Stir-fry is generally not my thing.  Half the battle is in the fact that I find rice utterly boring to eat.  The other half of the battle might be that Nate is not a big fan of soy sauce.  If we're going to willingly eat stir-fry, it almost always involves noodles instead of rice.  And the good crunch of a nut is added incentive.

 

I don't even generally eat red peppers and yet this caught my interest.  I guess those cashews got to me and then I imagined how delicious a touch of cilantro would make this. 

 

It did make it delicious.  So delicious that I found myself shoveling red peppers into my mouth in great quantities.

 

IMG_6241

 

Chicken and Cashew Stir-Fry

Originally from Gourmet, May 2007

 

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

3 tablespoons cilantro, chopped (my addition)


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.  Sprinkle cilantro over top.

 

Can be served over rice or noodles.

Comments   

0 #4 thisnomad 2011-01-23 09:39
Be still my heart. Kelley ate red peppers. Is the world still turning?
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0 #3 Kel 2011-01-20 16:17
Just never have. It's what has kept Nate & I together all these years :) A no-rice household! We seriously buy about one bag a year and it lasts just fine. Paella might be one of the only times I get excited about rice.
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0 #2 elisabeth 2011-01-19 16:24
how do you not LOVE rice? brown rice, wild rice, flied lice! at q'mas, with some lentils, some aji q'mon!
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0 #1 Junglewife 2011-01-17 13:22
Yum - I am going to have to try this... although we will probably serve it over rice, with soy sauce :-)
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