Cashew Chicken Stir-Fry

🥘 Ingredients

• baby bok choy
  4 heads
• butter
  2 tbsp
• carrots
  4 medium
• cashews
  ½ cup, ½ cup
• chicken breast strips
  2 lb
• chicken stock concentrate
  2 unit
• cornstarch
  2 tbsp
• ginger
  2 knob
• honey
  2 tbsp
• jasmine rice
  2 c
• sesame seeds
  2 tbsp
• soy sauce
  6 tbsp
• vegetable oil
  4 tbsp

🍳 Cookware

• small pot
• large pan

1. 

   1

   ginger baby bok choy carrots chicken breast strips cornstarch jasmine rice cashews sesame seeds soy sauce honey chicken stock concentrate vegetable oil butter

   ginger: 1 knob, baby bok choy: 2 heads, carrots: 2 medium, chicken breast strips: 1 lb, cornstarch: 1 tbsp, jasmine rice: 1 c, cashews: ½ cup, sesame seeds: 1 tbsp, soy sauce: 3 tbsp, honey: 1 tbsp, chicken stock concentrate: 1 unit, vegetable oil: 2 tbsp, butter: 1 tbsp
2. 

   2

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

   ginger: 1 knob, baby bok choy: 2 heads, carrots: 2 medium, chicken breast strips: 1 lb, cornstarch: 1 tbsp
3. 

   3

   Bring 1 cup water and a pinch of salt to a boil in a small 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
4. 

   4

   Put cashews in a large pan and place over medium-high heat. Toast, tossing often, until golden ⏱️ 4 minutes . Transfer to a plate. Wipe out pan, then add sesame seeds . Return to medium-high heat and toast seeds, stirring often, until golden ⏱️ 3 minutes . Transfer to another plate. Wipe out pan again.

   cashews: ½ cup, sesame seeds: 1 tbsp
5. 

   5

   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 ⏱️ 4 minutes . 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
6. 

   6

   Add chicken to same pan and cook, tossing occasionally, until no longer pink ⏱️ 6 minutes . Season with salt and pepper. Add to dish with veggies. Reduce heat under pan to medium low, then add ginger and 1 tbsp butter . 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.

   butter: 1 tbsp, soy sauce: 3 tbsp, honey: 1 tbsp, chicken stock concentrate: 1 unit
7. 7

   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.