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
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
Reviews
This looks quite good, but it's not "cashew chicken." It's stir-fried chicken with vegetables and cashews. There's a difference (to learn that difference, visit any Chinese restaurant in Springfield, Missouri and order "cashew chicken").
This sounds good. I will probably use whole bone-in skin-on chicken thighs (juicier and more flavorful) and reduce the amount of celery. Otherwise, the ingredients sound delicious. Love bok choy!
I made this to use up some bok choy. It was pretty good, a bit too much celery. I may make it again.
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 :)