Cashew Chicken Stir-Fry

Chicken and tender vegetables in a savory-sweet pan sauce, served with jasmine rice and toasted cashews.

Ingredients

• 1 thumb ginger, minced or finely grated
• 1 baby bok choy, separated into stalks
• 2 carrots, thinly sliced on the diagonal
• 10 oz chicken breast strips
• 1 tablespoon cornstarch
• ½ cup jasmine rice
• 1 oz cashews
• 1 tablespoon sesame seeds
• 2 tablespoons soy sauce
• ½ oz honey
• 1 chicken stock concentrate
• 1 tablespoon vegetable oil, plus more as needed
• 1 tablespoon butter
• Salt and black pepper

Instructions

1. Toss the chicken with the cornstarch, salt, and pepper. Cook the rice in 1 cup salted water until tender, about 15 minutes, then keep it covered off the heat.
2. Toast the cashews in a large pan until golden, 3–5 minutes. Transfer them to a plate, then toast the sesame seeds in the same pan and set them aside.
3. Cook the carrots with 2 tablespoons water until they begin to soften, 2–3 minutes. Add the bok choy and cook until just tender, 3–5 minutes. Season and transfer the vegetables to a dish.
4. Add oil to the pan and cook the chicken until no longer pink, 5–7 minutes. Transfer it to the vegetables.
5. Reduce the heat. Add the ginger and butter and cook until fragrant, about 1 minute. Stir in the soy sauce, honey, ½ cup water, and stock concentrate. Simmer until the sauce thickens, about 3 minutes.
6. Return the chicken and vegetables to the pan and toss with the sauce. Stir half the sesame seeds into the rice. Serve with the remaining sesame seeds and cashews scattered over the stir-fry.