Chicken and Cashew Stir-Fry

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

1. 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.
2. 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.