Ingredients
1 tablespoon canola oil1 pound boneless skinless chicken breasts, cut into strips1 cup chopped celery1 medium sweet red pepper, julienned1/2 cup chopped onion1 teaspoon minced garlic1/4 cup stir-fry sauce1/4 cup chicken broth1/4 cup sherry or additional chicken broth1 teaspoon cornstarch1/4 teaspoon salt1/8 teaspoon pepper1 head bok choy, trimmed1/2 cup salted cashewsHot cooked rice
Preparation
Heat oil in a large skillet or wok. Stir-fry the chicken, celery, red pepper, onion and garlic in stir-fry sauce until chicken is no longer pink, about 5 minutes.
In a small bowl, combine the broth, sherry, cornstarch, salt and pepper until smooth. Stir into skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Add bok choy; reduce heat to medium. Cover and cook until bok choy is tender, 5 minutes. Sprinkle with cashews. Serve with rice.
