Cashew Chicken with Bok Choy |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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:
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.
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