Hands-On Time
30 Mins
Total Time
30 Mins
Yield
Serves 4
Roland Bello

How to Make It

Step 1

Heat 2 tablespoons of the oil in a large nonstick skillet over high heat.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serve over the rice, topped with the scallion greens.

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