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Posted by on July 28, 2018
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Chicken and Cashew Stir-Fry
Ingredients

1 bunch scallions
1 lb. skinless boneless chicken thighs
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ tablespoons finely chopped peeled fresh ginger
¼ teaspoon dried hot red-pepper flakes
¾ cup reduced-sodium chicken broth
1 ½ tablespoons soy sauce
1 ½ teaspoons cornstarch
1 teaspoon sugar
½ cup 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 or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. 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 minutes.
2. 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 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

Prep
• Active: 20 Minutes
• Total Time: 25 Minutes

Source: Epicurious (4 servings)

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