Thai Chicken with Cashews

I have to say I haven't posted the "Eats" part of this blog in a while... I seem to get caught up in the baking world. That wasn't the case today! Today was dedicated to making something yummy and different... Everyone in my household is getting sick of the same old. I found this Thai Chicken with Cashews recipe on Annie's Eats. Annie's Eats is a new baking blog that I totally fell in love with. It's really fabulous and you should check it out when you have a minute! This recipe really packs some punch thanks to the roasted red pepper flakes and that's just the way I like it! The cashews also add some crunch and distinct flavoring. Served over a bed of rice, white or whole wheat, this dish is COLORFUL and DELICIOUS!This will definitely be a repeat at our house...Maybe it should be at yours as well?

Ingredients 

1 bunch of green onions 
3 - 4 skinless, boneless chicken breast (Cut into 3/4 - 1 inch pieces)
1/2 tsp of salt
1/4 tsp of pepper 
3 tbsp of olive oil 
1 large red bell pepper, chopped into big pieces
4 cloves of garlic, chopped
1-1/2 tbsp of finely chopped fresh ginger or 1-1/2 tsp of ground ginger 
1/4 of a tsp of roasted red pepper flakes (chili flakes)
3/4 of a cup of reduced-sodium chicken broth 
1-1/2 tbsp of reduced-sodium soy sauce 
1-1/2 tsp of cornstarch (I used 1 tbsp in order to get the thickness I wanted in the sauce)
1 tsp of sugar 
1/2 cup of salted roasted whole cashews
Cooked white or brown rice for serving

 

Chop green onions, separating the white and green parts. Pat chicken dry and cut into 3/4 - 1 inch pieces and toss with salt and pepper. Heat a heavy skillet (not nonstick) or a wok over moderately high heat. Add oil, swirling to coat, then stir fry chicken until golden brown and cooked all the way through. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper flakes and the white parts of the green onions and stir fry until peppers are just tender, 5 - 6 minutes. If you start to notice burning in the bottom of your pan, add 1/4 of a cup of chicken broth. 

 

Stir together broth, soy sauce, cornstarch and sugar, then stir the mixture into the vegetables. Reduce heat and simmer, stirring occasionally, until thickened, 1 - 2 minutes. Stir in cashews, the remainder of the green onions and chicken. Serve with rice. 

C'est super bon!!