Cashew Chicken and Greens Stir-Fry
Cashew Chicken and Greens Stir-Fry: Takeout won’t tempt you when this recipe is practically as quick and far healthier. Cornstarch is the secret ingredient here. When you toss chicken thighs in a couple tablespoons and cook them in a skillet, they’ll turn magically crispy and golden brown. In fact, the results remind us a little of fried chicken, minus the hassle of frying and the side of guilt. Sautéed collard greens bulk out this dish, but feel free to replace them with another hearty green (such as kale) if you have it on hand. We recommend dishing up this dinner in bowls and pairing it with crisp lager.
Ingredients
- 3 tablespoons canola oil
- 1½ pounds boneless, skinless chicken thighs, cut into ½-inch strips
- 2 tablespoons cornstarch
- kosher salt
- 1 bunch scallions, sliced, white and green parts separated
- 4 cloves garlic, sliced
- 1½ tablespoons finely chopped fresh ginger
- 2 bunches collard greens, stems discarded and leaves cut into strips (10 cups)
- 3 tablespoons soy sauce
- ½ cup roasted cashews
- white rice, for serving
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