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!
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.