Cashew Chicken
1 cup chicken stock or water1 tbsp + 2 tbsp cornstarch (divided)
3 tbsp soy sauce
3 tbsp hoisin sauce
6 cloves garlic, minced
8 boneless skinless chicken thighs, cut in bite-sized pieces
1 tbsp vegetable oil
4 baby bok choy, quartered
5 green onions, chopped, green and white parts separated
1 cup raw or roasted cashews
Instructions
For the sauce, mix stock with cornstarch, then add soy sauce, hoisin sauce, and garlic.
In a medium bowl, toss chicken with 2 tablespoons of cornstarch.
Heat the oil in a large skillet or a wok over medium-high heat. Add chicken and cook in a single layer until golden on both sides and no longer pink inside (may need to do multiple batches). Remove from pan, then add bok choy and white part of green onions to the same skillet; cook until the stem of the bok choy is crisp-tender, about 3 minutes. Add cooked chicken, sauce, green onion tops, and cashews. Cook until sauce thickens and everything is heated.
Heat the oil in a large skillet or a wok over medium-high heat. Add chicken and cook in a single layer until golden on both sides and no longer pink inside (may need to do multiple batches). Remove from pan, then add bok choy and white part of green onions to the same skillet; cook until the stem of the bok choy is crisp-tender, about 3 minutes. Add cooked chicken, sauce, green onion tops, and cashews. Cook until sauce thickens and everything is heated.
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