In this variation on a stir-fry, whole ribs of bok choy steam on top of chicken tenderloins, saving a step.Plus: More Chicken Recipes and Tips

Michael Roberts
June 2001

Gallery

© Richard Gerhard Jung

Recipe Summary

Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, use a fork to blend the chicken stock with the sherry, soy sauce and cornstarch.

    Advertisement
  • 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.

  • 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.

Advertisement
Advertisement