How to Make Cashew Chicken

Ingredients

Contains: wheat, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Season the chicken pieces lightly with salt and black pepper.

2. In a bowl, whisk the cornstarch into the cold water until smooth, then stir in the lemon juice, rice vinegar, ketchup, soy sauce, brown sugar and chile pepper sauce. Set aside.

3. Heat the vegetable oil in a large skillet or wok over medium-high heat.

4. Add the ginger slices and garlic and stir-fry for about 30 seconds until fragrant.

5. Add the sliced fresh red chile and stir for another 30 seconds.

6. Add the chicken and stir-fry for 3 to 4 minutes, until heated through to 165°F (74°C) in the thickest part. Remove and discard the ginger slices.

7. Stir the sauce mixture well, pour it into the pan and cook for 1 to 2 minutes, stirring, until thickened and glossy.

8. Stir in the dry-roasted cashews and toss to coat.

9. Scatter the chopped cilantro over the top and serve hot.