Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cashew Chicken and Baby Bok Choy Recipe
    Lost? Site Map

    Cashew Chicken and Baby Bok Choy

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    10 mins

    7 mins

    Just Call Me Martha's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Ratings & Reviews:

    • on August 09, 2009


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 28, 2009


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 19, 2008


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Cashew Chicken and Baby Bok Choy

    Serving Size: 1 (357 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 423.4
    Calories from Fat 205
    Total Fat 22.8 g
    Saturated Fat 4.3 g
    Cholesterol 91.4 mg
    Sodium 1434.1 mg
    Total Carbohydrate 15.3 g
    Dietary Fiber 2.6 g
    Sugars 3.7 g
    Protein 38.5 g

    Ideas from


    Over 475,000 Recipes Network of Sites