Cashew Chicken Stir-Fry

🥘 Ingredients

• baby bok choy
  2 unit
• black pepper
• butter
  2 tbsp
• carrots
  4 unit
• cashews
  2 oz
• chicken breast strips
  20 oz
• chicken stock concentrate
  2 unit
• cornstarch
  2 tbsp
• ginger
  2 thumb
• honey
  1 oz
• jasmine rice
  1 c
• paper towels
• salt
• sesame seeds
  2 tbsp
• soy sauce
  4 tbsp
• vegetable oil
  2 tbsp

🍳 Cookware

• medium bowl
• small lidded pot
• large pan

1. 

   1

   Wash and dry all produce. Peel and finely grate ginger . Trim and discard root ends from baby bok choy , then separate stalks. Peel carrots and slice thinly on a diagonal. Pat chicken breast strips dry with paper towels , then place in a medium bowl . Add cornstarch , salt , and black pepper . Toss to coat.

   ginger: 1 thumb, baby bok choy: 2 unit, carrots: 4 unit, chicken breast strips: 20 oz, paper towels, cornstarch: 2 tbsp, salt, black pepper
2. 

   2

   Bring 1 cup water and a pinch of salt to a boil in a small lidded pot . Once boiling, add jasmine rice and stir. Lower heat, reduce to a gentle simmer, and cover. Cook until tender, ⏱️ 15 minutes . Remove from heat and let stand, covered, until meal is ready.

   jasmine rice: 1 c
3. 

   3

   Heat cashews in a large pan over medium-high heat. Toast until golden, ⏱️ 5 minutes . Transfer to a plate; wipe out pan. Add sesame seeds to same pan and toast, stirring, until golden, ⏱️ 5 minutes . Transfer to a separate plate; wipe out pan again.

   cashews: 2 oz, sesame seeds: 2 tbsp
4. 

   4

   Heat a large drizzle of vegetable oil in same pan over medium-high heat. Add carrots and 2 TBSP water. Cook, tossing, for ⏱️ 3 minutes . Add bok choy and cook, tossing, until just tender, ⏱️ 5 minutes . (TIP: Add a splash more water to speed up cooking.) Season with salt and pepper and transfer to another dish. Wipe out pan and heat another drizzle of oil in it over medium-high heat.

   vegetable oil: 2 tbsp
5. 

   5

   Add chicken to same pan and cook, tossing occasionally, until no longer pink, ⏱️ 7 minutes . Season with salt and pepper. Add to dish with veggies. Reduce heat under pan to medium low, then add ginger and butter (use 1 TBSP). Cook until fragrant, ⏱️ 1 minute . Stir in soy sauce , honey , ½ cup water, and chicken stock concentrate . Bring to a boil, then lower heat and reduce to a simmer. Cook until thickened, ⏱️ 3 minutes . Season with salt and pepper.

   ginger: 1 thumb, butter: 2 tbsp, soy sauce: 4 tbsp, honey: 1 oz, chicken stock concentrate: 2 unit
6. 

   6

   Add veggies, chicken, and half the cashews to same pan and toss to coat with sauce. Fluff rice with a fork, then stir in half the sesame seeds. Season with salt and pepper. Divide rice between plates with chicken stirfry to the side. Spoon any remaining sauce in pan over chicken. Sprinkle with remaining sesame seeds and cashews.