Chicken and Cashew Stir-Fry

Ingredients for Chicken and Cashew Stir-Fry

• 1 bunch spring onions

• 450g skinless boneless chicken thighs

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 3 tablespoons vegetable oil

• 1 red pepper, chopped

• 4 garlic cloves, finely chopped

• 1 1/2 tablespoons finely chopped peeled fresh ginger

• 1/4 teaspoons dried hot red-pepper flakes

• 180ml reduced-sodium chicken broth

• 1 1/2 tablespoons soy sauce

• 1 1/2 teaspoons cornflour

• 1 cucchiaino di zucchero

• 100g salted roasted whole cashews

Chop spring onions, 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 pepper, garlic, ginger, red-pepper flakes, and spring onion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.

Stir together broth, soy sauce, cornflour, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, spring onion greens, and chicken along with any juices accumulated on plate.

Avvertenza

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