Monday, June 12, 2017

Love in your SKILLET!

The reason why I love stir-fry's so much is because you can make them in so many different ways. You can add tons of veggies and healthy proteins. You can also play around with your spices!

Chicken and Cashew Stir-Fry

1 bunch scallion
1 lb boneless skinless 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 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 whole roasted salted 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.

Recipe courtesy of:

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