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Cashew Chicken with Bok Choy

With bok choy and red pepper, this light and lively entree is not only colorful but delicious as well. Your family will ask you to prepare it all year long! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings

Ingredients

  • 1 tablespoon canola oil
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 cup chopped celery
  • 1 medium sweet red pepper, julienned
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/4 cup stir-fry sauce
  • 1/4 cup chicken broth
  • 1/4 cup sherry or additional chicken broth
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 head bok choy, trimmed
  • 1/2 cup salted cashews
  • Hot cooked rice

Directions

  • Heat oil in a large skillet or wok. Stir-fry the chicken, celery, red pepper, onion and garlic in stir-fry sauce until chicken is no longer pink, about 5 minutes.
  • In a small bowl, combine the broth, sherry, cornstarch, salt and pepper until smooth. Stir into skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Add bok choy; reduce heat to medium. Cover and cook until bok choy is tender, 5 minutes. Sprinkle with cashews. Serve with rice.
Nutrition Facts
1 cup: 357 calories, 15g fat (3g saturated fat), 63mg cholesterol, 1114mg sodium, 21g carbohydrate (10g sugars, 4g fiber), 30g protein.

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Reviews

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Average Rating:
  • juicyfruit007
    Mar 18, 2013

    I made this to use up some bok choy. It was pretty good, a bit too much celery. I may make it again.

  • BethV1961
    Nov 15, 2011

    This was fabulous! Very very tasty! Definitely putting on my make one a week list. The only alteration I made was I used 1/4 less cashews and reduced sodium chicken broth and no extra added salt. Next time going to try reduced soy sauce for the stir fry sauce. Excellent recipe! Thanks for sharing this :)