I used a short-cut using already made Hosin sauce, but it’s gluten free, in my fridge (I found it in the Asian section of my local grocery store when I made pork fried rice), and EASY.
Cashew Chicken with Bok Choy
Serves 6
2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 ½ Tablespoon cornstarch
½ teaspoon ground pepper
3 Tablespoons vegetable oil
6 cloves garlic, minced
about ½ head of bok choy, sliced into 3/4” pieces (about 6 cups when sliced)
6 scallions, diagonally cut into 1-inch pieces
2 Tablespoons rice vinegar
¼ cup water
4 Tablespoons hoisin sauce (Dynasty brand is gluten free)
3/4 Cup roasted cashews
Cooked rice, for serving
Scallion, thinly sliced and chopped cashews, for garnish
In a large re-sealable bag, toss chicken with cornstarch and pepper until chicken is coated.
In a large skillet or wok, heat 1 ½ tablespoons oil over medium-high heat. Cook half the chicken, turning often, until golden brown and cooked through. Transfer to a plate.
Add remaining oil and chicken to skillet along with the garlic. Cook, turning often, until second batch of chicken is browned and cooked through. Return first batch of chicken to pan. Add scallions and bok choy. Stir-fry until crip-tender. Add vinegar; cook until evaporated, about 30 seconds, scraping up brown bits on bottom of pan.
Add cashews, hoisin sauce and 1/4 cup water; cook, tossing, until cashews are warmed through, and sauce is at a good consistency for your family. Serve immediately over rice, topped with a few cashews and thinly sliced pieces of scallion, if desired.
Cashew Chicken with Bok Choy
Wednesday, April 11, 2007
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