Cashew Chicken with Bok Choy

Submitted by admin on Mon, 08/17/2009 - 22:30
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Summary

Yield4
RecipesChicken

Description

Cashew Chicken with Bok Choy

Ingredients

  • 1/4 cup chicken stock or canned low-sodium chicken broth

  • 1/4 cup dry sherry

  • 1/4 cup soy sauce

  • 1 teaspoon cornstarch

  • 2 tablespoons peanut oil

  • 3/4 raw cashews

  • 5 scallions, white and green parts seperated and thinly sliced crosswise

  • 1 teaspoon minced peeled fresh ginger

  • 1 garlic clove, minced

  • 1/2 teaspoon Szechwan peppercorns

  • 1 /14 pounds chicken tenderloins

  • Salt and freshly ground pepper

  • 1 pound baby bok choy

  • Steamed rice, for serving

Instructions

In a small bowl, use a fork to blend the chicken stock with the sherry, soy sauce and cornstarch.

Heat 1 tablespoon of the oil in a large skillet. Add the cashews and cool over moderate heat, stirring, until lightly browned, about 1 minute. Using a slotted spoon, transfer the nuts to a plate.

Heat the remaining 1 tablespoon of oil in the skillet. Add the white part of the scallions, the ginger, garlic, and Szechwan peppercorns and cook, stirringfor 1 minute. Add the sauce and arrange the chicken on a slingle layer in the skillet; season with salt and pepper. Arrange the bok choy in a layer over the chicken. Cover and cook until the chicken is cooked through and the bok choy is tender, 5 to 7 minutes. Transfer the chicken, bok choy and sauce to bowls. Garnish with scallion greens and cashews and serve with rice.