It’s a clever way to use leftover grilled chicken (which adds a smoky depth) but works with freshly cooked chicken too.
The sauce is balanced: tangy (from vinegar and lemon), sweet (from sugar), savory (soy sauce), and a bit spicy (chile sauce)
Cashews bring crunch and richness, making each bite satisfying.
It comes together in about 30 minutes with minimal fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked or grilled boneless skinless chicken (cut into 1‑inch cubes)
Salt & freshly ground black pepper
Cold water
Cornstarch
Lemon juice
Rice vinegar
Ketchup
Soy sauce
Brown sugar
Asian chile pepper sauce (such as sambal oelek)
Vegetable oil
Fresh red chile pepper, sliced
Fresh ginger root, thinly sliced
Dry-roasted cashews
Garlic, sliced
Fresh cilantro, chopped
Directions
Season the chicken cubes with salt and pepper.
In a small bowl, whisk together water and cornstarch until smooth. Then stir in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce until the mixture is uniform and sugar is dissolved.
Heat a heavy skillet over medium‑high heat and add the vegetable oil. Add slices of red chile and ginger to the oil. Cook, stirring, until the oil is fragrant and infused — about 2 minutes.
Add the cashews and garlic to the skillet, and cook until the cashews are lightly golden and the garlic is fragrant (about another 2 minutes)
Toss in the seasoned chicken cubes briefly to coat in the oil and aromatics (about 30 seconds)
Lower the heat to medium‑low, pour in the cornstarch‑sauce mixture, and stir constantly until the sauce thickens (about 30 seconds). If the sauce becomes too thick, add a splash of water to adjust consistency.
Simmer for 2 more minutes to ensure the chicken is hot and flavors meld.
Taste and adjust seasoning (salt, soy sauce, chile sauce) to your preference.
Stir in cilantro just until it wilts (a few seconds).
Serve immediately, ideally over hot steamed rice.
Servings and timing
Servings: 2 (original recipe)
Prep time: ~20 minutes
Cook time: ~10 minutes
Total time: ~30 minutes
Variations
Use fresh chicken: If you don’t have leftover grilled chicken, cook fresh chicken pieces (sear or grill) first, then follow the sauce steps.
Add vegetables: Stir in bell peppers, snap peas, or broccoli in step 5 for more color and nutrition.
Adjust spice: Increase or decrease the chile pepper sauce to tailor the heat level.
Nut alternatives: Substitute cashews with almonds or peanuts if desired (though flavor and texture will change).
Citrus twist: Add a bit of orange juice alongside lemon to mellow the tang.
Gluten-free: Use tamari or a gluten‑free soy sauce and ensure ketchup used is gluten-free.
Storage/Reheating
Refrigerator: Store in an airtight container for up to 2–3 days.
Reheat: Warm gently in a skillet over low heat, adding a splash of water or broth to revive the sauce.
Freezing: Not ideal—the texture of the sauce and cashews may degrade after thawing.
FAQs
Can I skip grilling the chicken ahead of time?
Yes. You can cook fresh chicken cubes by searing or stir-frying them before adding them to the sauce.
Is the sauce very sweet?
It has sweetness from brown sugar and ketchup, but balanced by tangy vinegar and lemon. You can reduce the sugar if preferred.
What if I don’t have cashews?
You can omit them or swap for another nut, though it won’t have the same creamy crunch.
Can I make this spicier?
Definitely. Add more chile pepper sauce or slice in extra fresh chiles.
What if the sauce is too thick?
Stir in a little cold water or broth until you reach your desired consistency.
Can I make this vegetarian?
Yes. Replace chicken with tofu or a meat substitute and use veggie broth where needed.
Do I need to chop the cilantro finely?
No — coarse chop is fine. You want it to wilt into the dish for flavor and color.
Why use ketchup in the sauce?
Ketchup adds tomato, acidity, and a hint of sweetness in one ingredient—a simple shortcut.
How do I ensure the cashews stay crunchy?
Add them early as in the recipe, but avoid overcooking. If they soften, you can toast extra separately and sprinkle on top just before serving.
What should I serve this with?
It pairs excellently with steamed white rice, jasmine rice, brown rice, or even noodles.
Conclusion
Chef John’s Cashew Chicken is a smart, fast, and tasty dish that turns simple cooked chicken into something bold and satisfying. The mix of tang, sweet, richness from cashews, and aromatic elements (ginger, garlic, chile) makes it a dish that tastes much more elaborate than it is to prepare. Serve it over rice, add vegetables if you like, and enjoy a homemade stir-fry that’s ready in about half an hour.
Chef John’s Cashew Chicken is a quick stir-style dish that transforms leftover or freshly cooked chicken into a flavorful meal with a tangy-sweet sauce, crunchy cashews, and aromatic ginger, garlic, and chiles. Perfect with rice and ready in 30 minutes.
Author:Catherine
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:2 servings
Category:Main Dish
Method:Stovetop
Cuisine:Asian-Inspired
Diet:Gluten Free
Ingredients
2 cups cooked or grilled boneless, skinless chicken, cut into 1-inch cubes
Salt & freshly ground black pepper, to taste
1/2 cup cold water
1 tbsp cornstarch
2 tbsp lemon juice
1 tbsp rice vinegar
2 tbsp ketchup
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp brown sugar
1–2 tsp Asian chile pepper sauce (such as sambal oelek, adjust to taste)
2 tbsp vegetable oil
1 fresh red chile pepper, sliced
1 tbsp fresh ginger root, thinly sliced
1/2 cup dry-roasted cashews
3 cloves garlic, sliced
2 tbsp fresh cilantro, chopped
Instructions
Season chicken cubes with salt and pepper.
In a small bowl, whisk water and cornstarch until smooth. Stir in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce until sugar dissolves.
Heat a skillet over medium-high heat. Add vegetable oil, red chile slices, and ginger. Cook about 2 minutes until fragrant.
Add cashews and garlic, cooking another 2 minutes until cashews are lightly golden and garlic is fragrant.
Toss in chicken briefly to coat with aromatics, about 30 seconds.
Reduce heat to medium-low. Pour in sauce mixture and stir constantly until it thickens, about 30 seconds. Add a splash of water if too thick.
Simmer for 2 minutes to heat chicken through and meld flavors.
Taste and adjust seasoning. Stir in cilantro just until wilted.
Serve immediately over steamed rice.
Notes
Use freshly cooked chicken if you don’t have leftovers.Add vegetables such as bell peppers, snap peas, or broccoli for extra nutrition.Adjust spice level by increasing or reducing chile pepper sauce.Cashews can be swapped for peanuts or almonds, though flavor will differ.For a citrusy twist, add a splash of orange juice with the lemon.
