Chicken and Cashew Stir-Fry: Difference between revisions
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(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…') |
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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. | ||
Revision as of 18:59, 7 August 2011
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.