Name: Ginger Chicken Hot Pot with Cashews
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 boneless, skinless chicken thighs (about 1 ½ lbs/750 g); ¼ tsp (1 mL) each salt and pepper; 1 Tbsp (15 mL) olive oil; 2 cup (500 mL) cremini or white mushrooms, quartered; 1 onion, chopped; 1 yellow or red sweet pepper, chopped; 1 Tbsp (15 mL) fresh ginger, grated; 2 clove garlic, minced; ¼ cup (60 mL) dry sherry (or sodium-reduced chicken broth); 1 Tbsp (15 mL) granulated sugar; ¼ tsp (1 mL) hot pepper flakes; 12 baby bok choy (or about 4 cups/1 L bok choy, chopped); 2 Tbsp (30 mL) reduced-sodium soy sauce; 1 Tbsp (15 mL) cornstarch; ⅓ cup (75 mL) cashews, toasted; 2 green onions, cut into 1-inch (2.5 cm) pieces

Prep Time

15 min

Cook Time

10 min

Yields

4 servings

Serve with cooked brown or white rice, if desired.

Courtesy of Alison Kent.

ingredients

boneless, skinless chicken thighs (about 1 ½ lbs/750 g)

tsp (1 mL) each salt and pepper

Tbsp (15 mL) olive oil

cup (500 mL) cremini or white mushrooms, quartered

onion, chopped

yellow or red sweet pepper, chopped

Tbsp (15 mL) fresh ginger, grated

clove garlic, minced

cup (60 mL) dry sherry (or sodium-reduced chicken broth)

Tbsp (15 mL) granulated sugar

tsp (1 mL) hot pepper flakes

baby bok choy (or about 4 cups/1 L bok choy, chopped)

Tbsp (30 mL) reduced-sodium soy sauce

Tbsp (15 mL) cornstarch

⅓

cup (75 mL) cashews, toasted

green onions, cut into 1-inch (2.5 cm) pieces

Ingredient Substitution Guide

directions

Step 1

Sprinkle chicken with salt and pepper. In large wok or deep skillet, heat oil over medium-high heat; brown chicken all over, about 4 minutes. Transfer chicken to bowl.

Step 2

To same pan, add mushrooms, onion, yellow pepper, ginger and garlic; cook, stirring, until vegetables are crisp-tender, about 2 minutes. Add sherry; cook until liquid has evaporated, about 30 seconds.

Step 3

Whisk broth, sugar and hot pepper flakes; pour into pan. Return chicken and any accumulated juices to pan; add bok choy. Bring to boil, reduce heat, cover and cook for 2 minutes, or until bok choy is crisp-tender and juices run clear when chicken is pierced.

Step 4

Push chicken and vegetables to side of pan. Stir soy sauce with cornstarch; stir into pan and bring to boil; cook, stirring, until sauce is thickened, about 1 minute. Stir in cashews and green onions.

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Ginger Chicken Hot Pot with Cashews

ingredients

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