Cashew Chicken Stir-Fry
with Baby Bok Choy, Carrots, and Jasmine Rice
Cashew Chicken Stir-Fry
Tender chicken, crisp baby bok choy, and sweet carrots come together in a savory stir-fry with toasty cashews, served over fragrant jasmine rice for an easy, satisfying dinner.
Ingredients
For 2 servings
- 1 unit Baby Bok Choy
- 2 unit Carrots
- 1 ounce Cashews
- 10 ounce Chicken Breast Strips
- 1 unit Chicken Stock Concentrate
- 1 tablespoon Cornstarch
- 1 thumb Ginger
- ½ ounce Honey
- ½ cup Jasmine Rice
- 1 tablespoon Sesame Seeds
- 2 tablespoon Soy Sauce
Additional Ingredients
- 1 tablespoon Butter
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
Asian
PDF
DifficultyEasy
Total Time25m
Calories680
Protein34g
Carbs70g
Fat31g
Tags:
Protein Smart
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For a nut-free version, replace cashews with toasted sunflower seeds or skip them and add more sesame seeds for crunch. For a gluten-free plate, use tamari instead of soy sauce and check that the stock concentrate is gluten-free.
What to serve with it
Serve with a light cucumber salad or simple steamed greens to balance the rich, savory flavors. Extra jasmine rice or a warm soup starter also works well if you want a more filling meal.
