Heat 2 Tbsp oil in a large pan or wok over medium-high heat.  Add the nuts and sauté to a golden brown, watching closely, as nuts burn easily once they begin to brown.  Remove them with a slotted spoon to drain on a paper towel.  Add the chicken to the hot pan with the remaining oil.  At first it will all stick together, just keep stirring.  Remove after it turns white or golden & separates, about 3-4 minutes.  Little bits of golden chicken heaven will be stuck to your pan – let them be.  If you are cooking a larger batch or have a small pan, cook the chicken in batches or it will steam instead of begin to brown.

Add a little oil to the pan if it is dry and add the peppers to sauté for a minute or until they soften very slightly then add the scallions.  Sauté for just another 30 seconds. Do NOT overcook the vegetables or they’ll go mushy instead of remaining firm and bright.  Turn the heat to high, add the chicken, stir and then add the sauce.  Scrape the bottom of the pan with a wooden spatula to gather the goodness that’s stuck there. Cook until everything is hot and the sauce begins to thicken.  Add nuts just before serving.  Serve alone or over rice or quinoa, and garnish with the remaining scallions.