CASHEW CHICKEN WITH BOK CHOY
With bok choy and red pepper, this light and lively entree is not only colorful but delicious as well. Your family will ask you to prepare it all year long! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet or wok. Stir-fry the chicken, celery, red pepper, onion and garlic in stir-fry sauce until chicken is no longer pink, about 5 minutes. , In a small bowl, combine the broth, sherry, cornstarch, salt and pepper until smooth. Stir into skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Add bok choy; reduce heat to medium. Cover and cook until bok choy is tender, 5 minutes. Sprinkle with cashews. Serve with rice.
Nutrition Facts : Calories 357 calories, Fat 15g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1114mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 4g fiber), Protein 30g protein.
STIR-FRIED CHICKEN AND BOK CHOY
No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield Serves 2 to 3
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
- Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
- Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams
WILTED BOK CHOY WITH SOY SAUCE AND CASHEWS
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Add bok choy and saute 3 minutes. Add soy sauce and red pepper flakes and cook 2 more minutes, until bok choy stalks are tender-crisp and leaves are wilted. Season, to taste, with salt and black pepper. Arrange bok choy on plates and top with cashews just before serving.
COLD-SMOKED CHICKEN WITH BABY BOK CHOY AND CASHEW SALAD
Provided by Bruce Aidells
Categories Salad Chicken Leafy Green Nut Poultry Picnic Quick & Easy Lunch Cashew Summer Bok Choy Gourmet Sugar Conscious Dairy Free Peanut Free No Sugar Added Kosher
Yield Main 4 main-course servings
Number Of Ingredients 13
Steps:
- Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well.
- Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined. Stir in sesame seeds.
- Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl.
- Divide bok choy among 4 serving bowls and spoon chicken salad on top. Drizzle with some of remaining dressing and sprinkle with cashews. Transfer remaining dressing to an airtight container and chill for another use.
CASHEW CHICKEN AND BABY BOK CHOY
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.
Provided by Just Call Me Martha
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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 (1 tsp of each).
- Transfer the chicken, bok choy and sauce to serving platter.
- Garnish with the greens of onions, cashews and serve with steamed rice.
Nutrition Facts : Calories 423.4, Fat 22.8, SaturatedFat 4.4, Cholesterol 91.5, Sodium 1434.1, Carbohydrate 15.4, Fiber 2.7, Sugar 3.7, Protein 38.5
BOK CHOY AND CASHEW STIR-FRY
Dinner ready in 20 minutes! Enjoy this Asian inspired stir-fry packed with bok choy, mushrooms and nuts, flavored with soy, cornstarch, garlic and ginger - a tasty meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix broth, soy sauce and cornstarch; set aside. Separate bok choy leaves from stems. Cut leaves and stems into 1-inch pieces.
- Heat oil in 12-inch nonstick skillet or wok over medium-high heat. Add bok choy stems, onion, garlic and gingerroot; stirring constantly cook 2 minutes. Stir in bok choy leaves and mushrooms. Cook 1 minute, stirring constantly.
- Stir in broth mixture. Cook, stirring constantly, about 4 minutes or until thickened. Stir in cashews.
Nutrition Facts : Calories 225, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 810 mg
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