I realize these green bits look a lot like avocado slices in the photo, but they are cucumber! This is Kylie Kwong's Chicken with Cashews, a recipe that I have loved for years and forgot about until the other night. I've been trying lately, to be extra conscious of not wasting food. This sometimes requires a last minute change of plans in order to avoid throwing out an about to go off cucumber or some rapidly desiccating scallions.
I had thawed a small package of boneless, skinless chicken thighs with thoughts of crispy chicken dancing in my head and then the weather suddenly got unseasonably warm that day (and for only that day!) and I found said vegetables in need of saving.
The Washington Post featured this recipe when Kwong's cookbook, Simple Chinese Cooking, came out in 2007. It's a great book, filled with recipes that, once you have a few basic staples of Asian cooking, are quite accessible. This one, in particular, is on the lighter side and tastes like you've ordered it in from the best new Chinese restaurant in town. It is up there with monkeymom's Ma Po Tofu on food52! And, as the book title asserts, it is pretty simple. Have everything cut up and ready in advance for this one.
I like to serve this with a little brown rice and another vegetable. Steamed or roasted asparagus, broccoli or baby bok choi are all great. With a vegetable side, this should serve well more than the 4 it recommends.