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October 22, 2008

Chicken and Cashew Stir-Fry

Filed under: Chicken, Chinese, Main Dish, Vegetables — Tags: , — bettylou79 @ 10:24 am

I haven’t blogged for a few days. I promise I have been cooking and baking but it just hasn’t been that exciting or they are recipes that you’ve already seen on here.

I found this recipe in one of my old Gourmet magazines when I was going through and ripping out recipes. This one caught my eye and I decided to make it sooner rather than later. I was talking with my husband tonight about how I tend to make a lot of Asian inspired meals. I think that is because the ingredients are so fresh yet so simple and the recipes are usually relatively fast after the preparation. I also love that most of the recipes pair so nicely with rice which is also easy to prepare. On to the recipe!

Ingredients

1 bunch scallions
1 pound skinless boneless chicken thighs
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

Preparation

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 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.

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