Chicken and Cashew Stir-Fry |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Yumm, chicken and cashews for dinner. 30 mins or less start to finish. Ingredients:
1 bunch scallion |
1 lb boneless skinless chicken thighs |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
3 tablespoons vegetable oil |
1 red bell pepper, chopped |
4 garlic cloves, finely chopped |
1 1/2 tablespoons finely chopped peeled fresh ginger |
1/4 teaspoon hot red pepper flakes |
3/4 cup reduced-sodium chicken broth |
1 1/2 tablespoons soy sauce |
1 1/2 teaspoons cornstarch |
1 teaspoon sugar |
1/2 cup whole roasted salted cashews |
Directions:
1. Chop scallions, separating white and green parts.
2. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper.
3. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately.
4. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes.
5. 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.
6. 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.
7. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.
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