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Chicken & Cashew Stir-Fry

Chicken & Cashew Stir-Fry
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  1. 1 bunch scallion
  2. 1 lb boneless skinless chicken thighs
  3. 1/2 tsp salt
  4. 1/4 tsp black pepper
  5. 3 Tbsp vegetable oil
  6. 1 red bell pepper, chopped
  7. 4 garlic cloves, finely chopped
  8. 1 1/2 Tbsp finely chopped peeled fresh ginger
  9. 1/4 tsp hot red pepper flakes
  10. 3/4 cup reduced-sodium chicken broth
  11. 1 1/2 tablespoons soy sauce
  12. 1 1/2 teaspoons cornstarch
  13. 1 teaspoon sugar
  14. 1/2 cup Sunnyland Toasted Salted Cashews
  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.
  1. Recipe Picture by
Sunnyland Farms