This is one of my favorite dishes as it’s very simple to make and yields incredible flavor. You can omit the cashews and even add another diced vegetable such broccoli with great results! You may use a wok, a large skillet or large sauce pan. You may serve with rice and/or in a lettuce leaf for presentation.
1 lb chicken tenders or breasts
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons vegetable oil
1 red pepper, roughly cut into small pieces
2 tablespoons fresh ginger, peeled and finely chopped
4 garlic cloves, minced
1 bunch of scallions, finely chopped, whites and greens separated
¾ cup low sodium chicken broth
1 ½ tablespoons soy sauce
1 ½ teaspoons cornstarch
½ teaspoon sugar
½ cup roasted, salted whole cashews
¼ – ½ teaspoon red pepper flakes (optional)
Cut the chicken tenders into small ¾ inch pieces. Season with salt and pepper and set aside. Heat the wok over a medium to high heat and then add the oil, swirling to coat the sides of the walls. Add the chicken, cooking for about 4-5 minutes until slightly golden in color and just cooked through. Using a slotted spoon, place the chicken in a bowl. Add the pepper, ginger, garlic and white scallions and stir fry for about 5 minutes or until the peppers are tender.
In a small bowl, mix the chicken broth, soy sauce, cornstarch and sugar until blended. Add to the wok. Reduce heat and continue cooking for just a few minutes so the sauce thickens. Stir in scallion greens, cashews and chicken. Add pepper flakes if desired. Serve immediately.
- Chicken tenders are easy to chop as they’re already in smaller pieces
- If adding cashews, serve immediately or if making the dish ahead, add cashews and reheat for several minutes before serving