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Chicken and Cashew Stir Fry

Chicken and Cashew Stir Fry

4 servings
25 min 5 min prep
1 bunch scallions
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

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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