Chicken and Cashew Stir-Fry - Revision history

Griscom: /* Method */

2011-08-07T19:00:39Z

Method

← Older revision		Revision as of 19:00, 7 August 2011
Line 22:		Line 22:
	==Method==		==Method==

	# Chop scallions, separating white and green parts. Pat chicken dry, then		# 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.
	cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok over		# 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.
	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 to 2 min. Stir in cashews, scallion greens, and chicken
	along with any juices accumulated on plate.

Griscom: /* Method */

2011-08-07T18:59:48Z

Method

← Older revision		Revision as of 18:59, 7 August 2011
Line 29:		Line 29:
	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.

Griscom: 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…'

2011-08-07T18:59:31Z

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…'

New page

==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
* 1 red bell pepper, chopped
* 4 garlic cloves, finely chopped
* 1 1/2 T finely chopped peeled fresh ginger
* 1/4 tsp dried hot red-pepper flakes
* 3/4 c. reduced-sodium chicken broth
* 1 1/2 T soy sauce
* 1 1/2 tsp cornstarch
* 1 tsp sugar
* 1/2 c. salted roasted whole cashews

==Method==

# 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 to 2 min. Stir in cashews, scallion greens, and chicken
along with any juices accumulated on plate.