Chef John's Cashew Chicken Stir-Fry

1. 1

   Season the chicken cubes with salt and black pepper.

2. 2

   In a bowl, mix water and cornstarch until smooth; whisk in the lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce, stirring until the brown sugar dissolves and the cornstarch is lump-free.

3. 3

   Set a heavy skillet over medium-high heat and add the vegetable oil. Add the slices of red chile and ginger to the hot oil. Cook, stirring often, until the oil is infused, about 2 minutes. Stir in the cashews and garlic; cook until the cashews are lightly golden brown, about 2 minutes more.

4. 4

   Lightly toss the seasoned chicken cubes with the cashew mixture in the skillet until combined, about 30 seconds. Reduce the heat to medium-low and pour the cornstarch mixture into the skillet. Stir constantly until the sauce thickens, about 30 seconds. If it is too thick, add a splash of water. Simmer 2 more minutes to heat the chicken through.

5. 5

   Adjust the salt, black pepper, soy sauce, and chile pepper sauce to taste. Stir in the cilantro just until wilted, about 15 seconds.

• Calories 745.14 kcal High
• Protein 61.37 g Good Source
• Carbs 50.86 g Moderate
• Total Fat 34.07 g High
• Saturated Fat 5.36 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 141.27 mg High
• Sodium 709.53 mg High
• Fiber 5.31 g Moderate
• Sugar 14.44 g High
• Added Sugar 5.31 g Moderate
• Calcium 56.22 mg Low Source
• Iron 3.94 mg Good Source
• Potassium 450.89 mg Low Source
• Vitamin A 52.94 mcg_rae Low Source
• Vitamin C 6.4 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tree Nuts 🌰
• Soy 🌱
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄