Chicken and Cashew Stir-Fry

Chicken and Cashew Stir-Fry
Photo by Romulo Yanes

Ingredients

  • 1 ½ tablespoons soy sauce
  • ¾ cup reduced-sodium chicken broth
  • ½ cup salted roasted whole cashews
  • ¼ teaspoon dried hot red-pepper flakes
  • ¼ teaspoon black pepper
  • 1 ½ tablespoons fresh ginger
  • 1 bunch scallions
  • + 7 more ingredients
    • 1 ½ teaspoons cornstarch
    • 1 teaspoon sugar
    • ½ teaspoon salt
    • 4 garlic cloves
    • 1 red bell pepper
    • 3 tablespoons vegetable oil
    • 1 pound skinless boneless chicken thighs

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 chick...

View full recipe at Epicurious

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