Cashew Chicken and Baby Bok Choy Recipe
Description:
This delightful dish is a quick and easy creation that showcases the vibrant flavors of baby bok choy, complemented by tender chicken and crunchy cashews. Perfect for a weeknight meal, this recipe can be adapted to use regular bok choy if that’s what you have on hand. Its Asian-inspired flavors make it a delectable choice for those seeking something both satisfying and healthy.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 423.4 |
| Total Fat | 22.8 g |
| Saturated Fat | 4.4 g |
| Cholesterol | 91.5 mg |
| Sodium | 1434.1 mg |
| Carbohydrates | 15.4 g |
| Fiber | 2.7 g |
| Sugars | 3.7 g |
| Protein | 38.5 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/4 cup | Canned chicken broth |
| 1/4 cup | Dry sherry |
| 1/4 cup | Soy sauce |
| 1 tbsp | Cornstarch |
| 2 cups | Cashews (raw or roasted) |
| 3/4 cup | Green onions (chopped) |
| 1 1/4 tbsp | Fresh ginger (minced) |
| 1 clove | Garlic (minced) |
| 1/2 tsp | Peppercorns |
| 1 lb | Boneless skinless chicken |
| 1 lb | Baby bok choy (chopped) |
| 1 lb | Regular bok choy (optional) |
Instructions
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Prepare the Sauce: In a small bowl, whisk together the chicken broth, dry sherry, soy sauce, and cornstarch until smooth. This mixture will be the flavorful base for your dish.
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Cook the Cashews: If using raw cashews, heat 1 tablespoon of peanut oil in a large skillet over moderate heat. Add the cashews and stir continuously until they become lightly browned, approximately 1 minute. Once done, transfer the cashews to a plate using a slotted spoon, leaving the oil in the pan.
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Sauté Aromatics: If your cashews are roasted and salted, you can skip this step. Add another tablespoon of peanut oil to the pan and then introduce the white parts of the green onions, minced ginger, garlic, and peppercorns. Cook these aromatics for about 1 minute, stirring frequently to prevent burning.
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Add the Chicken: Pour the prepared sauce into the skillet and mix well. Add the chicken, placing it in a single layer, and season lightly with salt and pepper.
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Incorporate Bok Choy: Layer the chopped baby bok choy over the chicken, ensuring even coverage. Cover the skillet with a lid and let it cook for 5 to 7 minutes, or until the chicken is fully cooked and the bok choy is tender.
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Thicken the Sauce: If desired, thicken the sauce further by mixing 1 teaspoon of cornstarch with 1 teaspoon of cold water, then adding it to the skillet. Stir gently to combine and cook for another minute until the sauce reaches your preferred consistency.
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Serve: Carefully transfer the chicken, bok choy, and sauce onto a serving platter. Garnish with the reserved green parts of the green onions and the cooked cashews for a delightful presentation. Serve this dish warm alongside steamed rice to soak up the savory sauce.
Serving Suggestions
This Cashew Chicken and Baby Bok Choy dish serves four and is perfect for a family dinner or a cozy meal with friends. Pair it with steamed jasmine rice or a simple vegetable stir-fry for a complete and satisfying meal.
Enjoy your culinary creation, and savor the wonderful blend of flavors in every bite!
