Cashew Chicken with Bok Choy Recipe

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Cashew Chicken with Bok Choy Recipe

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4.5 2 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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. Sprinkle with cashews. Serve with rice. Yield: 4 servings.
Originally published as Cashew Chicken with Bok Choy in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p160

Nutritional Facts

1 cup: 349 calories, 17g fat (3g saturated fat), 63mg cholesterol, 1082mg sodium, 18g carbohydrate (6g sugars, 4g fiber), 31g protein.

  • 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
  1. 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.
  2. 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. Sprinkle with cashews. Serve with rice. Yield: 4 servings.
Originally published as Cashew Chicken with Bok Choy in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p160

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Reviews forCashew Chicken with Bok Choy

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MY REVIEW
juicyfruit007 User ID: 1404522 61272
Reviewed 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."

MY REVIEW
BethV1961 User ID: 5411106 136359
Reviewed 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 :)"

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