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.
3 tablespoons canola oil
1½ pounds boneless, skinless chicken thighs, cut into ½-inch strips
2 tablespoons cornstarch
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
Sat fat 6g
How to Make It
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.
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