CHICKEN AND CASHEW STIR-FRY

Chicken and Cashew Stir-Fry image

Provided by Annacia * @Annacia

Number Of Ingredients 14

1 bunch(es) scallions
1 pound(s) boneless skinless chicken thighs
1/2 teaspoon(s) salt
1/4 teaspoon(s) black pepper
3 tablespoon(s) vegetable oil
1 - red bell pepper, chopped
4 - garlic cloves, finely chopped
1 1/2 tablespoon(s) finely chopped peeled fresh ginger
1/4 teaspoon(s) hot red pepper flakes
3/4 cup(s) reduced-sodium chicken broth
1 1/2 tablespoon(s) soy sauce
1 1/2 teaspoon(s) cornstarch
1 teaspoon(s) sugar
1/2 cup(s) whole roasted salted cashews

Steps:

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.
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.

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