Stir-Fried Chicken with Cashews

Stir-Fried Chicken with Cashews
Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.

Abby's notes: Hi family! I make stir fry all of the time, and so was really excited when I saw Emeril's take on how to jazz it up a bit. Honestly, making it with the noodles makes this taste like Margie's Phillipino Noodles! Very delicious, very easy and a quick make. Enjoy!

Prep Time:25 minInactive Prep Time:--Cook Time:8 min

Level:
Intermediate
Serves:
4 servings

Ingredients
3 tablespoons vegetable oil
1 1/4 pounds boneless, skinless chicken thighs, cut into 1/2-inch dice
1 teaspoon cornstarch
1/4 cup finely chopped green onion bottoms, plus 2 tablespoons thinly sliced green onion tops
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper, or to taste
2 cups snow peas, ends and threads removed
1 large red bell pepper, stemmed, seeded, and julienned
1/2 red onion, thinly sliced
2 celery stalks, peeled and cut on a bias
1 cup chicken stock or canned, low-sodium chicken broth
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 nests cellophane rice noodles
1/2 cup roasted cashews
Salt and freshly ground black pepper

Directions
Heat the oil in a wok or a large saute pan over high heat. Dust the chicken with cornstarch. When the oil is hot, add the chicken, and cook until it just turns opaque, about 3 to 4 minutes. Add the green onion bottoms, garlic, and crushed red pepper and cook until fragrant, about 30 seconds. Add the snow peas, red bell pepper, onion, celery, and cook until just tender, about 1 minute.

Add the chicken stock, hoisin, and soy sauce to the wok. Stir to combine. Move the contents of the wok to the side to reveal a well. Submerge the cellophane noodles into the liquid. Cover the noodles with the chicken and vegetables and cook 1 minute longer.

Remove the chicken from the heat. Add the green onion tops, roasted cashews, and toss to combine all the ingredients. Season the mixture with salt, and pepper, to taste, and serve immediately.