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Cashew Chicken Bok Choy

Cashew Chicken Bok Choy
  • Gluten Free!
  • In the Eat REAL Cookbook!
Serves: 4
Ready In: 30 minutes

Why We Like It

Great way to enjoy a homemade version of the classic Chinese restaurant meal…cashew chicken!  You won’t care that vitamin and omega-3-rich bok choy is bursting with health benefits once you try this — you will only be thinking about the delicious sauce that this cruciferous favorite soaks up!  Feel free to mix it up and use your favorite grain instead of rice, such as quinoa, couscous, millet, or others.

Cook the Rice:

  • 1 cup brown rice (uncooked, or quinoa, barley, farro or your favorite whole grain)

Cook according to package directions.  Set aside and keep warm.

Prepare the Veggies:

  • 8 cups bok choy (cut into one inch pieces, one large head or 3-4 heads of baby bok choy, or try Napa cabbage)
  • 1 cup carrots (chopped)
  • 5 green onions (green tops included, sliced)
  • 4 oz mushrooms (sliced, OPTIONAL)

Prep the vegetables and set aside.

Start the Sauce:

  • 1 cup low-sodium chicken broth (or low-sodium vegetable broth)
  • 1 Tbsp cornstarch (or arrowroot)

Add to a small bowl and whisk until the cornstarch is dissolved.

Finish the Sauce:

  • 3 Tbsp low sodium soy sauce
  • 3 Tbsp ketchup (natural ketchup)
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp honey
  • 1 tsp toasted sesame oil
  • 1/4-1/2 tsp crushed red pepper flakes
  • 1 Tbsp fresh ginger (grated, or 1 tsp ground ginger)

Add to the broth and whisk until combined.  Set aside.

Prepare the Chicken:

  • 12 oz skinless boneless chicken breasts (cut into bite sized pieces)
  • 2 Tbsp cornstarch (or arrowroot)

Add to a medium-sized bowl, tossing until pieces are well coated.

Cook the Chicken:

  • 1 Tbsp olive oil

Add oil to a wok or large skillet over medium heat. Add chicken and saute until cooked through.  Transfer to a bowl and set aside.  (If there are browned “bits” stuck to the pan, deglaze with 1/4 cup of water or broth.  Then, scrape out and add to the chicken.)

Cook the Veggies:

  • 1 Tbsp olive oil
  • 6 garlic cloves (finely diced or minced, or 1 1/2 tsp garlic powder)

In the same wok or skillet, cook the garlic in oil over medium heat 1 minute.  Then, add the prepped vegetables.  Cook about 3 minutes, until the bok choy begins to soften.

Add the chicken back to the wok or skillet.  Stir and add the sauce, cooking until thick and bubbly, about 3 minutes.

Add Last:

  • 1/2 cup cashews (raw or roasted)

Add the cashews and toss to combine.

Serve and Enjoy!

Serve over rice or your favorite grain.

Quick Tips

Bok choy is a Chinese cabbage and resembles romaine on the leafy tops and celery at the bottom of the stalks.  Works great in stir fry recipes, soups or coleslaw.  For more on bok choy, see our coaching tip with video!

Nutrition Information for 1 1/2 cups of stir fry over 1/2 cup of rice

  • Calories: 500
  • Fat: 15.5 g
  • Saturated Fat: 2.8 g
  • Cholesterol: 62 mg
  • Total Carbohydrate: 62 g
  • Fiber: 5 g
  • Total Sugars: 15 g
  • Added Sugars: 10.5 g
  • Protein: 31 g
  • Sodium: 640 mg