Rex's Recipes: Chicken and Cashew Stir-Fry

Brent texted me from the office to ask what he should cook for dinner tonight at the Manor...he was interested in a chicken dish, and I had just the one. Instead of texting Brent, I decided to share it with all of you. I've also posted it to our lonely and neglected Rex's Recipes blog.

Serves 4 (though Rex and the girls and I all wanted more)
Active time: 20 minutes
Start to finish: 25 minutes

Ingredients:

• 1 bunch scallions


• 1 pound skinless boneless chicken thighs (I suspect Rex prefers breasts, what man doesn't?)


• 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

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 non-stick) 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, 4-5 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.