Cashew Chicken and Baby Bok Choy
Savor the perfect balance of nutty, savory, and tangy flavors with this Cashew Chicken and Baby Bok Choy recipe—a quick and healthy dinner option bursting with vibrant ingredients. Tender chicken breast is lightly coated in cornstarch for a crispy exterior, then stir-fried to golden perfection. A fragrant sauce of soy, oyster sauce, honey, and fresh aromatics like garlic and ginger infuses every bite with rich umami. Tender-crisp baby bok choy adds a refreshing crunch, while roasted cashews lend a delightful nutty texture. Finished with a drizzle of sesame oil and garnished with scallions, this easy 30-minute stir-fry pairs beautifully with steamed white rice for a satisfying, restaurant-worthy meal at home. Perfect for weeknights, this recipe is a flavorful and nutritious choice for anyone seeking a quick chicken stir-fry with an Asian-inspired twist.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 lb Chicken breast
- 2 tbsp Cornstarch
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Rice vinegar
- 1 tbsp Honey
- 3 Garlic cloves, minced
- 1 tsp Fresh ginger, grated
- 6 small heads Baby bok choy
- 1 cup Cashews, roasted and unsalted
- 2 tbsp Vegetable oil
- 2 Scallions, sliced
- 1 tsp Sesame oil
- 4 cups White rice (for serving)
Instructions
Cut the chicken breast into bite-sized pieces, about 1-inch cubes.
In a medium bowl, toss the chicken with 2 tablespoons of cornstarch until evenly coated.
In a small bowl, mix together the soy sauce, oyster sauce, rice vinegar, honey, garlic, and grated ginger to create the sauce. Set aside.
Trim the ends of the baby bok choy and separate the leaves. Rinse thoroughly under cold water and pat dry.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet in a single layer, cooking for 3-4 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the baby bok choy and cook for 2-3 minutes, stirring frequently, until slightly wilted.
Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and bok choy, stirring to evenly coat everything in the sauce. Let it cook for an additional 2 minutes.
Stir in the roasted cashews and sesame oil, mixing well to combine.
Remove from heat and garnish with sliced scallions. Serve hot over steamed white rice.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.1 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 141 mg | 11% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 951 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
