Description
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
- Chicken Stock
- Dry Sherry
- Soy Sauce
- Cornstarch
- Peanut Oil
- Cashews
- Green Onions
- Fresh Ginger
- Garlic
- Peppercorn
- Boneless Skinless Chicken
- Salt & Freshly Ground Black Pepper
- Baby Bok Choy
Instructions
- In a small bowl, blend together chicken stock, sherry, soy sauce and cornstarch
- If cashews are raw: heat i tbsp peanut oil in a large skillet
- Add cashews and cook over moderate heat, stirring, until lightly browned, about 1 minute
- Using a slotted spoon, transfer the nuts to a plate
- Leave remaining oil in pan
- If cashews are roasted and salted, skip to next step
- Add 1 tbsp peanut oil to pan
- Add the white part of the green onions, the ginger, garlic and peppercorns
- Cook, stirring, for 1 minute
- Add the sauce
- Place chicken in a single layer in the skillet and season with salt and pepper
- Arrange the bok choy in a layer over the chicken
- Cover and cook until the chicken is cooked through and the bok choy is tender, 5 to 7 minutes
- Thicken with additional mixture of cornstarch and cold water
- Transfer the chicken, bok choy and sauce to serving platter
- Garnish with the greens of onions, cashews and serve with steamed rice