Chef John's Cashew Chicken Recipe

I changed the recipe only a little after reading other reviews about the "spiciness." I ommitted the fresh hot red chile pepper. I exchanged the 2 teas. Asian Chile pepper with Sriracha Hot Chile sauce (maybe same thing). I exchanged the 1 TBLS. Ketchup with Mae Ploy Sweet Chilli Sauce. Served it with Jasmine Rice. My husband and son loved it.

This is an easy and delicious recipe. I made several changes after reading reviews, experimenting with some Asian flavors, and because I need vegetables in my life. I prepped carrots, red bell, onion, shiitake mushrooms, minced the garlic and ginger (adding a little more since there were more ingredients) and seasoned with salt, pepper, and red pepper flakes. I also left out the red chili. I doubled the sauce recipe but added a teaspoon of Chinese hot mustard, a tablespoon of hoisin sauce, only 2 T of vinegar, and juice of one lemon. I had already made chicken thighs in a basil and lemon marinade, took the skin off and chopped in 1 inch pieces. I did a combo of olive oil and sesame oil to sauté all the veggies in, added the chicken and some frozen peas until warm, then added the sauce. Combined that with cauliflower rice. I didn’t add the cashews until I’d served up a portion and they were the perfect texture. I’ll leave them out until ready to eat the next serving so they don’t get soggy. I didn’t add the cilantro because the chicken already had the basil, but in the future would probably add that or a little Thai basil to give it that extra freshness.

Wow, what a fabulous recipe! This is going into our "Top 25" recipes at my house. I used a rotisserie chicken. Since I'm not a "heat girl", I omitted the hot red chili pepper. I Microplaned my ginger so it was really finely grated into the dish. I used Sriracha Sauce instead of sambal oelek since that's what I had in the fridge (doesn't EVERYONE have Sriracha sauce in their fridge, lol!!) I added a tbsp of toasted sesame oil to give it a bit more nutty flavor. Added 2 tsps of Sweet Thai Chili Sauce, too, to compliment with the brown sugar. And, I topped it with some sliced green onions. OMG it was out of this world. It really did only take 15-20 mins from prep to table. Only bummer is, there are no leftovers because my hubby just ate the rest of it for a huge second helping!

Another amazing recipe from Chef John! We switched out the chicken with pan fried tofu, cut into strips fried 4 sides and then cubed it. Flavour was perfect. Will be making this one again

I read the reviews and took the advice of less vinegar - which was a great suggestion, I could have done even less - I did half. I also didn’t do the chilies and did Sriracha in place of the hot sauce. It was reaaaally yummy! I did half chicken and half shrimp because of dietary preferences and everyone loved it with the white basmati rice. Went well with Pinot Grigio :)

I added some red pepper and snap peas. We used cauliflower rice instead of regular rice for a more healthy option.

Very delicious way to use up leftover chicken! I made as written except I used galangal instead of ginger since I ran out. I found the spice level to be just right and the husband requested it even hotter next time. This came together very quickly in my wok and once you prep the ingredients it is a cinch. I look forward to experimenting with flavors and peppers. Thanks, Chef John!

I used 3 sliced jalapeño peppers instead of the chile pepper. For the chicken I seasoned diced chicken breasts with salt and pepper and sautéed in oil until no longer pink. I removed the chicken from the pan and then sautéed the jalapeños and ginger in the same oil. I would use this recipe again. Thanks!

Made this today. Wanted to note that I didn't have a lemon, so I used juice from half of an orange and omitted the brown sugar cause the orange was already sweet and it came out great!

I loved, loved this sauce and I've made other variations of homemade stir fry sauces before. I didn't have the red chile pepper so substituted it for the jalapeno in my refrigerator. I used sriracha chili sauce and peanuts instead of cashews (but I used more than half more than the recipe called for because we love that). Oh, and since I had a partially used container of chicken broth in the refrigerator I used that liquid instead of the water. I've never used lemon juice and ketchup in my stir fry sauces before, but it definitely worked. This is my favorite stir fry sauce ever! I would guess that if you want it less spicy, cut back on the sriracha (or whatever chili sauce you use) and add a bit more brown sugar. And I used the two leftover grilled chicken breasts from last night's pasta dinner! Score!

Another winner from Chef John! I followed the recipe as written and it turned out beautifully. My family likes things spicier than I do so I had extra chili crunch & Thai chili pepper sauce on the table. That’s what I used instead of sambal oelek since that is what my grocery store had available. Delicious & easy to make.

The flavor wasn’t exactly what we wanted in a cashew chicken recipe but it was a nice way to use up leftovers. Will keep looking for a cc recipe.

In his video, Chef John says this isn't meant to be a culinary masterpiece, and it isn't, but it is a solid, quick dinner. Use the chili sauce to taste. I used about half and that was still a decent tingle. I also skipped the fresh chili pepper - we're wimps. I would make this again if when there is leftover chicken to use up.

Recipe was great! I also added half a sweet red pepper just to have more flavor. I also grated the garlic and ginger and added more soy sauce at the end for our preference. I will definitely make this again as my husband enjoyed it also.

Was a perfect recipe for leftover rotisserie chicken. Added a dash of sesame oil, and went light on the chilies, allowing diners to add chilie to their own taste. Will definitely make again.

Made it and felt like a culinary genius.

I can’t stop thinking about it!

I did not have any hot peppers on hand, used a bit more chili sauce for some additional spice. Used Aldi brand salt & pepper cashews. Turned out great and pretty easy for a week night meal.

I loved it as is, all what I did is reduce the chile amount and adding red bell pepper, and the flavors came great, served with egg noodles, will make it again definitely

Lowkey the easiest way to feel like a chef.