Cashew Chicken with Bok Choy
A flavorful stir-fry combining tender chicken, crunchy roasted cashews, and crisp-tender bok choy in a savory, glossy sauce. A quick and satisfying weeknight meal.
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.