Chicken and Cashew Stir-Fry: Difference between revisions

# Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coast, then stir-fry chicken until golden in places and just cooked through, 4 to 5 min. 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 min.  

# Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 o 2 min. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.