Monday, June 2, 2008

Chicken and Cashew Stir-Fry

Serves 4 (though Rex and the girls and I all wanted more)
Active time: 20 minutes
Start to finish: 25 minutes

  • 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


  • 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.