Pak Choi Chicken Stir Fry

Ingredients for 4 servings:

• 1 bunch of vegetables (baby bok choy)
• 2 ½ tbsp soy sauce
• 2 tbsp rice wine
• 1 tsp corn flour
• 2 tsp honey
• 2 tbsp vegetable oil (peanut oil)
• 80 g cashew nuts, unsalted
• 4 chicken thighs (the fillets), cut into strips
• 1 onion(s), cut into thin strips
• 1 red bell pepper(s), cut into thin strips
• 2 garlic cloves, chopped
• 1 piece(s) ginger (3 cm), finely grated
• 150 g noodles, thin, dried (e.g. vermicelli rice noodles), cooked

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Chicken and bok choy stir-fry

Split the bok choy in half to separate the leaves and stems. Wash and set aside. Combine the soy sauce, rice wine, cornflour, and honey. Heat 2 teaspoons of the oil in a wok over medium heat. Add the cashews and stir-fry until golden. Remove with a slotted spoon, roughly chop, and place on a kitchen towel. Toss the chicken in 1 1/2 tablespoons of the oil. Increase the heat to high and stir-fry half of the chicken in the wok, stirring constantly, until cooked through. Remove with a slotted spoon. Repeat with the remaining chicken. Heat the remaining oil in the wok over high heat. Add the onion and stir-fry for 2 to 3 minutes, until it begins to soften. Add the bell pepper strips and stir-fry for one minute. Add the bok choy stems, garlic, and ginger, and stir-fry for another minute. Stir continuously. Now add the bok choy leaves and the soy sauce mixture and stir until it simmers and the sauce thickens. Return the chicken and noodles to the wok and stir gently until hot. Transfer to plates, sprinkle with cashews, and serve.