Cashew Chicken Stir-Fry with Bok Choy
Tender stir-fried chicken breast cubes with crisp-tender bok choy, scallions, and roasted cashews in a hoisin-vinegar sauce. Quick skillet method with garlic and cornstarch-coated chicken cooked in two batches, finished with toasted cashews and fresh garnish.
Ingredients
- 2 pounds boneless skinless chicken breast, cut into 1-inch cubes
- 1 ½ tablespoon cornstarch
- ½ teaspoon ground pepper
- 3 tablespoon vegetable oil
- 6 clove garlic, minced
- ½ head bok choy, sliced into 3/4 inch pieces
- 6 scallion, diagonally cut into 1-inch pieces
- 2 tablespoon rice vinegar
- ¼ cup water
- 4 tablespoon hoisin sauce
- ¾ cup roasted cashews
- cooked rice, for serving(optional)
- scallion, green onion, thinly sliced, for garnish(optional)
- cashews, chopped, for garnish(optional)
Instructions
- 1
Toss chicken with cornstarch and pepper in a large resealable bag until coated.
- 2
Heat 1 1/2 tablespoons oil in a large skillet or wok over medium-high heat. Cook half the chicken, turning often, until golden brown and cooked through. Transfer to a plate.
- 3
Add remaining oil to skillet with second batch of chicken and garlic. Cook, turning often, until browned and cooked through. Return first batch of chicken to pan.
- 4
Add scallions and bok choy. Stir-fry until crisp-tender.
- 5
Add vinegar and cook until evaporated, about 30 seconds, scraping up brown bits from pan bottom.
- 6
Add cashews, hoisin sauce, and water. Toss until cashews are warmed through and sauce reaches desired consistency.
- 7
Serve immediately over rice. Top with cashews and thinly sliced scallion if desired.
Tips
Cook chicken in two batches to avoid overcrowding and ensure even browning.
If using regular hoisin sauce, note it may contain wheat.
Adjust water amount based on desired sauce thickness.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat gently in skillet or microwave.
Prepare chicken, cut vegetables, and combine hoisin-vinegar-water mixture up to 4 hours ahead. Cook just before serving for best texture.
Over steamed or cooked rice. Accompany with soy sauce or chili oil on side.
Common Mistakes
Do not overcrowd skillet when cooking chicken in batches to avoid steaming instead of browning.
Do not skip the brown bits scraping to avoid losing built-up flavor.
Do not cook vegetables too long to avoid losing crispness.