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Chicken and Cashew Stir-Fry: Difference between revisions
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→Method
(Created page with '==Summary== ===Yield=== Serves 4 ==Ingredients== * 1 bunch scallions * 1 lb skinless boneless chicken thighs * 1/2 teaspoon salt * 1/4 teaspoon black pepper * 3 T vegetable oil…') |
(→Method) |
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spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion | 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 min. | whites to wok and stir-fry until peppers are just tender, 5 to 6 min. | ||
# Stir together broth, soy sauce, cornstarch, and sugar, then stir into | # Stir together broth, soy sauce, cornstarch, and sugar, then stir into | ||
vegetables in wok. Reduce heat and simmer, stirring occasionally, until | vegetables in wok. Reduce heat and simmer, stirring occasionally, until | ||
thickened, 1 to 2 min. Stir in cashews, scallion greens, and chicken | thickened, 1 to 2 min. Stir in cashews, scallion greens, and chicken | ||
along with any juices accumulated on plate. | along with any juices accumulated on plate. | ||