Ingredients:
2 boneless skinless chicken breasts, cut into bite size pieces
Chinese five spice powder
2 dried Thai chiles, crushed
1 teaspoon sesame oil
1 teaspoon vegetable oil
1 bok choy, chopped
1 carrots, chopped
1 medium onions, sliced
1 cup snow peas
1 cup button mushrooms, quarterd
0.5 (8 ounce) cans water chestnuts
1 chunk ginger ( grated or chopped finely)
2 garlic cloves, thinly sliced
3 green onions
3/4 cup whole unsalted cashews
1 cup chicken broth
1/4 cup hoisin sauce
2 cups white rice, cooked
2 teaspoons cornstarch
Directions:
Generously season chicken with 5-spice and chiles. Saute in a teaspoon of each oil for 5 minutes in a wok.
Add garlic and ginger 1/2 way through cooking chiken.
Once chicken is cooked add bok choi, onion, carrot, mushroons and water chestnuts with 1/2 chicken broth and 1/2 hoisin sauce. Close lid for 2 minutes.
Add snowpeas and leafy part of bok choi. Add remaining chicken broth and hoisin sauce. Close lid for 2 more minutes.
Thicken with cornstarch slurry to desired thickness. Add cashews and green onion just before serving with hot rice.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.