1 Bunch Scallions
1 Lb Boneless Skinless Chicken Thighs or Breasts
Salt & Pepper for seasoning Chicken
3 T Oil
1 Red Bell Pepper Chopped
1 Can Bamboo Shoots, Drained
1 4 oz Pkg Snow Peas, Roughly Chopped
2 Celery Ribs, Sliced
4 Garlic Clove, Crushed
1 1/2 T Ginger, Chopped (found in a tube in the fresh herb section of the market)
1/4 t Red Pepper Flakes
3/4 C Reduced Sodium Chicken Broth
1 1/2 T Soy Sauce
1 1/2 t Corn Starch
1 t Sugar
3/4 C Roasted Whole Cashews
Chop Scallions, separating white and green parts. Pat chicken dry and then cut into 3/4 inch pieces, season lightly with salt and pepper. Heat wok or large skillet (preferably non stick) over medium 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, about 5 minutes. Transfer to plate with a slotted spoon. Add bell pepper, bamboo shoots, snow peas, celery, garlic, ginger, red pepper flakes and scallion whites to wok and stir fry until vegetables are just tender, about 5 minutes.
Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally until thickened, 1-2 minutes. Stir in cashews, scallion greens and chicken along with any juices accumulated on plate.
Serve over rice or Asian noodles.