Thai Chicken with Cashews

1 bunch scallions

1 lb chicken

1/2 tsp salt

1/4 tsp pepper

3 tsbp vegetable oil

1 red bell pepper, chopped

4 garlic cloves, minced

1 1/2 tsp dried ginger

1/4 tsp red pepper flakes

3/4 C reduced sodium chicken broth

1/4 tsp red pepper flakes

1 1/2 tbsp soy sauce

1 1/2 tsp corn starch

1 tsp sugar

1/2 C whole cashews

white or brown rice

Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4 in pieces and toss with salt and pepper. Heat a skillet over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir fry chicken until cooked through, 4-5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper, and scallion whites to pan and stir fry until peppers are tender. 5-6 minutes. 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, scallion greens, and chicken. Serve with rice.