Ginger-Scallion Chicken

This is quick and easy to make for a weekday meal. Serve it over white rice.

Serves 3-4

Ingredients:

• White rice

• 2 large scallions

• 1/4 cup neutral oil (peanut oil or vegetable oil)

• 2 pounds boneless, skinless chicken breasts, diced into 1-inch chunks

• 1/2 tsp. kosher salt (more to taste)

• 1/4 tsp. red pepper flakes (more to taste)

• 1 (2-1/2 inch) piece of fresh ginger, cut into thin matchsticks

• 3 Tbl. soy sauce

• pinch of granulated sugar

• 1 cup roughly copped cilantro leaves

• Cashews, chopped (optional)

Instructions:

1. Get your rice going, following the instructions on the package.

2. Slice the scallions in half lengthwise, then into 1-1/2" pieces keeping the white pieces separate from the green pieces.

3. Heat the oil in a large pan or wok over medium-high heat. Once it's shimmering, add the chicken pieces and the salt. Cook , stirring almost constantly, until the chicken is no longer pink and cooked through (about 5 minutes). Use a slotted spoon to transfer the chicken to a plate or bowl, leaving most of the oil behind.

4. Scatter the green onion pieces over the chicken.

5. Return the pan to the burner. There should be about 2 tablespoons of oil left in the pan. If not, add a little more. Stir in the ginger, red pepper flakes and white parts of the scallions and cook until lightly browned, about 1-2 minutes. Then add the soy sauce and sugar and stir until well combined.

6. Add the chicken and green onion mixture back into the pan and toss everything together. Cook just until the chicken is hot again.

7. Put some rice on each plate, then top with the chicken mixture and garnish the top with the chopped cilantro and cashews.