- 1 cup salted, roasted cashews, divided
- 5 tablespoons unsalted butter, divided
- 4 teaspoons sambal oelek, divided
- Kosher salt
- 1 pound boneless, skinless chicken thighs, cut into ½-inch pieces
- 1 large onion, chopped
- Freshly ground black pepper
- 2 tablespoons finely minced ginger
- 1 tablespoon all-purpose flour
- 2 cups milk
- Coarsely chop ½ cup cashews. Melt 1 Tbsp. butter in a large pot over medium heat. Cook chopped cashews and 1 tsp. sambal oelek, stirring occasionally, until nuts begin to toast (yes, you’re double-toasting them), 3–5 minutes. Scrape into a small bowl, season with salt, and set aside.
- Melt 2 Tbsp. butter in same pot over medium-high heat. Cook half of chicken, stirring occasionally, until just beginning to brown, about 3 minutes. Using a slotted spoon, transfer chicken to a small bowl. Repeat with remaining chicken and 2 Tbsp. butter.
- Cook onion in same pot, stirring occasionally, until translucent and just tender, 5–8 minutes; season with salt and pepper. Add ginger and remaining 3 tsp. sambal oelek and cook, stirring occasionally, until most of the liquid has evaporated, about 3 minutes. Return chicken and any accumulated juices to pot. Stir in flour to coat and cook until warmed through, about 1 minute. Add milk and remaining ½ cup cashews; gently simmer, adding milk to thin if needed, until sauce is the consistency of heavy cream and chicken is cooked through, about 10 minutes. Season with salt and pepper, then stir in vinegar.
- Serve with rice and top with reserved cashews.