Chicken and Cashew Stir Fry

1 lb. skinless, boneless chicken thighs
1 cup diced sweet red peppers
1 cup sliced mushrooms
1 cup snow peas in the pod - trimmed
1 bunch scallions - chopped, whites and green separated
3 garlic cloves - finely chopped
1 T. fresh ginger root - finely chopped
3/4 cup low sodium chicken broth
1 tsp. corn starch
1.5 T. low sodium soy sauce
1 tsp. sugar
3 T. peanut oil (or vegetable oil)
1/2 cup roasted, salted whole cashews

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.

Serve over brown rice

Number of Servings: 4

Recipe submitted by SparkPeople user AMD218.