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Chicken & Cashew Stir-Fry

Close-up photo of Chicken & Cashew Stir Fry

Chicken & Cashew Stir Fry

  • 1 bunch scallion
  • 1 lb boneless skinless chicken thighs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 Tbsp vegetable oil
  • 1 red bell pepper, chopped
  • 4 garlic cloves, finely chopped
  • 1 1/2 Tbsp finely chopped peeled fresh ginger
  • 1/4 tsp 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 Sunnyland Toasted Salted Cashews

Directions:

  1. Chop scallions, separating white and green parts.
  2. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper.
  3. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately.
  4. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes.
  5. 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.
  6. 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.
  7. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

Chicken Cashew Stir Fry

Elevate your chicken stir fry with Sunnyland's Toasted and Salted Cashews.

Recipe Picture by food.com

Tags: Main Dishes

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