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Chicken and Cashew Stir-Fry

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Chicken and Cashew Stir-Fry

Chicken and Cashew Stir-Fry

amanda

Equipment

  • - Cast Iron Skillet

  • - Electric Stir Fry Pan

  • - Non-Stick Spatula

  • - Wooden Spoon

  • - Cutting Board

  • - Chef's Knife

  • - Measuring Cups & Spoons

  • - Blender (for making marinades or sauces)

  • - Food Processor (useful for chopping nuts and vegetables)

  • - Slow Cooker (can be used to cook chicken in a flavorful broth)

Ingredients

  • 1 bunch scallions

  • 1 pound skinless boneless 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 dried 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 salted roasted whole cashews

Instructions

1

Instruction 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

Instruction 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.
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