Cashew Chicken with Bok Choy has quickly become one of my go-to weeknight meals. It’s a dish that’s both satisfying and packed with flavor, and it comes together surprisingly fast.
This recipe is perfect for those busy evenings when you want something delicious and healthy without spending hours in the kitchen.
It’s also a great way to use up leftover vegetables you might have on hand. The combination of crunchy cashews, tender chicken, and crisp-tender bok choy is just amazing.
Recipe Overview: Cashew Chicken with Bok Choy
This dish is a flavorful stir-fry that combines tender pieces of chicken with crunchy roasted cashews and fresh, slightly sweet bok choy. The sauce is a savory blend of simple ingredients that creates a delicious, glossy coating.
It’s a balanced meal that’s perfect for a quick dinner, and it’s easily customizable to your family preferences.
I love serving this over a bed of fluffy rice, but it’s also great with noodles or even on its own for a lighter option.
It’s a meal that feels a little bit special without being overly complicated.
Detailed Ingredients
Here’s what you’ll need to make this delicious stir-fry:
- Chicken Breast: 1.5 pounds, boneless, skinless, cut into 1-inch pieces. You can also use chicken thighs if you prefer; they tend to be juicier.
- Bok Choy: 1 large head, or 2-3 baby bok choy, roughly chopped. Make sure to wash it well, as dirt can sometimes hide between the leaves.
- Cashews: 1 cup, roasted and unsalted. Roasted cashews add a lot more flavor than raw ones.
- Soy Sauce: 1/4 cup. I usually use low-sodium soy sauce to control the saltiness.
- Hoisin Sauce: 2 tablespoons. This adds a touch of sweetness and depth of flavor.
- Rice Vinegar: 1 tablespoon. This gives a little tangy note to the sauce.
- Honey: 1 tablespoon. You can adjust this based on your sweetness preference.
- Cornstarch: 2 tablespoons. This is used to thicken the sauce.
- Ginger: 1 tablespoon, freshly grated. Fresh ginger is much more vibrant than the dried stuff.
- Garlic: 3 cloves, minced.
- Sesame Oil: 1 tablespoon. Used for stir-frying, and adds a nice nutty aroma.
- Vegetable Oil: 2 tablespoons. You can also use canola or any other neutral-flavored oil.
- Red Pepper Flakes: 1/4 teaspoon (optional), for a little heat.
If you don’t have hoisin sauce, you can substitute it with a mixture of 1 tablespoon soy sauce and 1 teaspoon of brown sugar.
Step-by-Step Instructions for Cashew Chicken
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, cornstarch, grated ginger, and minced garlic. Set this sauce mixture aside. This makes it easier to add it all at once later.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they are lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside. You’ll know they’re done when they’re no longer pink inside.
- Stir-Fry the Bok Choy: Add the remaining tablespoon of vegetable oil and the sesame oil to the skillet. Add the chopped bok choy and stir-fry for 2-3 minutes, until it begins to wilt but still retains some crispness.
- Combine Everything: Return the cooked chicken to the skillet with the bok choy. Pour the sauce mixture over the chicken and bok choy. Stir everything together until the sauce thickens and evenly coats the chicken and vegetables, this should only take a minute or two. The sauce will become glossy.
- Add Cashews: Stir in the roasted cashews, ensuring they are well distributed throughout the dish. Add red pepper flakes if using.
- Serve: Serve immediately over rice or noodles, if desired.
Variations & Tips for the best Cashew Chicken
- Add More Veggies: Feel free to add other vegetables like bell peppers, broccoli, snap peas, or carrots. Just add them to the skillet along with the bok choy.
- Make it Spicier: Add more red pepper flakes, or a dash of your favorite hot sauce, to give the dish an extra kick.
- Make-Ahead: You can prepare the sauce and chop the vegetables ahead of time. Store them separately in the refrigerator until you’re ready to cook.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet or microwave until warmed through. If the sauce has thickened too much, add a splash of water when reheating.
- Serving: I love it with brown rice, or try some white rice.
Key Details
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 4-6
- Equipment you’ll need: Large skillet or wok, mixing bowls, cutting board, knife.
Cashew Chicken with Bok Choy
Ingredients
- 1.5 pounds boneless skinless chicken breast, cut into 1-inch pieces
- 1 large head bok choy or 2-3 baby bok choy, roughly chopped
- 1 cup roasted unsalted cashews
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 tablespoons cornstarch
- 1 tablespoon freshly grated ginger
- 3 cloves garlic minced
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1/4 teaspoon red pepper flakes optional
Instructions
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, cornstarch, grated ginger, and minced garlic. Set aside.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes. Remove chicken and set aside.
- Add remaining tablespoon vegetable oil and sesame oil to the skillet. Add bok choy and stir-fry for 2-3 minutes, until wilted but still crisp.
- Return chicken to the skillet with bok choy. Pour sauce mixture over chicken and bok choy. Stir until sauce thickens and coats everything, 1-2 minutes.
- Stir in roasted cashews and red pepper flakes (if using).
- Serve immediately over rice or noodles, if desired.