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:

  1. Chop green onions, separating white and green parts.
  2. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper.
  3. Heat a wok or 12-inch heavy skillet over medium-high heat until a drop of water evaporates immediately.
  4. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes.
  5. Transfer to a bowl with a slotted spoon, cover to keep warm.
  6. 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.
  7. 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.
  8. Stir in cashews, onion greens, and chicken along with any juices accumulated in bowl.
  9. For extra heat, serve with Sriracha sauce. Fish sauce (nam pla or nuoc nam) can be used in place of the soy sauce.