Chicken And Cashew Stir-Fry
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
52
Spice
60
Sweetness
46
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 bunch
Scallions1 tsp
Salt1 tsp
Black Pepper3 tbsps
Vegetable Oil1.5 tbsps
Ginger (finely chopped peeled fresh)1.5 tbsps
Soy Sauce1.5 tsps
Cornstarch1 tsp
SugarDirections:
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
6
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
7
Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok
8
Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes
9
Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate
10
Chop scallions, separating white and green parts
11
Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper
12
Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately
13
Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes
14
Transfer to a plate with a slotted spoon
15
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
16
Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok
17
Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes
18
Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate