Chef John's Cashew Chicken

5 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Chef John
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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Adjust Servings

Original recipe yields 2 large portions



  1. Season chicken cubes with salt and black pepper.
  2. Mix cornstarch and water 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.
  3. Place a heavy skillet over medium-high heat; pour in vegetable oil. Add slices of red chili 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.
  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 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.

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Reviews (5)

Rate This Recipe
Pili Pili

Pili Pili

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.

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Amount Per Serving (2 total)

  • Calories
  • 539 cal
  • 27%
  • Fat
  • 32.9 g
  • 51%
  • Carbs
  • 30.4 g
  • 10%
  • Protein
  • 33.5 g
  • 67%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 1023 mg
  • 41%

Based on a 2,000 calorie diet



previous recipe:

Chef John's Caramel Chicken


next recipe:

Chef John's Chicken French