1/4 cup defatted
chicken stock or canned low-sodium fat-free broth
1/4 cup dry sherry
1/4 cup lite soy sauce
1 teaspoon cornstarch
1 teaspoon canola oil
1/3 cup raw cashews
5 scallions, white and green parts separated and thinly sliced
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/2 teaspoon Szechwan peppercorns
1 1/4 pounds chicken tenderloins or chicken tenders
Salt and freshly ground pepper
1 pound bok choy, longer ribs halved crosswise
In a small bowl, use a fork to blend the chicken stock with the sherry,
soy sauce and cornstarch.
Heat 1 teaspoon oil in a large skillet. Add the cashews and cook over
moderate heat, stirring, until lightly browned, about 1 minute. This intensifies
the nut flavor so you can use less. Using a slotted spoon, transfer the
nuts to a plate. Leave remaining oil in pan.
Spray the skillet lightly with cooking oil spray is not oil remains in
the pan. Add the white part of the scallions, the ginger, garlic and Szechwan
peppercorns and cook, stirring, for 1 minute. Add the sauce and arrange
the chicken in a single layer in the skillet; season with salt and pepper.
Arrange the bok choy in a layer over the chicken. Cover and cook until
the chicken is cooked through and the bok choy is tender, 5 to 7 minutes.
Transfer the chicken, bok choy and sauce to bowls. Garnish with the greens
onions and cashews and serve with steamed rice.