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Cashew Chicken with Bok Choy

 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
4 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

  • 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 tablespoon canola oil
  • 1 teaspoon cornstarch
  • 1/4 cup chicken broth
  • 1/4 cup sherry or additional chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 head bok choy, trimmed
  • 1/2 cup salted cashews
  • Hot cooked rice

Directions

  • In a large skillet or wok, stir-fry the chicken, celery, red pepper,
  • onion and garlic in stir-fry sauce and oil until chicken is no
  • longer pink.
  • In a small bowl, combine the cornstarch, broth, sherry, salt and
  • pepper until smooth. Stir into skillet. Bring to a boil. Cook and
  • stir for 2 minutes or until thickened. Stir in bok choy. Reduce heat
  • to medium; cover and cook for 5 minutes or until bok choy is tender.

2 of 2

Cashew Chicken with Bok Choy (continued)

Directions (continued)

  • Sprinkle with cashews. Serve with rice. Yield: 4 servings.
Nutritional Facts: 1 cup stir-fry mixture (calculated without rice) equals 349 calories, 17 g fat (3 g saturated fat), 63 mg cholesterol, 1,082 mg sodium, 18 g carbohydrate, 4 g fiber, 31 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer