Makes 4 servings
Ingredients:
1 bunch green onions
1 pound skinless boneless chicken thighs or breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
2 cups bell pepper (red, green, yellow, orange…), cut into thin strips
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 chicken broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
½ cup salted roasted whole cashews
Cooked rice noodles, for serving
Instructions:
- Chop green 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 over medium-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 bowl with a slotted spoon, cover to keep warm.
- Add bell pepper strips, garlic, ginger, red-pepper flakes, and green onion 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, onion greens, and chicken along with any juices accumulated in bowl.
- For extra heat, serve with Sriracha sauce. Fish sauce (nam pla or nuoc nam) can be used in place of the soy sauce.