Chicken and Cashew Stir-Fry

This is from Gourmet magazine (May 2007). It’s easy, quick, delicious and gourmet!


1 bunch scallions
1 lb skinless boneless chicken thighs (I use chicken breasts)
½ tsp salt
¼ tsp pepper
3 Tbs vegetable oil (I use canola or olive oil)
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ Tbs finely chopped, peeled fresh ginger
¼ tsp dried hot red-pepper flakes
¾ cup chicken broth
1 ½ Tbs soy sauce
1 ½ tsp cornstarch
1 tsp sugar
½ cup salt roasted whole cashews

Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ 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, 5-6 minutes.
Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1-2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.
I serve with rice.