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Total Time
17mins
Prep 10 mins
Cook 7 mins

This is a quick and easy dish that can be made with Baby Bok Choy or regular Bok Choy, chopped. I found this recipe on a several different websites when searching for different ways to cook some Bok Choy that I picked up at an Asian market.

Ingredients Nutrition

Directions

  1. In a small bowl, blend together chicken stock, sherry, soy sauce and cornstarch.
  2. If cashews are raw: Heat I Tbsp peanut oil in a large skillet.
  3. Add cashews and cook over moderate heat, stirring, until lightly browned, about 1 minute.
  4. Using a slotted spoon, transfer the nuts to a plate.
  5. Leave remaining oil in pan.
  6. If cashews are roasted and salted, skip to next step.
  7. Add 1 Tbsp peanut oil to pan.
  8. Add the white part of the green onions, the ginger, garlic and peppercorns.
  9. Cook, stirring, for 1 minute.
  10. Add the sauce.
  11. Place chicken in a single layer in the skillet and season with salt and pepper.
  12. Arrange the bok choy in a layer over the chicken.
  13. Cover and cook until the chicken is cooked through and the bok choy is tender, 5 to 7 minutes.
  14. Thicken with additional mixture of cornstarch and cold water (1 tsp of each).
  15. Transfer the chicken, bok choy and sauce to serving platter.
  16. Garnish with the greens of onions, cashews and serve with steamed rice.
Most Helpful

4 5

I also used almonds but also some cashews and substituted noodles for rice. Next time I'll use a little less peppercorn and a little more bok choy. I made the full 4 portions but it really only served two. Overall, delicious! I would definitely make it again. The sauce is fantastic!

4 5

I made this, with a few alterations, and it was very tasty! I didn't have cashews, so I used almonds. Also, I felt like it made about twice as much sauce as needed. I really liked the flavors, though!

4 5

This was easy to make and very good. I liked that the flavors were different than a lot of my standard recipes. A nice change!