Cashew Chicken x2

1 bunch scallions (I used onion powder)
1 lb skinless boneless chicken breasts
1/2 tsp salt
1/4 tsp black pepper
3T vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1/4 tsp dried hot red-pepper flakes
3/4 C reduced-sodium chicken broth
1 1/2 T soy sauce
1 1/2 tsp cornstarch
1/2 C salted roasted whole cashews
1 teaspoon of salt

Cooking Day: Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy 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-pepper 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. Freeze.

Serving Day: Reheat, serve with rice.