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.
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
SIMPLE ROASTED BABY BOK CHOY
Cooking Baby Bok Choy couldn't get any easier than this. These little guys are simply seasoned with salt and pepper and then oven-roasted until lightly browned and leaves are crisp. Other seasonings could be used as well per your preference.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 26m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Onto a large baking sheet, spread halved heads of baby bok choy into a single layer.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 12 minutes. Using tongs, turn each bok choy to ensure both sides are nicely browned. Return to oven to roast for another 12 minutes.
- Serve immediately and enjoy.
Nutrition Facts : Calories 74.8, Fat 7, SaturatedFat 1, Sodium 364.6, Carbohydrate 2.6, Fiber 1.2, Sugar 1.3, Protein 1.7
SAVORY BABY BOK CHOY
Baby bok choy is halved and caramelized in a sauce reduced from chicken stock, white wine, and garlic. Impressive for a dinner party, easy for a family dinner.
Provided by Valerie Taylor
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 4.9 g, Cholesterol 23.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 481.2 mg, Sugar 2.2 g
QUICK BABY BOK CHOY WITH GARLIC
I prefer to use baby bok choy for this recipe, but you can also use large bok choy. The cook time is really quick, so have all the ingredients ready before you start.
Provided by wiebke
Categories Side Dish Vegetables
Time 14m
Yield 3
Number Of Ingredients 8
Steps:
- Heat a wok over medium heat. Add oil and allow to get hot. Add garlic and stir-fry until fragrant, about 30 seconds. Add bok choy and cook for 30 seconds. Season with soy sauce, sugar, and salt and stir-fry for 1 minute.
- Pour water into the wok, cover, and simmer until leaves are dark green and stems are tender, but still firm, 2 to 3 minutes. Remove from heat, drizzle with sesame oil, and season with pepper.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 4.9 g, Fat 7.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 330.3 mg, Sugar 2.5 g
BABY BOK CHOY WITH GARLIC
Baby bok choy have a milder taste than the full-grown deal and are also more tender. I just cook them in some chicken broth and garlic, and serve them with rice and fish. My family enjoys the taste of garlic, so we use quite a bit. Feel free to adjust accordingly.
Provided by Sarah MJ
Categories Side Dish Vegetables
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 25.1 g, Cholesterol 26.9 mg, Fat 10.2 g, Fiber 9.4 g, Protein 15.8 g, SaturatedFat 5.1 g, Sodium 1897.9 mg, Sugar 12.1 g
BABY BOK CHOY - AUTHENTIC CHINESE RECIPE
My mother taught me this basic technique for several vegetables. It can be used also with broccoli and gai lan for example. The result is a crisper texture at the end. The only unauthentic part of the recipe is using garlic salt instead of fresh garlic (but you can easily substitute back!)
Provided by MyraMedstudent
Categories Vegetable
Time 6m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Clean baby bok choy in cold water several times to get out the sand/dirt. You can slice the vegetable in half length-wise if you like.
- heat oil over medium heat in skillet. (very briefly if using sesame oil since this burns quickly).
- If you are using fresh garlic instead of garlic salt, add to oil now.
- Add baby bok choy to skillet, stirring constantly, about 1 min until leaves are coated with oil and beginning to wilt.
- Add chicken broth and cover pan.
- Simmer for 2-3 minutes. Test for doneness with a fork - if it can pierce the white thick part of the stalk without much resistance it is ready.
- Remove from heat, add garlic salt.
- When transferring to serving dish, you can move some of the broth but don't take the bottom bits since this may have residual sand.
Nutrition Facts : Calories 93.6, Fat 7.4, SaturatedFat 1, Sodium 223.8, Carbohydrate 5, Fiber 2.1, Sugar 2.5, Protein 3.7
CHICKEN WITH BOK CHOY AND BABY CORN
Steps:
- Cut chicken across the grain into 1-inch-wide slices and toss with soy sauce, garlic, ginger, and 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook chicken in 1 layer, without stirring, 2 minutes.
- While chicken cooks, cut bok choy crosswise into 1/2-inch pieces. Add to chicken (do not stir) and cook, covered, until bok choy is tender, about 4 minutes. Stir together Sherry, cornstarch, and sugar.
- Stir mushrooms, corn, Sherry mixture, and 1/2 teaspoon salt into chicken mixture and simmer, uncovered, stirring occasionally, until sauce is thickened slightly and chicken is cooked through, 1 to 2 minutes.
BOK CHOY AND CHICKEN
So yummy. So easy. So fast. Healthy, too! One of my mom's easy dinners. Bok choy is a leafy vegetable that tastes kind of like a cross between lettuce and cabbage, but also with a flavor of its own.
Provided by ketchupqueen
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash bok choy very well.
- Slice across the leaf at about 1/2 inch intervals.
- Discard the bottom when you get to the part with no green on it.
- Drain thoroughly.
- Chop chicken breasts into 1/2 to 1 inch chunks.
- Heat oil in a wok or large, high-sided frying pan with a lid over medium heat.
- When oil is hot, add garlic.
- Saute for a few seconds, then add chicken.
- Saute until slightly browned all over (no pink showing on the outside).
- Add bok choy and stir-fry for about half a minute, until just wilted.
- Add soy sauce and sherry.
- Cover and cook until chicken is done; about 10 to 15 minutes.
- Serve over steamed white rice with soy sauce or teriyaki sauce.
CASHEW CHICKEN
We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. -Ena Quiggle, Goodhue, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
BABY BOK CHOY SAUTé WITH MUSHROOMS
This recipe is very easy to put together, takes very little time and is healthy dish even children will enjoy. I like the chicken broth but for vegan the vegetarian broth will work
Provided by dedemax11
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Sauté mushrooms in olive oil over medium heat; cook until the sweat and turn light brown, 3 to 4 minutes.
- Add bok choy and stir-fry until tender-crisp, 2 to 3 minutes.
- Add garlic, cook for about 1 minute or until you start to smell the garlic.
- Add broth and pepper.
- Sauté until most of the broth has evaporated.
Nutrition Facts : Calories 102.6, Fat 7.5, SaturatedFat 1.1, Sodium 244.5, Carbohydrate 6.7, Fiber 2.5, Sugar 3.1, Protein 4.8
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CASHEW CHICKEN WITH BOK CHOY RECIPE - MICHAEL ROBERTS
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- In a small bowl, use a fork to blend the chicken stock with the sherry, soy sauce and cornstarch.
- 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.
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