black pepper, soy sauce, and chile pepper sauce to taste. Stir in cilantro just until wilted, about 15 seconds.
Source
Original recipe: View Original