Name: Thai Chicken Cashew Stir-Fry with Bell Pepper, Bok Choy & Green Onion
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 9 baby bok choy; ¾ cup cashews, roasted unsalted; 1.36 kg chicken thighs, boneless skinless; 6 cloves garlic; 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; 3 yellow bell peppers; black pepper; brown sugar; cornstarch; crushed red pepper; fish sauce; salt; soy sauce; toasted sesame oil

Thai Chicken Cashew Stir-Fry with Bell Pepper, Bok Choy & Green OnionThai Chicken Cashew Stir-Fry with Bell Pepper, Bok Choy & Green Onion — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

9 baby bok choy

¾ cup cashews, roasted unsalted

1.36 kg chicken thighs, boneless skinless

6 cloves garlic

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

3 yellow bell peppers

black pepper

brown sugar

cornstarch

crushed red pepper

fish sauce

salt

soy sauce

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, peel and mince garlic. Place in a large bowl along with fish sauce, soy sauce, sugar, cornstarch, and spices. Whisk to combine the marinade.

Medium dice chicken and add to bowl with the marinade. Stir to coat and set aside.

While the chicken is marinating, wash and dry the fresh produce.

Using a clean cutting board, trim, seed, and slice bell peppers lengthwise into thin strips. Place in another large bowl.

Trim and cut bok choy crosswise into ½-inch strips. Add to the bowl with the bell pepper.

Trim and cut green onions crosswise into 1-inch pieces. Add to the bowl and set aside.

Preheat a large pot over medium heat.

Once the pot is hot, add oil, and swirl to coat the bottom. Using a slotted spoon, add chicken to the pot, leaving the marinade in the bowl. Cook, stirring occasionally, until the chicken is golden brown, 6-7 minutes. (Reserve marinade for the next step.)

Add the veggies, reserved marinade, and water to the pot. Continue to cook, stirring occasionally, until veggies are tender and sauce has thickened, 4-5 minutes more. Remove from heat.

Meanwhile, roughly chop cashews.

To serve, divide rice and stir-fry between plates or bowls; sprinkle with cashews. Enjoy!

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