Chinese - Chinese Chicken And Cashew Stir Fry

Photo by Bill C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    bunch scallion - just use the white ends and save the greens for something else

  • 1

    lb boneless skinless chicken breasts

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 3

    tablespoons vegetable oil

  • 1

    red and 1 green bell pepper, chopped

  • 4

    garlic cloves, finely chopped

  • 1 1/2

    tablespoons finely chopped peeled fresh ginger

  • 1/4

    teaspoon hot red pepper flakes

  • 3/4

    cup chicken broth

  • 1 1/2

    tablespoons soy sauce

  • 1 1/2

    teaspoons cornstarch

  • 1

    teaspoon sugar

  • 1/2

    cup whole roasted cashews

Directions

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 peppers, 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

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