Yes, I’m at it again, making food that’s not trying to be Asian, yet looks close enough to upset people anyway. I can’t do anything about that, and won't be dissuaded from using sweet, rich cashews, and a spicy, sweet and sour sauce to disappear some leftover, grilled chicken just because some people will get annoyed.
Sure, there are a hundred ways to make it “better” or more “authentic,” but on a weeknight after a long day at work, with your show coming on in 20 minutes, none of that matters. This isn't about what you think when you taste it; it’s about what you don’t think. And what you don’t think is, “this is leftover chicken.”
Having said all that, I would be shocked and amazed if you didn’t tweak this to your own personal tastes. It really is a versatile recipe, and one I hope you try soon. Now, get out there and grill too much chicken, and as always, enjoy!
Ingredients for 2 large portions:
2 tbsp vegetable oil
2 tbsp vegetable oil
6-8 thin slices of fresh ginger root
1 hot red chili pepper, sliced
1/2 cup dry roasted cashews
2 cloves garlic, sliced
1 to 1 1/2 pound cooked chicken breast (about 2-3 breasts), cut into 1-inch cubes
For the sauce:
1/2 cup cold water or chicken broth, more as needed
1 tbsp cornstarch
1 tbsp ketchup
1 1/2 tbsp rice vinegar
1 tbsp soy sauce, more as needed
2 tsp sambal (hot ground chili sauce)
1 packed tbsp brown sugar
juice of one lemon