Chicken And Cashew Stir-fry

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 bunch scallion
• 1 lb boneless skinless chicken thighs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons vegetable oil
• 1 red bell pepper, chopped
• 4 garlic cloves, finely chopped
• 1 1/2 tablespoons finely chopped peeled fresh ginger
• 1/4 teaspoon hot red pepper flakes
• 3/4 cup reduced-sodium chicken broth
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons cornstarch
• 1 teaspoon sugar
• 1/2 cup whole roasted salted cashews

Recipe

• 1 chop scallions, separating and green parts.
• 2 pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper.
• 3 heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately.
• 4 add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes.
• 5 transfer to a plate with a slotted spoon. add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
• 6 stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes.
• 7 stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.