- 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
- Heat 2 tablespoons of the oil in a large nonstick skillet over high heat.
- Toss the chicken with the cornstarch and ¾ teaspoon salt. Cook, in batches, turning the pieces once, until well browned (but not cooked through), 3 to 4 minutes. Transfer the chicken to a plate; reserve the skillet. Reduce heat to medium.
- Add the remaining tablespoon of oil to the reserved skillet. Add the scallion whites, garlic, and ginger. Cook, stirring occasionally, until the scallions are slightly soft, 1 to 2 minutes.
- Add as many collard greens to the skillet as will fit. Cook, tossing frequently and adding more greens when there is room, until crisp-tender, 5 to 7 minutes.
- Add the soy sauce, cashews, chicken, and 2 tablespoons water to the skillet. Cook, tossing frequently, until the chicken is cooked through and everything is coated with the sauce, 2 to 3 minutes.
- Serve over the rice, topped with the scallion greens.