Heat a wok over medium-high heat (you can also use a very large sauté pan). Add the oil, garlic, and galangal and cook about 1 minute, until fragrant.
Add the chicken and cook, stirring frequently, until thoroughly done, about 5 to 8 minutes.
Add the mushrooms, bamboo shoots, and water chestnuts. Cook 3 to 4 more minutes, stirring frequently, until mushrooms are mostly cooked.
Add the bok choy, cashews, and ½ cup of the stock. Cook until the greens start to wilt, about 3 to 4 minutes, stirring frequently.
In a small bowl, mix arrowroot powder, vinegar, and salt with the remaining ½ cup of stock to make a slurry. Add the slurry to the wok and stir until thickened, about 2 more minutes. Taste and add more salt, as needed, before serving.
Serve over rice or cauliflower rice.
Nutrition
Nutrition Facts
Cashew Chicken Stir-Fry
Amount per Serving
Calories
710
% Daily Value*
Fat
50
g
77
%
Saturated Fat
11
g
69
%
Trans Fat
0.1
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
25
g
Cholesterol
149
mg
50
%
Sodium
1320
mg
57
%
Potassium
2192
mg
63
%
Carbohydrates
30
g
10
%
Fiber
7
g
29
%
Sugar
10
g
11
%
Protein
42
g
84
%
Vitamin A
25140
IU
503
%
Vitamin C
253
mg
307
%
Calcium
627
mg
63
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.