Thai Chicken with Cashews
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 bunch scallions1 lb. boneless, skinless chicken thighs½ tsp. salt¼ tsp. pepper3 tbsp. vegetable oil1 red bell pepper, chopped4 garlic cloves, finely chopped1 ½ tbsp. finely chopped peeled fresh ginger (or 1 ½ tsp. dried)¼ tsp. roasted red pepper flakes¾ cup reduced-sodium chicken broth1 ½ tbsp. soy sauce1 ½ tsp. cornstarch1 tsp. sugar½ cup salted roasted whole cashewscooked white or brown rice for serving
Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ -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 the mixture into the vegetables in the 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. Serve with rice.
Number of Servings: 4
Recipe submitted by SparkPeople user MEGABEAN002.
Stir together broth, soy sauce, cornstarch and sugar, then stir the mixture into the vegetables in the 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. Serve with rice.
Number of Servings: 4
Recipe submitted by SparkPeople user MEGABEAN002.
Nutritional Info Amount Per Serving
- Calories: 307.7
- Total Fat: 19.9 g
- Cholesterol: 14.3 mg
- Sodium: 1,223.0 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 3.1 g
- Protein: 9.6 g
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