Cashew Chicken

I finally had all the ingredients on hand to make the Chicken and Cashew recipe Alice posted a few weeks ago. Cashew chicken is my go to Chinese takeout dinner. I always ask for it spicy and with extra spice on the side (I love spicy!) So knowing that you may not want to use quite as much red pepper as I did. I n an attempt to cook healthier I never cook with oil I just use a quick spray of pam instead.
Cashew Chicken
Recipe adapted from Alice who adapted it from Epicurious
Ingredients:

• 1 bunch scallions, separating white and green parts
• 1 pound skinless boneless chicken breasts
• 1/2 teaspoon salt
• 1/4 tsp black pepper
• 1 green bell pepper, chopped
• 10 baby carrots, chopped
• 4 garlic cloves, finely chopped
• 2 tsp dried hot red-pepper flakes
• 3/4 cup reduced-sodium chicken broth
• 1 1/2 tbs soy sauce
• 1 1/2 tsp cornstarch
• 1 tsp sugar
• 1/2 cup salted roasted whole cashews

Chop scallions, separating white and green parts.
 
Pat chicken dry, then cut into 3/4-inch pieces and toss with salt, pepper, and 1/2 tsp red pepper flakes. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Spray pan, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate.

Add bell pepper, carrots, garlic, 1 tsp 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 1/2 tsp red pepper flakes, and chicken along with any juices accumulated on plate.

If you like it extra hot add my go to condiment, sirachi, when you add back the chicken.

H doesn’t particularly like green peppers so you can see most of them end up in my bowl.