Community Pick
Chicken and Cashew Stir-Fry
photo by LifeIsGood
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 bunch scallion
- 1 lb boneless skinless 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 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 whole roasted salted 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 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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Reviews
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Excellent stirfry and also very easy to prepare. I prepped all of the ingredients beforehand, and then the actual cooking time was speedy quick. The sauce is plentiful and very tasty...just a hint of sweetness and spice. I might omit the sugar next time because I think the sauce would still be delicious. There is a lot of sauce so I recommend serving this strifry atop rice. Also, as a personal preference, I am going to halve the amount of ginger next time. Using chicken thighs kept the chicken nice and tender (doesn't have the tendency to dry out like chicken breasts). Thank you for a yummy, easy recipe! P.S. I had made some steamed broccoli as a side dish and decided to toss it into the stirfry. It was great!
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More like a 4 1/2. Easy and quick go-to meal on a busy night, and it's transformed into almost a new dish simply by changing the vegetables. I did find it to be just a tad too salty for my tastes, so using low-sodium soy is a good option here. <br/><br/>Unfortunately I didn't have any fresh ginger on hand when I made this, so I used powdered -- on step 5 when the ginger goes in with the vegetables, I also threw in 1/8 cup of water and partially covered the pan. The water rehydrated the ginger and steamed the vegetables at the same time, and it was great in a pinch. (Note: I steamed the veggies for only 3 minutes, and then I uncovered the pan.)<br/><br/>Great meal. Will definitely make again.
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Tweaks
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Very delicious flavor! I prepped everything before hand because once you start, the process is very quick. I added broccoli as well when I put the peppers, ginger, etc. in. As well I didn't have fresh ginger so I used ground ginger instead. I served it over rice which was good, but will make more of the sauce next time. Overall great recipe and will definitely make again!
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Extremely good, served it to our house-guests last night, they are not accustomed to stir-fries and were pleasantly surprised! I added extra veg .. I had baby corn and snow peas, so added them in, and used a green bell-pepper, didn't have a red one. The spice is just right, pleasantly hot, and the chicken was very tender. I served this over egg noodles, and we enjoyed an excellent supper. Oh! I used sesame oil instead of the vegetable oil! Very nice, Annacia, thank you!