Ingredients
2chicken breasts,skinless boneless, grilled, cut into 1-inch pieces
salt and ground black pepper,to taste
1tbspcornstarch
½cupcold water
1lemon,juiced
1½tbsprice vinegar
1tbspketchup
1tbspsoy sauce,or more to taste
1tbspbrown sugar,packed
2tspAsian chile pepper sauce,such as sambal oelek
2tbspvegetable oil
1fresh hot red chile pepper,sliced
6fresh ginger root,thin slices
½cupdry roasted cashews
2clovesgarlic,sliced
¼cupcilantro,chopped
Preparation
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 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 chili and ginger to the hot oil. Cook, stirring often, for 2 minutes until oil is flavored.
Stir in cashews and garlic; cook for about 2 minutes more until cashews are lightly golden brown.
Lightly toss seasoned chicken cubes with cashew mixture in skillet and cook for about 30 seconds until combined. Turn heat down to medium-low and pour cornstarch mixture into skillet.
Stir cashew chicken constantly for about 30 seconds until sauce has thickened. 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 and cook for about 15 seconds just until wilted.
Serve and enjoy.
