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Cashew Chicken with Bok Choy

Angela Litzinger at test.angelaskitchen.com
Course chicken &amp, dairy free, gfcf, gluten free, main, turkey
Servings 6


  • 2 pounds boneless skinless chicken breast, cut into 1-inch cubes
  • 1 ½ Tablespoon cornstarch
  • ½ teaspoon ground pepper
  • 3 Tablespoons vegetable oil
  • 6 cloves garlic minced
  • about ½ head of bok choy sliced into 3/4” pieces (about 6 cups when sliced)
  • 6 scallions diagonally cut into 1-inch pieces
  • 2 Tablespoons rice vinegar
  • ¼ cup water
  • 4 Tablespoons hoisin sauce Dynasty brand is gluten free
  • 3/4 Cup roasted cashews
  • Cooked rice for serving
  • Scallion green onion, thinly sliced and chopped cashews, for garnish


  • In a large re-sealable bag, toss chicken with cornstarch and pepper until chicken is coated.
  • In a large skillet or wok, heat 1 ½ tablespoons oil over medium-high heat. Cook half the chicken, turning often, until golden brown and cooked through. Transfer to a plate.
  • Add remaining oil and chicken to skillet along with the garlic. Cook, turning often, until second batch of chicken is browned and cooked through. Return first batch of chicken to pan. Add scallions and bok choy. Stir-fry until crip-tender. Add vinegar; cook until evaporated, about 30 seconds, scraping up brown bits on bottom of pan.
  • Add cashews, hoisin sauce and 1/4 cup water; cook, tossing, until cashews are warmed through, and sauce is at a good consistency for your family. Serve immediately over rice, topped with a few cashews and thinly sliced pieces of scallion, if desired.