Spicy Chicken Stir-Fry with Greens and Cashews

The Jewish love for Chinese food is renowned. Did it start with the proximity of the two communities on New York City’s Lower East Side? Who knows. Regardless, when you find a Jewish community, inevitably you will find a Chinese restaurant nearby. Here’s our take on a classic American-Cantonese stir-fry. We’ve spiced it up with Serrano chiles and added lots of greens at the end.

SERVES 4

2 tablespoons soy sauce

2 tablespoons dry sherry

3 teaspoons toasted sesame oil

2 teaspoons light brown sugar

1¼ pounds skinless, boneless chicken breasts, cut into 3 x 1-inch pieces

3 tablespoons peanut oil

4 scallions, white and green parts chopped separately

2 teaspoons chopped seeded Serrano chile

1 pound greens, such as baby spinach or baby kale

Kosher salt and freshly ground black pepper

½ cup roughly chopped toasted cashews or peanuts

In a medium bowl, whisk together 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, 1 teaspoon of the sesame oil, and 1 teaspoon of the sugar. Add the chicken, turn to coat in the marinade, and let it sit unrefrigerated for 20 to 30 minutes.

In a small bowl, whisk together the remaining soy sauce, sherry, sesame oil, and sugar and set aside.

In a wok or a large heavy skillet, heat 2 tablespoons of the peanut oil over high heat. Add the white parts of the scallions and the chile and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry until just cooked through, about 3 minutes. Transfer the chicken mixture to a medium bowl and set aside.

Add the remaining 1 tablespoon peanut oil to the wok and heat over high heat. Add the greens in large handfuls, stirring each batch until it wilts, about 4 minutes, depending on the greens you’re using. Return the chicken to the wok, add the reserved soy sauce mixture, and stir-fry until just heated through, about 1 minute. Season with salt and pepper. Transfer to a warm serving bowl. Sprinkle with cashews and the green parts of the scallions and serve.