Best Cashew Chicken And Baby Bok Choy Recipes

COLD-SMOKED CHICKEN WITH BABY BOK CHOY AND CASHEW SALAD

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

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.