Past Recipes
Cashew Chicken

Cashew Chicken with Bok Choy and Garlic Rice

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As staunch fans of cashew chicken, the Chinese-American classic, we set out to make an updated, cheffy version that delivers the same winning savoriness and texture. The result? An unbeatable combination of chicken cooked in aromatic garlic oil, sautéed bok choy, and crunchy roasted cashews on top. It’s all served over fragrant rice studded with crispy garlic—leagues above takeout!
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 780
  • Protein 48g
  • Total Carb 75g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • gluten-free soy sauce
    • 2 packets
    • gluten-free soy sauce
  • roasted salted cashews
    • 3 tablespoons
    • roasted salted cashews
  • garlic
    • 3 cloves
    • garlic
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • baby bok choy
    • 8 ounces
    • baby bok choy
  • dark brown sugar
    • 1 tablespoon
    • dark brown sugar
  • water chestnuts
    • 1/4 cup
    • water chestnuts
  • gluten-free oyster sauce
    • 3 tablespoons
    • gluten-free oyster sauce
  • ginger
    • 1/4 ounce
    • ginger
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • jasmine rice
    • 3/4 cup
    • jasmine rice

What You’ll Need

  • canola oil
  • black pepper
  • kosher salt
  • 6" small pot with lid
  • 10" medium high-sided pan

Allergens

Soy, Crustacean Shellfish, Tree Nuts

Cooking Steps

  1. Cook Rice

    Cook Rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, halve bok choy lengthwise and rinse thoroughly, then cut crosswise into ½-inch pieces, keeping bulbs and leaves separate. Roughly chop water chestnuts. Roughly chop cashews, or leave in bag and gently crush with the bottom of a heavy pan. Thinly slice 2 garlic cloves; mince remaining garlic. Trim and discard skin of ginger and mince.

  3. Fry Garlic Chips

    Fry Garlic Chips

    Heat 2 tablespoons canola oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add 1 garlic slice. If it sizzles immediately, keep going; if not, try again once the oil is hotter. Fry all garlic slices, stirring often to prevent burning, until light golden and crisp, 1-2 minutes. Using a slotted spoon, transfer garlic chips to a paper towel-lined plate. Reserve garlic oil in pan, off heat, for the next step.

  4. Cook Chicken

    Cook Chicken

    Pat chicken dry with paper towel, halve lengthwise, then cut crosswise into ¼-inch pieces. Season all over with ½ teaspoon salt and pepper. Return pan with garlic oil to medium heat. When oil is shimmering, add chicken in a single layer and cook, stirring halfway through, until no longer pink, about 6 minutes total. Remove pan from heat and, using slotted spoon, transfer chicken to a plate. Discard excess fat from pan.

  5. Cook Vegetables

    Cook Vegetables

    Wipe pan from chicken clean and add sesame oil over medium-high heat. When oil is shimmering add minced garlic and ginger. Sauté, stirring, until fragrant, about 30 seconds. Add bok choy bulbs and cook until beginning to soften, 2-3 minutes. Add water chestnuts. Stir in bok choy leaves to wilt, about 30 seconds. Add rice wine vinegar, soy sauce, brown sugar, and oyster sauce and simmer until thickened slightly, 1-2 minutes more.

  6. Plate Cashew Chicken

    Plate Cashew Chicken

    Remove pan with vegetables from heat. Add half of cashews, then add chicken and stir to coat with sauce. Once rice is cooked, add garlic chips to pot and stir to combine, then divide garlic rice between serving plates. Top with cashew chicken and garnish with remaining cashews. Dig in!

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