Thai Food in Omaha?!?

I have been craving Thai food for a while now but sadly, there aren't too many Thai restaurantsin Omaha (shocking, I know - lol); so, when I saw this recipe I knew we would have to try it! I was also counting on the "reheat" abilities of this recipe; since my brother is coming to stay with us for a while we will need lots of food in the fridge. I'm not sure why but, somehow with 2 guys in the house I seem to go through food 5 times as fast....it's some kind of phenomenon -lol! :)

Cashew Chicken
Ingredients:
1 bunch scallions
1 lb. boneless, skinless chicken thighs
½ tsp. salt
¼ tsp. pepper
3 tbsp. vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ tbsp. finely chopped peeled fresh ginger (or 1 ½ tsp. dried - I used dried)
¼ tsp. roasted red pepper flakes
¾ cup reduced-sodium chicken broth
1 ½ tbsp. soy sauce
1 ½ tsp. cornstarch
1 tsp. sugar
½ cup salted roasted whole cashews
cooked white or brown rice for serving

Directions:
Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ -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 the mixture into the vegetables in the 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. Serve with rice.