Chicken and Cashew Stir Fry Recipe

Chop leeks, separating white and green parts. Set aside. 

Season chicken with salt and pepper. Heat a wok or 12-inch heavy skillet over medium high heat. Add oil, swirling to coat, then cook chicken until golden and just cooked through, 4 to 5 minutes. Transfer to a plate. Set aside.

Add bell pepper, garlic, red-pepper flakes, and leeks (white part) to wok and stir fry until peppers are just tender, 5 to 6 minutes. 

Stir broth, soy sauce, cornstarch, and sugar in small bowl. Add to the pan with the vegetables. Reduce heat and bring to a simmer, stirring occasionally, until thickened, 1 to 2 minutes. Turn off the heat and toss in cashews, green leeks, and chicken. Serve with steamed rice while hot.