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Cashew Chicken with Bok Choy

In this variation on a stir-fry, whole ribs of bok choy steam on top of chicken tenderloins, saving a step.

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  • Servings: 4

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  • 1/4 cup chicken stock or canned low-sodium broth
  • 1/4 cup dry sherry
  • 1/4 cup soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons canola oil
  • 3/4 cup raw cashews
  • 5 scallions, white and green parts separated and thinly sliced crosswise
  • 1 teaspoon minced peeled fresh ginger
  • 1 garlic clove, minced
  • 1/2 teaspoon Szechwan peppercorns
  • 1 1/4 pounds chicken tenderloins
  • Salt and freshly ground pepper
  • 1 pound bok choy, longer ribs halved crosswise
  • Steamed rice, for serving


  1. In a small bowl, use a fork to blend the chicken stock with the sherry, soy sauce and cornstarch.
  2. Heat 1 tablespoon of the oil in a large skillet. Add the cashews and cook over moderate heat, stirring, until lightly browned, about 1 minute. Using a slotted spoon, transfer the nuts to a plate.
  3. Heat the remaining 1 tablespoon of oil in the skillet. Add the white part of the scallions, the ginger, garlic and Szechwan peppercorns and cook, stirring, for 1 minute. Add the sauce and arrange the chicken in a single layer in the skillet; 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. Transfer the chicken, bok choy and sauce to bowls. Garnish with the scallion greens and cashews and serve with rice.
Contributed By Photo © Richard Gerhard Jung Published June 2001

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