Packed with plenty of veggies, this Cashew Chicken Stir-Fry is a quick weeknight dinner for when you’re short on time.
Featured Ingredients
Chicken dark meat consists of leg meat (drumsticks & thighs) and neck meat. When it comes to the non-proteinogenic amino acid taurine, chicken dark meat is far superior! Per 100 g, dark meat contains 170 mg of taurine versus 18 mg for white meat. Taurine supports neurological development, regulates the immune system, plays a role in cardiovascular function and the development of skeletal muscle, plus more.
Mushrooms are by far the best food source of the non-proteinogenic amino acid ergothioneine, which has been nicknamed the “longevity vitamin” since studies show that it reduces all-cause mortality and is associated with longer lifespan!
A staple in Asian cuisine, bok choy is chock-full of nutrition, particularly rich in vitamin C, vitamin K, and beneficial phytonutrients such as polyphenols and carotenoids, and is especially high in glucosinolates. These are sulfur-containing compounds that break down into bioactive isothiocyanates and indoles, which are absolute rock stars as far as human health is concerned!
Cashew Chicken Stir-Fry
Ingredients
- 3 tablespoons olive oil or oil of choice
- 3 cloves garlic finely chopped
- 2 teaspoons ginger finely chopped, or 1 teaspoon galangal powder
- 2 pounds chicken thighs or breasts, chopped into ½-inch pieces
- 8 ounces mushrooms about 2 cups, sliced
- 1 5-ounce can bamboo shoots drained and rinsed
- 1 5-ounce can water chestnuts drained and rinsed
- 4 to 6 bunches bok choy tatsoi, pak choi, or similar vegetable (about 1½ pounds or 14 to 16 cups chopped)
- 8 ounces cashews (raw and whole), about 1½ cups
- 1 cup chicken stock divided
- 2 tablespoons arrowroot powder or cornstarch
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 teaspoons sea salt
- Rice or cauliflower rice, for serving
Instructions
- 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.
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