Directions for: Ginger Chicken Hot Pot with Cashews
Ingredients
8 boneless, skinless chicken thighs (about 1 1/2 lbs/750 g)
tsp (1 mL) each salt and pepper
1 Tbsp (15 mL) olive oil
2 cup (500 mL) cremini or white mushrooms, quartered
1 onion, chopped
1 yellow or red sweet pepper, chopped
1 Tbsp (15 mL) fresh ginger, grated
2 clove garlic, minced
cup (60 mL) dry sherry (or sodium-reduced chicken broth)
1 Tbsp (15 mL) granulated sugar
tsp (1 mL) hot pepper flakes
12 baby bok choy (or about 4 cups/1 L bok choy, chopped)
2 Tbsp (30 mL) reduced-sodium soy sauce
1 Tbsp (15 mL) cornstarch
cup (75 mL) cashews, toasted
2 green onions, cut into 1-inch (2.5 cm) pieces
Directions
1. Sprinkle chicken with salt and pepper. In large wok or deep skillet, heat oil over medium-high heat; brown chicken all over, about 4 minutes. Transfer chicken to bowl.
2. To same pan, add mushrooms, onion, yellow pepper, ginger and garlic; cook, stirring, until vegetables are crisp-tender, about 2 minutes. Add sherry; cook until liquid has evaporated, about 30 seconds.
3. Whisk broth, sugar and hot pepper flakes; pour into pan. Return chicken and any accumulated juices to pan; add bok choy. Bring to boil, reduce heat, cover and cook for 2 minutes, or until bok choy is crisp-tender and juices run clear when chicken is pierced.
4. Push chicken and vegetables to side of pan. Stir soy sauce with cornstarch; stir into pan and bring to boil; cook, stirring, until sauce is thickened, about 1 minute. Stir in cashews and green onions.
See more: Chicken, Asian, Nuts, Main, Dinner, Vegetables, Winter