1 Bunch Scallions	1/4 Teaspoon Dried Hot Red-Pepper
1 Pound Skinless Chicken Thighs	-Flakes
1/2 Teaspoon Salt	3/4 Cup Reduced Sodium Chicken
1/4 Teaspoon Black Pepper	-Broth
3 Tablespoons Canola Oil Or Olive	1 1/2 Tablespoons Soy Sauce
-Oil	1/1/2 Teaspoons Cornstarch
1 Red Bell Peppers, Chopped	1 Teaspoon Sugar
4 Garlic Cloves, Finely Chopped	1/2 Cup Salted Roasted Whole
1 1/2 Tablespoons Finely Chopped	-Cashews
-Peeled Fresh Ginger

Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4 inch pieces and toss with salt and pepper. Heat wok or 12 inch skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.

Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.