Cashew Chicken with Bok Choy

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Cashew Chicken with Bok Choy

Cashew Chicken with Bok Choy
Servings 4


  • 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 chic


  • 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.

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