Serves 4 (though Rex and the girls and I all wanted more)
Active time: 20 minutes
Start to finish: 25 minutes
Ingredients:
Active time: 20 minutes
Start to finish: 25 minutes
Ingredients:
- 1 bunch scallions
- 1 pound skinless boneless chicken thighs (I suspect Rex prefers breasts, what man doesn't?)
- 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
Directions:
- 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 non-stick) 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, 4-5 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.
