Nouvelle Cobb Salad

Directions for: Ginger Chicken Hot Pot with Cashews

Ingredients

8 boneless, skinless chicken thighs (about 1 1/2 lbs/750 g)

tsp (1 mL) each salt and pepper

1 Tbsp (15 mL) olive oil

2 cup (500 mL) cremini or white mushrooms, quartered

1 onion, chopped

1 yellow or red sweet pepper, chopped

1 Tbsp (15 mL) fresh ginger, grated

2 clove garlic, minced

cup (60 mL) dry sherry (or sodium-reduced chicken broth)

1 Tbsp (15 mL) granulated sugar

tsp (1 mL) hot pepper flakes

12 baby bok choy (or about 4 cups/1 L bok choy, chopped)

2 Tbsp (30 mL) reduced-sodium soy sauce

1 Tbsp (15 mL) cornstarch

cup (75 mL) cashews, toasted

2 green onions, cut into 1-inch (2.5 cm) pieces

Directions

1. Sprinkle chicken with salt and pepper. In large wok or deep skillet, heat oil over medium-high heat; brown chicken all over, about 4 minutes. Transfer chicken to bowl.

2. To same pan, add mushrooms, onion, yellow pepper, ginger and garlic; cook, stirring, until vegetables are crisp-tender, about 2 minutes. Add sherry; cook until liquid has evaporated, about 30 seconds.

3. Whisk broth, sugar and hot pepper flakes; pour into pan. Return chicken and any accumulated juices to pan; add bok choy. Bring to boil, reduce heat, cover and cook for 2 minutes, or until bok choy is crisp-tender and juices run clear when chicken is pierced.

4. Push chicken and vegetables to side of pan. Stir soy sauce with cornstarch; stir into pan and bring to boil; cook, stirring, until sauce is thickened, about 1 minute. Stir in cashews and green onions.

See more: Chicken, Asian, Nuts, Main, Dinner, Vegetables, Winter