Chicken and Cashew Stir-Fry
A delicious Asian-inspired stir-fry combining tender chicken thighs with crunchy cashews, colorful bell peppers, and aromatic ginger-garlic sauce. This quick and flavorful dish pairs perfectly with steamed rice.
Ingredients
- •1 bunch scallions
- •1 pound skinless boneless chicken thighs
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •3 tablespoons vegetable oil
- •1 whole red bell pepper
- •4 cloves garlic
- •1½ tablespoons fresh ginger
- •¼ teaspoon dried hot red-pepper flakes
- •¾ cup reduced-sodium chicken broth
- •1½ tablespoons soy sauce
- •1½ teaspoons cornstarch
- •1 teaspoon sugar
- •½ cup salted roasted whole cashews
Cooking Instructions
- 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.
10 min
- 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.
2 min
