I’m going to keep this entry short and sweet, since I am a little behind on blogging. We actually had this Chicken and Cashew Stir-Fry last week. Or was it the week before? The days are starting to run together…
I first saw this recipe on Liz’s Cooking Blog and starred it to make (one of the 85 kajillion starred items in my reader). I am a sucker for anything with cashews and this looked simple and easy, but tasty. Guess what? It was.
This was a flavorful, healthy, easy weeknight meal and I’m sure it will become a staple (as much of a staple as something can be, for someone always trying new things).
Chicken and Cashew Stir Fry
Adapted from Gourmet
1 lb. boneless/skinless chicken thighs or breasts, or a combination
1.5 Tbsp. canola oil
1 bunch scallions
2 red bell peppers, sliced
5 cloves garlic, minced
1.5 Tbsp. peeled and minced fresh ginger
1 cup chicken broth
2 Tbsp. low sodium soy sauce
2 tsp. cornstarch
1 tsp. sugar
1/2 cup roasted cashews
Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch 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.
Slice scallions, separating white and green parts. Add bell pepper, garlic, ginger, red pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender but have a slight bite in the center, about 3-4 minutes.
In a medium bowl, whisk together the broth, soy sauce, cornstarch, and sugar. 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.