Chicken And Cashew Stir-Fry (Using Thighs)

Chicken And Cashew Stir-Fry

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

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. 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.

Makes 4 servings.

Gourmet


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