Active Time

　　20 min

　　Total Time

　　25 min

　　

Ingredients

Makes 4 servings

　　1 bunch scallions

　　1 pound skinless boneless 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 dried 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 salted roasted whole cashews

　　

Step 1

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.

　　

Step 2

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.