Chicken and Cashew Stir-Fry

Ingredients

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

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